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Chocolate Nut Cups

Idea gallery #1016
Chocolate Nut Cups
Ingredients and Supplies
candy mold
squeeze bottle
parchment paper
  • alt images
Melt candy coating or melt and temper chocolate. Pour candy coating into a squeeze bottle. Squeeze the candy into a clean, dry mold cavity, starting at the top rim and making sure the entire cavity, especially the sides, is covered with the coating. (Real chocolate must be brushed into mold.) Continue filling all the cavities in this manner. Turn the mold over and empty the excess candy onto parchment paper or silicone mat. Excess candy may be remelted. Invert the mold and use a spatula to scrape all excess candy off the surface of the mold until the top rims of the cavities appear neat. Place in freezer for two or three minutes. Use tip of finger and gently remove chocolate cup from mold. Some fluted molds require two coats of lining.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.

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