New answers tagged dessert
3
This, I confess, is just a guess—I'd suggest adding some pectin.
Pectin is a thickener that occurs naturally in fruit, but its likely absent entirely in the fruit juice you've been using. However, it's probably present in the fruit purée used in the commercial products.
Pectin is, for example, the primary (if not only) jelling agent in jam, jelly, and ...
0
An alternate technique which may or may not be appropriate for the outcome you desire is to blow up balloons to the size of cup that is desired. Dip the baloon in tempered chocolate, and allow to thoroughly set. Pop the baloon, and remove the pieces, leaving behind a small chocolte bowl.
I believe I learned this technique from Death by Chocolate but it ...
2
I've done something like this before.
Since you are making bowls, I assume this will eventually be filled with something. Depending on what that something is, perhaps you could wait to peel the paper until after you fill it?
For instance, in my case I was making my own peanut butter cups. If I pulled the paper off with just the shell, the bowl would ...
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