In order for the chocolate cups to come out properly, you must temper the chocolate first. u003cstrongu003eTempering is a special way of melting chocolate that makes it look shiny when it dries.u003c/strongu003e When chocolate isn't properly tempered, it can look dull and gray when it dries.u003cbr/u003eu003cbr/u003eu003cemu003eThere are many ways to temper chocolate.u003c/emu003e You'll see in my post on u003ca href=u0022https://www.cupcakeproject.com/how-to-make-bonbons/u0022u003ebonbons u003c/au003ethat when a pro tempers chocolate, they often do so on a marble slab.u003cbr/u003eu003cbr/u003eI like to use the microwave method where you u003cstrongu003emelt almost all of your chocolate, but leave just a little unmelted to stir in at the endu003c/strongu003e. You're going to have to start off with tempered chocolate to use this method. I go into far more detail in my post on u003ca href=u0022https://www.cupcakeproject.com/how-to-temper-chocolate-like-pro/u0022u003etempered chocolateu003c/au003e.