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Can I Make "Edible Ice Cube Chocolate Cups"?




As I mentioned in the Going Super Meta- post (Holiday Edition Flower Pot Cake), one of the requirements for my flower pot was that it did not require tempering of chocolate and while being made of chocolate, the "Edible Ice Cube Chocolate Cups" do not require tempering.


https://www.wearegoodatthis.com/post/going-super-meta-can-i-make-a-holiday-edition-edible-flower-pot


Tempering chocolate seems complicated, but I will give it a try one of these days. :) Tempering chocolate is pretty cool from a science point of view: taking it from solid to liquid phase back to solid and getting the right kind of crystallization. The goal is that "you’ll produce a finished product with a professional sheen, snap and taste" This Chocoley website has a lot of info on it.


https://www.chocoley.com/blog/resources/about-tempering-chocolate/


Anyways, after my failed attempt of trying to make a flower pot with candy melts and a plastic cup and a glass, I remembered I had seen this Tasty YouTube video where you use a muffin pan to create an ice mold for liquid hot chocolate. Once the chocolate hardens, you get a chocolate cup.


I guess since they are chocolate I don't need to say they are edible and that's not in the Tasty name, they call them "Easy Ice Cube Chocolate Cups" but for some reason I like how "Edible Ice Cube Chocolate Cups" sounds. Haha. :)


This post describes my first attempt (in which I also tried candy melts, haha) and also gives some tips/goes through the steps of making the "Easy Ice Cube Chocolate Cups" / "Edible Ice Cube Chocolate Cups". :)



Friday, November 23, 2019 / Saturday, November 24, 2019, Attempt #1:


It's pretty fun. The first step is that you make popsicles in a muffin pan.


You fill a muffin pan with water. They stick a popsicle stick into each compartment. I didn't have any. I have lollipop sticks from my cake pop and lollipop art projects. I stuck 2 lollipop sticks in there, so that it would be about the size of a popsicle stick. I didn't think one lollipop stick would have provided enough support for the popsicle. Maybe it would have been fine.


I just put it in the freezer and left it overnight.


Quick tip: Cardboard box forms a flat table in your freezer

My freezer has ridges on the bottom. I think I read somewhere that it is so you can fit more stuff in the freezer by putting things in there vertically (Who does that? Haha :) ). Anyways, the muffin pan would not lay there flat. I just put a piece of a cardboard box on the bottom of the freezer, which leveled things out and formed a table. Then, I put the muffin pan (with the water in it) on top of the cardboard box.


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The next day, I was ready for the next step -- to make the chocolate cup!


The basic steps are:


- You take an ice popsicle out of the muffin pan and dip it in melted chocolate.


- You wait a couple minutes for it to harden and then the ice popsicle/mold melts a little bit and you can pop the ice mold off of the chocolate cup.


And then you have your chocolate cup! :)


As I mentioned above, I tried it with candy melts. At the same time, I also tried it with dark chocolate.


I used a hacked together double boiler to melt the red candy melts.



When I switched to chocolate, reading the Ghiradelli package helped me so much and has saved me so much time (with chocolate and candy melts)! It said you can melt the chocolate on the defrost setting in 30-second or 15-second intervals. Before I had only read that you can melt them in the microwave when your microwave is on 50% power setting, but I couldn't figure out how to do this, haha. :)






I used this defrost setting with 30-second or 15-second intervals -- to melt dark chocolate and white candy melts successfully!






Here is the melted dark chocolate!













Here is everything all together before trying out the ice popsicle molds. I was proud of myself for getting this far and melting things properly. So you can see why I am wary of tempering chocolate. :)










Here is the setup and after I took out an ice popsicle mold.


Once you take them out of the freezer, you wait a minute or so before you can pop them out of the muffin pan.





RESULT: Success! (w/ chocolate); Fail! (w/ candy melts, I forgot something; explained below.)



First, I tried it with the white candy melts. I forgot that the nemesis of candy melts is water! Fail! When I was dipping cake pops, I learned that you should never use water to thin out the mixture (you use shortening). One time I accidentally spilled a few mLs of water into the bowl and it messed up the candy melt mixture and made it unusable for dipping.


I thought maybe the ice popsicle mold might work fine, but I was wrong. You can see it doesn't work or harden or form a cup. I didn't try it with the red candy melts after this. I used these red and white candy melts for other decorating projects the next day.


What I learned:

- Candy melts are not always like chocolate!

- Water is the nemesis of candy melts.


Dark Chocolate


After failing with the candy melts, I was afraid that it wouldn't work with dark chocolate. I was wrong. Success! Not bad for the first try!


Give it a try! We are good at this!


Steps/Instructions and some tips are written below these pics. :)


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You can also check out the Tasty YouTube video above and the Tasty website. :)

https://tasty.co/recipe/easy-ice-cube-chocolate-cups


Steps/Instructions and some tips:




1.) Fill a a muffin pan with water and stick a popsicle stick into each compartment -- to from an ice popsicle mold for your edible chocolate cup.










2.) Right before you are ready to make your chocolate cups, but before you take the muffin pan out of the freezer, melt your chocolate (microwave on defrost/50% power setting or double boiler).

-- I found that 50 chocolate wafers was enough to make 5 chocolate cups (4 good chocolate cups and one that is messier, but still works). If you need more cups, then you will need more wafers than this. :)


Tip: Melting chocolate in the microwave (defrost or 50% power setting)


You don't want to burn it. That's why you do it in 30-second or 15-second intervals and check it. I think I did 1 or 2 30-second intervals and then switched to 15-second intervals.


Stop before it's completely liquid to avoid burning the chocolate; there will still be a few intact chocolate wafers. If you look in the middle pic, there are a still a few intact chocolate wafers (it's not completely melted). That's fine because when you stir it, the heat of the liquid chocolate melts the few other wafers that are not melted.






3.) Set up a tray or plate with parchment paper -- to have a place where your chocolate cups to harden.


4.) After your chocolate is melted, take the muffin pan out of the freezer and wait a minute or 2 to pop the ice popsicle molds out of the muffin pan.


5.) Dip your ice popsicle molds in the melted chocolate to form the cups. You need to work fast and do all your cups before your chocolate cools.

-- If you want to make a lot of cups, you may need to melt chocolate in a few different batches.


Tip: If needed, you can use a spoon to place some chocolate along on the edges so that you get a cup with pretty equal sides. (This is show in the photo on the right.)





6.) Place each cup on the tray to harden.


7.) Wait a couple minutes for it to harden and then the ice popsicle/mold melts a little bit and you can pop the ice mold off of the chocolate cup.


Tip: It's better to err on the side of waiting too long rather than pulling it out and messing it up before the chocolate has hardened completely. Worst case scenario if you wait too long is that there is a little water in the chocolate cup which you can wipe out with a paper towel.



8.) When you are getting to the last bits of your chocolate and there is not enough to dip a cup, you can just spoon some on the ice mold to make the bottom of the cup and the sides (instead of dipping). This cup will not be as pretty as the other ones, but it will work. And it will still taste good. :)








RESULT:

Your Edible Ice Cube Chocolate Cups! You can fix them if you want and make the edges more even by tearing it off or melting the edge. I think the irregularities look kind of nice. :) The one in the front on the right is the 5th one -- made by spooning chocolate to form both the base and the sides.


It's really fun to do. Now that I know how to melt things in the microwave, it actually only takes is like 5-10 minutes. The only thing that takes awhile is waiting for the ice to form, but that's not really any actual work. You just fill a tray with water and put it in the freezer and you could put it in there the day before or leave it in there a few days until you're ready to do the next step. It's ice. It stays in the freezer just fine. :)


Give it a try! We are good at this!



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