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Molded Cup
- Difficulty
Complex
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
Just like the sand used to mold bronze, cocoa powder can be used to make all sorts of shapes. Use cocoa as a cast and pour the tempered chocolate into the prepared molds.
Ingredients
- Tempered chocolate
- Unsweetened cocoa powder
Method
Sift the cocoa powder into the baking dish until it is about 2 in. (5 cm) deep. To create the base of the chocolate dish, place the base of a small mixing dish firmly in the cocoa, and then remove. Dip the rim of the ramekin into the cocoa powder and then remove carefully to make a series of arcs radiating from the base. Repeat to make 6–8 imprints.
Pipe tempered chocolate into the cast
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