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Chocolate Cup Mold

Display: Global Gastronomy
Culinary Technique: forming

Date: 20th Century

Location: Germany

Warm chocolate is poured into each half form, and then the two halves of the four-cup mold snap together and are secured with clips. The mold is turned upside down so that excess chocolate drips out, leaving a cavity lined with chocolate. After the chocolate cools and dries, a half mold is removed and the cup withdrawn to be filled with sweets or fruits.