When another holiday is approaching, for example, a birthday, we always think about what to give the birthday man, how to entertain guests, and most importantly, how to treat them. In this article, I propose to learn how to make chocolate cups. Their preparation does not take much time, and they are made quite simply.
To prepare cups, you need to buy a certain amount of balloons. You determine the size yourself, depending on what size you want to make the dessert. You will also need a clean surface on which we will put the cups. Balloons necessarily must be clean so that they do not explode at the most inopportune moment and the dessert remains a dessert, and not a warehouse of small garbage.
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We proceed directly to cooking. Cooking melted chocolate, there are several ways to prepare, for example, in microwave oven, in a water bath. I will describe the simplest one, using a microwave oven. Let's choose the right container. The bowl should remain cold or slightly warm after a few minutes in the microwave. If the bowl is hot for your hands, it's too hot, which is bad for the chocolate. But if you overheated it, then pour it into another vessel, adding pieces of melted chocolate, while remembering to stir. But allow it it is forbidden, because when dried, a white film is formed.
When the chocolate is ready, take the ball (inflated) and dip the lower part into the melted chocolate and transfer it to a clean surface (better if it is parchment paper). Let the chocolate dry (about 20 minutes), it will be noticeable by the glossy chocolate icing, it will become matte.
After making sure the chocolate is dry, carefully pierce the top of the balloon (slightly below the knot), it is very important that the air comes out slowly. After the operation, you will receive a chocolate cup.
If your ball is stuck to the walls, then carefully rotate it and carefully pull ourselves. That's all! Now we decorate to your taste and the dessert is ready.
Bon Appetit!
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Chocolate glass "Ball", size 7.5x9.5 cm, weight 100 gr, cost 400 rubles
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I saw the idea on the Internet, did not give rest, I wanted to try it, especially since soon New Year.
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 need to be rinsed 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.
We take the ball and drop it into 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 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.
Good afternoon, dear confectioners!
And here we are again with you! I would like to devote today's issue, in my opinion, to one of the most interesting topics - the most delicious and delicate desserts. Which, by the way, is very easy to cook on your own at home!
If earlier this process could cause a lot of difficulties, now everything has changed dramatically. Do you know why? Yes, because there are more and more recipes, the ingredients are more accessible, and the Martellato company has created a real miracle - plastic cups in which it is a pleasure to make desserts.
Delicate desserts look great in Martellato cups, they are perfect for gastronomic snacks- it all depends on your imagination.
Among them, another indisputable advantage is definitely worth mentioning the presence of tight-fitting lids, so the contents are easy to transport even over the longest distances.
However, this is not all. Desserts like the particularly popular Panna Cotta and Creme Brulee are now very easy to make thanks to ready mixes for desserts, Dawn Foods. These mixtures are of the highest European quality.
It is very important that these mixtures are easy to use, and even a novice confectioner or housewife can easily prepare delicious desserts based on them. And to help you, the recipe for cooking is described for each product on the site.
Let's see what you need to do to make your own desserts.
The first dessert is "Panna Cotta with Mango"
First of all, we put the finished fruit filling “Delifrut Mango” (art. 800309333) on the bottom of the cups.
After that, we proceed to the direct preparation of the dessert itself. To do this, we need 400 grams of milk and 400 grams of cream (can be vegetable), which we put in a saucepan on the fire. Bring to a boil. Then add 150 grams of Panna Cotta dessert cream (art. 203403804), mix everything thoroughly. As soon as the mixture is completely dissolved, you can remove it from the stove. Everything! Our "Panna Cotta" is ready, you see, there is nothing easier and faster =)
Now the matter remains small: pour ready dessert by glasses. And after that, safely send it to the refrigerator for 2-3 hours so that the dessert freezes and acquires the correct consistency.
We will need Cone cups (art. PMOCO 0032000), which need to be installed at a slight slope. After that, with the help of a spoon, pour the finished "Panna Cotta". We put it in the refrigerator to chill. Our goal is a dessert frozen at an angle.
Let's now move on to making Blueberry Panna Cotta. It's simple, we prepare the classic "Panna Cotta" according to the recipe above, and at the end we add another 50 grams of "Compound Blueberries" (art. 803265320) from Dawn Foods. This is a concentrated aromatic paste, which includes juice, fruit extracts and puree. It can be used in any kind of creams - to give a special taste and aroma.
After the "Panna Cotta" (at an angle) hardens, we place our cups on a flat surface and pour the "blueberry Panna Cotta" on top. Now it remains only to wait for complete solidification - for this we remove the future dessert in the refrigerator for a while.
We use a round cup (art. PMOTO 0021500). We are preparing the Creme Brule dessert, its preparation is practically the same as the preparation of the Panna Cotta dessert, except for one small difference: the recipe is the same - 150 grams of Creme Brule (art. 203338114), 400 grams of milk and 400 grams of cream.
Again, bring the cream with milk to a boil, pour in the mixture, stir and bring to a boil again, then remove from the stove. Please note that this dessert is thicker than Panna Cotta and has a classic caramel color.
Fill up ½ cup. The next step is to add some melted dark chocolate and again Creme Brulee.
We put it in the refrigerator for 2-3 hours for the final solidification.
That's all, just a little bit of time, and our wonderful desserts are ready. Beauty!
New Year is coming soon, and I thought, why not decorate our desserts with New Year's chocolate decor;), for this we need forms with a decal. Just melt the glaze and fill the molds with it, put it in the refrigerator for 15-20 minutes, after which we remove the decor from the molds.
These are such wonderful New Year's desserts.
Such delicious desserts sure to please the little ones. Note to moms and dads - desserts in plastic cups will be a wonderful sweet surprise at a New Year's party in kindergarten or school!
The work used:
- Plastic cups
- fruit filling"Delifrut" - Mango, 2.7 kg.
- Cream on vegetable oils"Shantypack", 26%, 1l.
- Dry mix - Dessert cream "Panna Cotta", 2.5 kg.
- Plastic cup - Cone, 150 ml. 20pcs
Paste concentrated aromatic "Compound" - Blueberry, 1kg.
Plastic Cup - Round, 80ml. 15pcs
- Dry mix - Dessert cream "Crème Brulee", 2.5 kg.
- Chocolate and icing
Transfer molds and sheets for chocolate
Who doesn't love chocolate? What about chocolate in chocolate? Today we are publishing the most unusual and very effective recipe - from American Jane from Texas, which will amaze both children and adults.
Instead of a regular chocolate mousse cup, I used a cup that is made from 100% chocolate. Perfect for a party to entertain your guests. They will enjoy this combination - soft, velvety taste of mousse and chocolate.
An unusual effect is created by adding cayenne pepper (red capsicum), which goes well with the taste of chocolate. Do not be afraid of this sharpness!
You will feel the coolness of whipped cream, the sweetness and crunch of chocolate and the sharpness of cayenne pepper. Get ready to have your taste buds dancing to the sweet and spicy tune!
chocolate cup
To make these chocolate cups, melt about 100 grams of chocolate (you get 3 cups). Let the chocolate cool slightly to keep it warm, but don't let it harden again. This is very important, unless of course you want to see how the chocolate-covered balloon explodes and everything flies at you (don't ask me how I know this).
You need to use high quality chocolate that melts well. I prefer Ghirardelli chocolate. You can also melt chocolate steam bath heat up on the stovetop or in the microwave. Any method will do. Just remember that the chocolate needs to be broken into small pieces so that it melts better.
Place the chocolate covered balls on a baking sheet lined with parchment paper.
You can leave the chocolate to harden on the baking sheet for 30 minutes or refrigerate it to harden faster. Be careful when removing the balls from the parchment. Try not to press hard on the resulting form, otherwise the chocolate will break, and this is irreparable.
To make the handles, fill a piping bag with melted chocolate and pipe it onto a baking sheet in a "C" shape. Let the chocolate harden, then attach the resulting handle to the cup and stick with the melted chocolate. Press the handle against the cup until the chocolate hardens.
Chocolate mousse
Adapted recipe from Alton Brown
Ingredients:
- ¾ cup cream
- 150 g chopped chocolate
- 15 g espresso or strong coffee
- ½ st. dark rum spoons
- 2 tbsp. butter spoons
- ½ teaspoon granulated gelatin
- 1 pinch crushed cayenne pepper
Place half of the whipped cream in the refrigerator and a metal bowl or churning pan and beaters from the mixer in the freezer.
In a bowl placed in a steam bath, mix the chopped chocolate, coffee, rum and butter. When the water in the pan begins to boil, it is necessary to constantly stir the resulting mass. Remove the bowl from the stove until the mass begins to boil and bubbles appear. Cool to about 38 degrees.
Pour the remaining amount of cream into a metal measuring cup, add gelatin there and let it swell for 10 minutes. Then heat the glass over gas or a candle flame, but do not boil, otherwise everything will go bad for you. Stir the resulting mixture into the chocolate mass.
Beat the resulting cream with a mixer in a chilled bowl, add the remaining amount of cream. Add a pinch of pepper and beat the resulting mousse again. Divide the mousse into 3 servings.
Fill cups with mousse.
Top with whipped cream and sprinkle with cocoa powder.
Enjoy!
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