Freezing Chocolate Molded Cups
What about freezing chocolate molded cups without cracking?
I am making chocolate molded cups filled with berries yogurt and cream for a party of 36.
I have pre-made the chocolate molds and want to make the filling the night before, place it in the cups and freeze till a couple of hours before the party.
I have heard about shells cracking in the freezer.
What is the best way to make these ahead of time?
I understand what you are saying about the chocolate molded cups cracking when you freeze them. It definitely is a possibility. This is particularly true if the molded chocolate is thin.
I'm not sure what you can do to be sure they don't crack apart from possibly wrapping them individually in waxed paper and storing them in an airtight container. It may not solve the problem, but it's my best guess.
Does anyone else have any suggestions for freezing chocolate molded cups successfully?
Another problem that you might face is discoloration of the chocolate from the change in temperature. The wrapping of the chocolate should also help reduce the chances of chocolate bloom.
If you haven't already made the chocolate cups, consider adding a little Crisco vegetable shortening to the melted chocolate to make the chocolate more stable when set.
Hope these tips help some. Let us know how your project turns out and what your guests have to say about it. Really sounds yummy!
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