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 After the chocolate cools and dries, a half mold is removed and the cup withdrawn to be filled with sweets or fruits.