Technique: Foil Cup

The use of foil cups lined with chocolate is very similar in both concept and technique to shell-molded chocolates. The major difference is that when using foil cups, the cups themselves are an integral part of the finished piece; only when the consumer is ready to eat the confection is the foil peeled away to reveal the filled chocolate within. Like shell molding, the use of foil cups permits soft fillings such as caramel cream, for textural contrast. The method for using foil cups to make filled chocolates is nearly identical the one for using molds, except that the cups must be handled one at a time and the chocolate is not unmolded.