Master class: A bowl of chocolate with fresh strawberries. Desserts in cups Chocolate cups

We inflate the balls. Their size and quantity will depend on the dessert served in them. You can make many small cups or several large ones. The main thing after the balloons are inflated, do not forget to wash them. Still, we will continue to deal with food.

2 step

Next we need warm chocolate. To do this, one or more tiles must be melted in a water bath, stirring all the time. It is very important not to overheat the chocolate so that after hardening it does not become covered with a white coating. The temperature of the melted chocolate should be slightly hot for your hands.
If desired, you can make your own chocolate, following the recipes from cookbooks or sites.

3 step

On a baking sheet (or any other flat surface) lay a sheet of baking paper (it can be replaced with tracing paper soaked in vegetable oil). Gently spread one spoonful of warm chocolate on the sheet and let it spread a little. This will be the bottom for the future glass.

4 step

Take an inflated balloon and dip it into warm chocolate. How much it needs to be immersed depends on what the dessert will be served in it. We take out the ball from the chocolate and put it on the chocolate blot, which was made before on the baking sheet.

5 step

We continue to create chocolate cups by following steps 3 and 4.

6 step

Now you need to let the chocolate dry. This usually takes 30-40 minutes. The chocolate will gradually harden, becoming dull again.

7 step

Now it is very important to carefully deflate the balloon so that it does not burst. To do this, pierce the top of the ball a little below the knot with a pin. If the deflated balloon sticks to the walls a little, it must be carefully pulled up, holding the cup by the bottom.

8 step

Ready! After a little effort, we got very mouth-watering chocolate blanks for almost any dessert.

Hope everyone enjoys it!

So what we need:

Kitchenware:

(Not to mention bowls, pots, spoons and other platitudes)

Plastic disposable cups

parchment paper

Sheet of thick transparent plastic

I would like to point out 3 things in particular:

1) I am not from Russia, therefore your products will, of course, be different from those in the image.

2) The chocolate used is not ordinary chocolates, but culinary chocolate (baker's chocolate) used in confectionery. Otherwise, the cups will not work. But white chocolate can also be used ordinary.

3) Disposable cups should be smooth, preferably with straight walls. Why - I will explain a little later.

First, prepare the form for chocolate cups:

We take a disposable plastic cup and cut it to the desired size. It should be taken into account that in the end the whole dish will be 2-3 cm higher than the glass, not counting the decorations. Here is the glass as it was before and after... circumcision. :-)

We cook about 8-10 cups.

After that, we measure their height and cut strips of parchment paper 2-3 centimeters higher than the height of the cup from parchment paper. These strips will then wrap around the cups, so the length should also be appropriate. It would be ideal if the strips can wrap 1.5-2 times around the cups.

Now that the most boring and tedious part of the pre-preparation is over, let's proceed to the most interesting - directly to the cooking itself.

To begin with, we prepare chocolate cups - for this we melt our chocolate in a water bath: heat the water in a saucepan to a boil, after the water boils - turn off the fire under the saucepan, lower the bowl into the saucepan ( Attention: the bowl should be absolutely dry, without a single drop of water in it, it should hold on to the edges of the pan and don't touch the water!) and put chocolate bars in a bowl. Stir until the chocolate is completely melted and turns into a homogeneous mass:

After that, we take a plastic cup (cropped, of course) and fill it to the brim liquid chocolate:

Then pour the rest of the chocolate back into the bowl. What remains on the walls and at the bottom will become our chocolate cup. While the chocolate in the first cup is cooling, we fill and empty the second, then the third, and so on. Do not leave too much chocolate in the cups - this will take a long time to cool. After the last cup, we repeat the whole operation from the beginning, starting from the first, pouring hot chocolate already slightly cooled down. So we repeat the whole operation 2-3 times. Then we put the cups in the refrigerator and let the chocolate harden. We are just starting to prepare the soufflé.

First, melt the white chocolate in the same water bath:

Now pour gelatin with 2 tablespoons of water and leave it to soak for 20-25 minutes.

Whisk 3 egg yolks in a dry bowl. We dissolve 100 gr. sugar in 2 tablespoons of water and bring to a boil over heat. Slowly add the syrup to the yolks, continuing to beat them all the time until you get a thick and light mass. Add the dissolved gelatin to the mass and mix thoroughly. Then pour in liquid white chocolate and mix thoroughly.

Beat egg whites into a stiff, firm mass. Dissolve the remaining 100 gr. sugar in 2 tablespoons of water and bring to a boil over heat. Slowly pour the resulting syrup into the mass of proteins, continuing to beat.

Whip the cream in a dry bowl until thick, but not firm.

Mix the thickened cream with the yolk-chocolate mass. Add the beaten egg whites to the mass and, slowly stirring with a wooden spoon, bring the mass to a state of uniformity.

Our future soufflé is ready!

We take out the chocolate cups that have already hardened from the refrigerator and carefully remove them from the molds. If they themselves are not very eager to leave the molds, they (the molds) can be carefully cut or broken. The main thing is to work calmly and carefully, without pressing hard on the chocolate cups. Otherwise, this might happen:

and we don't need it at all!

Now wrap the chocolate cups with strips of parchment paper.

Now is the time to explain why straight-sided cups are desirable. If they are 90 degrees perpendicular to the table - it will be generally perfect. Why? Very simple: if the cups have straight walls, then the paper will stick to them better, and the soufflé will go up normally. I didn’t have these on hand, so the soufflé, folded over the corner of the glass, seemed to hang over it.

Well, if there is no straight glass, then you can take the usual one. The main thing is to try to wrap the parchment paper around it as straight as possible! Once wrapped, secure with Velcro. Try to fasten it tight - you don't want the Velcro to come off when you've already poured the liquid soufflé inside. I have one so unstuck in the refrigerator - I decided not to photograph what happened then inside the unit so as not to shock you ... :-)

When all the chocolate cups are wrapped in parchment, place them on something that can be used to move them to the refrigerator. For example on a cutting board. Then we fill the cups to the very edge of the paper with a mass of soufflé, level with a wide knife or spatula. We put all this beauty in the refrigerator for several hours. 3-4 hours at least, until the souffle hardens. Maybe more.

While the soufflé is getting cold, we are preparing ... an ornament. From a triangle of parchment paper we make a pastry bag, with a very thin hole at the tip. Pour in the remaining liquid chocolate. We put a sheet of thick transparent plastic on the table and, squeezing chocolate out of the bag, draw patterns on it. This is where your imagination runs wild. :-)

For some reason, I didn’t take a picture of my chocolate decorations, but I took a picture of how I made chocolate marble:

I poured liquid white chocolate on the plastic, a little black chocolate on it (the ratio is about 80-85% / 20-15%, white dominates), lightly smeared them with a knife until the desired marble effect was obtained:

After the "marble" has frozen for a couple of hours in the freezer (white chocolate freezes very poorly), I cut it dipped in warm water knife. Lightly scraped for a rough marble effect.

The result is at the end!

We get our glasses from the refrigerator. Through a strainer, sprinkle them on top with cocoa powder and carefully remove the paper.

Decorate with chocolate ornament:

Serve cold to the table and raise a glass to the health of the author of this culinary miracle! :-)

Here's what happened to me:

I got extra cups (I made 12-13 of them), so I filled some with whipped cream (fortunately I had an extra pack at home).

I also made an experiment on making a glass of white chocolate filled with whipped cream with cocoa. Too laborious, I must say. It would certainly have turned out better from culinary white chocolate, but in the absence of it, I made it with the usual one. I won't do it again, honestly! :-)

Well, actually, with chocolate marble:

Try to show imagination with an ornament!

A couple more tips:

As already mentioned, work only with dry bowls. A drop of water in liquid chocolate can ruin it. Try not to let the steam from the water bath get into the chocolate either.

To keep the chocolate in a liquid state until the stage of preparing the ornament, stir it from time to time.

If you see that the chocolate has cooled down, or that you don’t have enough and need to add more, you can reheat the water bath and melt the hardened chocolate or add another bar to it. But it is not recommended to do this operation more than once.

Remember some of the special physical properties of chocolate: in a liquid state, it spreads very quickly to the entire surrounding area. Ingoda manages to spread further. Human clothing is a magnet for liquid chocolate and can serve as a vehicle for it to move to other parts of the apartment! Therefore, you need to work with liquid chocolate calmly, carefully and slowly! :-)

Bon appetit everyone!

I saw the idea on the Internet, did not give rest, I wanted to try it, especially since the New Year is coming soon.

Ingredients for Chocolate Cups for Dessert:

Recipe for chocolate cups for dessert:

First we need to inflate the balloons so that they are about the same size. You need as many balls as you will make cups. inflated balloons you need to rinse with water, as they are sprayed on so that they do not stick together, and who knows where they were lying in the store.

Break the chocolate into small pieces and melt in a water bath. I have a metal cup, just the size of the pan.

We take a dish or tray, the main thing is that it is flat, we cover it with parchment. Here I made the first mistake, I smeared the parchment .. as a result, the legs of the cups blurred a little, they would have moved away from the parchment just fine. Don't repeat my mistakes. We form a small circle with a spoon, this is the future stand of our cup.

Take a ball and dip it in hot chocolate. I apologize for the photo, I had to lower the balls, level the chocolate and take pictures, and, oddly enough, I have only 2 hands ...))) This was my second mistake, the chocolate turned out to be too thick, next time I'll try to dilute his milk or add butter, the icing will lie more evenly on the ball. I had to level it with a spoon, but there were still only 2 hands ...))) We put the ball in chocolate on the leg. We make the second leg for the next cup.

And we do this procedure with all the cooked balls.
We put in the refrigerator for 1.5 -2 hours, until the chocolate solidifies completely. The longer it sits, the harder the product will be.
When the chocolate has completely hardened, we take the cups out of the refrigerator and carefully separate them from the parchment.

And now the most interesting. We take an ordinary needle or pin, plug our ears, close our eyes ... and make a big broads ...))) Separate the balls, if the edges are a little sprinkled, you can trim a little with scissors .. or you can also try to heat the knife and cut it with a hot knife (to be honest, these are my thoughts). Since the cups are quite fragile and can melt in your hands, it is best to put them on small plates and keep them in the refrigerator until serving.

For the preparation of chocolate molds and baskets, you can use chocolate of any color - dark, milky or white, only it must be free of nuts or raisins

Any dessert served in chocolate cups or baskets looks especially solemn and spectacular! Also, for all guests, you can prepare chocolate cups, glasses or plates, and even chocolate spoons.

In chocolate molds you can serve creams and mousses, ice cream, fruits and berries. Dessert can be placed in a chocolate cup in layers, decorate on top chocolate chips or pieces of fruit.

For the preparation of chocolate molds and baskets, you can use chocolate of any color - dark, milky or white, but it must be without the addition of nuts or raisins. You can use both special confectionery chocolate and regular chocolate bars. But porous chocolate and confectionery tiles cannot be used, as they are not suitable for melting.

How to make DIY chocolate cups

The bases themselves for making cups or baskets can be anything, you can use porcelain or metal cups turned upside down, cupcake molds, plastic cassettes from boxes chocolates and even balloons.

Solid forms will need to be wrapped with cling film or foil so that you can easily remove the frozen chocolate cups later. There is no need to wrap the balls with anything, as they can simply be blown away after the chocolate hardens. However, the balls will need to be washed, dried and lightly oiled with odorless refined vegetable oil.

DIY openwork chocolate baskets

An openwork chocolate basket can be filled with sweets, fruits or berries. Just keep in mind that such baskets are very fragile, so it is better not to serve heavy desserts in them. Also, they are not suitable for ice cream or cream, which can leak out.

• To make openwork baskets or cups of chocolate with your own hands, we need:
• chocolate,
• small deep cups or molds,
• parchment paper or cling film,
• a tray or baking sheet on which to put the molds

• Turn cups or molds upside down and carefully wrap with cling film.
• Melting chocolate (use our tips on how to melt chocolate)
• Pour chocolate into inverted molds in a thin stream, the pattern should turn out to be openwork, with gaps between the lines of chocolate.
• Put the chocolate molds in the refrigerator.
• When the chocolate hardens, carefully remove the film from the molds along with the baskets, and then pull out the film

How to make chocolate cups with balloons

• To make chocolate cups with balloons, we need:
• chocolate,
• balloons without drawings,
• vegetable oil without smell,
• a tray or baking sheet on which we put blanks with balls

• Inflate balloons according to the size of the cups, approximately 10-15 cm in diameter.
• Line a baking sheet or tray with parchment paper. The balls will stand on it until the chocolate hardens.
• Once the melted chocolate has cooled slightly, dip the ball about one-third into it. Chocolate should evenly cover the bottom of the ball.
• Drop some chocolate on a baking sheet - this will be the base of the chocolate cup, place a chocolate ball on it.
• Place the tray in a cool place until the chocolate hardens.
• Once cool, remove the balls from the molds.

Making life sweeter is easy. It only takes two ingredients: chocolate and strawberries. And one balloon of blue color with a horse. Favorite color. Favorite size. It's a joke ☺, in fact, the color of the balloon can be any.

Sweet magic is done quickly and easily. But for everything to work out, you need to carefully prepare and observe some conditions.

• Equally chocolate - bitter and milk. Only bitter can be used. You can only milk. Might as well be white. But the texture is best with a mixture of bitter and milky. One bitter - too hard, does not lag behind the walls of the ball. One dairy is too soft, easily destroyed. White may not warm up to the required consistency at all. And in no case with a filler (nuts, crumbs, raisins, puffed rice and the like are superfluous).
• A bowl of strawberries with ponytails. Long and lean. Wash the berries, dry.
• A pair of balloons of the usual oval shape. You can, of course, experiment with "sausages", "pears". But the result is not clear.
• A bowl in which chocolate will be melted (on).
• Toothpicks, plates, a circle of baking paper. Something where you can stick toothpicks (I found an orange, maybe an apple or even Styrofoam)

From chocolate you can make bowls for cream, whipped cream, jelly, curd and milk desserts, mousses, cocktails.