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Can someone please help me with tips to make chocolate cups with swirly designs. Something like this. I've tried painting the inside of a cup with white chocolate first and letting it set. Once set, I tried painting it with dark chocolate. But somehow, they end up getting mixed and it just comes up as a normal dark chocolate cup.

Chocolate cups

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I am very surprised to see that you rolled back an edit. It didn't change the meaning of your question, but including the picture in the body made it more likely that somebody will help you, and removing the unnecessary last sentence is standard practice across the network. Did you have any pressing reason to reject the change? –  rumtscho Aug 11 '12 at 10:31
    
Sorry, I didn't mean to do it. I went into edit and somehow it ended up rolling it back. I'll fix it soon-ish. But thanks a lot for that. It was a very good suggestion. –  Divi Aug 11 '12 at 10:33
    
Divi, what have you tried so far? –  KatieK Aug 11 '12 at 21:49
    
I've tried painting the inside of a cup with white chocolate first and letting it set. Once set, I tried painting it with dark chocolate. But somehow, they end up getting mixed and it just comes up as a normal dark chocolate cup. –  Divi Aug 11 '12 at 22:44
    
I really hope whoever down voted me would tell me what's wrong with my question, so I don't do it again. Its unfair to be down voted and not know the reason for it. –  Divi Aug 11 '12 at 22:45
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2 Answers

up vote 6 down vote accepted

You can try to make chocolate cups in general by "painting" a small dish/cup with chocolate, and letting it set in the fridge. If you want tempered chocolate, there are techniques for that.

But in any case, you've got to consider that different chocolates have different heating/cooling rates, so mixing chocolates with different fat contents (like milk vs dark), or from different manufacturers will (pardon the pun) fudge your calculations a bit as far as how hot/cool the chocolate needs to be. And white chocolate is an entirely different beast, so it has its own melting/setting points to consider as well.

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That's exactly what I tried to do but it failed. –  Divi Aug 11 '12 at 23:01
    
+1 for the pun :-) Welcome MandisaW –  BaffledCook Aug 12 '12 at 0:48
    
+1 thanks for the tip. Will google some more about that. –  Divi Aug 12 '12 at 1:26
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Your problem is probably the temperature of the chocolate. As you stated, the chocolates get mixed. That wouldn't happen if the temperature of the chocolate was lower.

Try tempering the chocolate, as MandisaW suggests, before mixing the white chocolate in.

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+1: Thanks for your help. –  Divi Aug 13 '12 at 8:58
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