Frédéric Bau

Molded Cup

banner
Preparation info
    • Difficulty

      Complex

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About

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

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