![cuppa chocolate tea cuppa chocolate tea](https://i.pinimg.com/originals/f3/d8/5d/f3d85de5ba80425ed2d8b765e8195a0e.jpg)
Place the sheet pan in the refrigerator and allow the chocolate to set completely. If you are making more than one handle, make all of them at this point. Draw a small handle shape onto a parchment paper-lined sheet pan. Place some of the white chocolate in a small piping bag. When set, remove from the refrigerator, and peel off the parchment paper. Place it in the refrigerator and allow the chocolate to set completely.
![cuppa chocolate tea cuppa chocolate tea](http://the.republicoftea.com/wp-content/uploads/2012/08/BananaChocolate.jpg)
If you are making more than one saucer, make all of the cuts now. Use the tip of a paring knife to cut a 4 1/2-inch circle. Let the chocolate set until firm yet pliable but not hard. Repeat to make as many cups as you would like.įor the Saucer: Spread 1/4-inch thick layer of white chocolate onto a parchment paper lined baking sheet. When set, gently push on one side of the mold and the chocolate cup will release. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Once the chocolate starts to harden, about 5 minutes, scrape the lip of the mold clean again with a paring knife.
![cuppa chocolate tea cuppa chocolate tea](https://thumbs.dreamstime.com/b/cup-tea-chocolate-24821395.jpg)
Wipe the lip of the plastic mold clean and place upside down on a wire rack over a baking sheet. The inside of the mold should be evenly coated. When it is full, empty the excess back into the bowl of chocolate. For the Cup: Using a ladle, fill a plastic dome-shaped mold of appropriate teacup size with white chocolate.