4 of 8
Pour Out the Excess Chocolate
(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.
Let the chocolate sit for a few minutes, just until it starts to set around the edges. Then grasp a candy cup by the bottom and invert it over the bowl of chocolate or over a sheet of parchment, letting the excess drip out. Once the extra chocolate is gone, you'll be left with a thin, even coating on the sides and bottom of your candy cup. This method is fairly fast if you're doing a large number of cups, since by the time you have filled them all the first cups will be ready to invert over the chocolate. The downside is that it does require enough extra chocolate to fill the cups to the brim, so it's not ideal if you're working with a limited amount of chocolate.
More Chocolate Photo Tutorials
Working With Chocolate Tutorials
Recipes that Use Chocolate Cups