I have some small tin cups that I want to use for chocolate molds. I was wondering if I should grease the insides of the cup before I pour my chocolate in? Will this change the consistency of my mold? My husband suggested sprinkling them w/ cocoa powder. Will this work? Or will the chocolate not adhere to the sides? HELP PLEASE!!!!!
Tabby
I think the cocoa powder should work....I've seen people make impressions in large amounts of cocoa powder and then pour the chocolate right into it.....and when it sets they just brush off the excess cocoa powder.....seems plausible for using inside of a mold.......I wonder how lining them with plastic wrap or parchment paper would work???? Might be too hard to get a smooth finish with plastic wrap though.......hmmmmm
I wouldn't put anything in the tin cups. If you doubt that just try one. If it doesn't work then you can remelt it. If you put the cocoa on it it might stay on the chocolate. You won't get a smooth surface. It could be liked a motteled effect. Are you using the chocolate buttons like Merkens? Let me know how it works for you. You can PM me if you need to. I work with choc. a lot.
Usually, the best items for molding are the plastic molds. I have used foam bowls for dessert cups. But tin? I don't know about that. If you spray the cup, the choc. will have that on it. I am not sure you will be able to unmold these from the tin cup.
I read a recipe somewhere (can't remember where 
in which you brushed melted chocolate onto inverted cupcake pans. Basically, turn the pan over, brush the melted chocolate onto that, and let it set up. I think it said to just gently twist the cups off once they were set. I would think you could use the cocoa powder on the upside down cups, that way the powder would be on the inside, and wouldn't show if you are planning on filling the cups.
I haven't tried this yet.
You could also line the tins with cupcake liners, brush the chocolate up the sides of those, and then gently remove the liners when you were done.
I read a recipe somewhere (can't remember where
in which you brushed melted chocolate onto inverted cupcake pans. Basically, turn the pan over, brush the melted chocolate onto that, and let it set up. I think it said to just gently twist the cups off once they were set. I would think you could use the cocoa powder on the upside down cups, that way the powder would be on the inside, and wouldn't show if you are planning on filling the cups.I haven't tried this yet.
You could also line the tins with cupcake liners, brush the chocolate up the sides of those, and then gently remove the liners when you were done.
I have tried so many of these suggestions. Not having much luck. So, I think I will just do the cupcake liner option. I will still have a neat design but with much easier results. I have one more question, though. How much should I fill the mold, or liner, and how long do I let it set before I pour out the excess since I don't want a solid mold? (Actually that's two
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Tabby
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