Ready-to-ship quantity: more than 20 pieces20+ in stock
Price:CHF 32.90
Our dessert moulds for chocolate turn couverture into edible cups, spoons and florentine bases. Fill the cups with mousse, cream or berries and serve the dessert in its own container. This category has 10 casting moulds; you will find more designs among our chocolate moulds.
Polish the clean, dry cavities with cotton wool and temper the couverture. Cups are made by shell casting: fill the cavities to the brim, tap, turn the mould over and let the excess chocolate run out. Scrape the edges with a spatula for clean rims. For sturdy cups, add a second layer as soon as the first starts to set. Only chill once the chocolate begins to firm up, then turn out.
Fill the cups shortly before serving so they stay crisp, for example with our chocolate mousse. The florentine moulds give you round chocolate discs in two sizes to go with our florentines recipe. Chocolate spoons are lovely with coffee or stirred into hot milk. For Christmas or Mother's Day, everything can be prepared calmly in advance.
Well-tempered cups can easily be made a few days ahead. Store them in a tin somewhere cool, dry and dark, but not in the fridge, where they pick up moisture and odours.
Dark couverture makes sturdy cups and contrasts nicely with pale creams. Milk and white couverture are softer, so cast two layers. You can learn to temper with confidence on our couverture tempering course in Adliswil.
Look among our hemisphere moulds, and for unusual designs among our special moulds.