Bo Friberg

Chocolate Coffee Cups

Preparation info
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • Tempered sweet dark chocolate or dark coating chocolate
  • 16 small balloons (see Note)
  • Vegetable oil
  • Simple syru

Method

  1. Bring the chocolate to the appropriate temperature for the variety you are using.
  2. Inflate the balloons to the size that will make the finished chocolate cups 3½ inches (8.7 cm