4 cavities per mold. Approximately 5 solid pieces can be obtained from a pound of candy coating or chocolate. Cup has a textured design. To create a hollowed chocolate cup, use tempered chocolate or candy coating. Melt the chocolate or candy coating into a squeeze bottle. Squeeze chocolate around the rim of the cavity until the bottom is covered. Turn mold over and dump onto parchment paper. Let it dry at room temperature. Then line the mold again, dump out excess, let it dry and repeat process at least 3 to 4 times, until it is suitably thick. Once the final layer is dry it can be placed into the freezer until mold is cloudy and then it should easily fall from mold. Do not freeze in between layers or they will not stick together.
Hand wash only. *This type of plastic is perfect for chocolate and coatings, but is not designed for hard candy or other hot ingredients.
• Mold cavity:
Bottom of cup: 2" wide x 2" long
Top of cup: 2¾" wide x 2¾" long x 1" deep