08:56 May 6, 2011 

As the fact that these little "cups" are in the shape of a boat came up after I entered cup, I didn't mention it, but there is a term for things with that shape: barquette. I am more accustomed to seeing this for tiny pastries, but you can see the molds at: http://www.become.com/cabrellon-chocolate-mold-barquette, where they are listed as pastry molds. They come in all sizes and pastries can be as big as the ones shown here://www.corbisimages.com/Enlargement/42-22844545.html. I've got to run, so I can't search further at the moment, but this would be an option to describe the shape.

08:23 May 6, 2011 

Well, I'm certainly curious. Like a lot of cutting-edge gastronomy these days, it seems designed to make you think: "Cheese and parsley in dark chocolate? No way!", but then it turns out to be delicious. They combine chocolate with all sorts of things now. And on a different tack, I know someone who makes a dish containing foie gras and Coca Cola, which sounds horrible but is absolutely wonderful.

On the matter in hand, I have to say that your reference just confirms my growing conviction that Jenni is actually right here and that these "vasitos" should be called cups. Your snobinettes (sorry, but what a horrible word!) are described as "hand dipped chocolate cups". My suggestion, "shell", is used more for a closed chocolate casing with a filling inside, like a truffle, or for a boat-shaped or curved open casing. If it's more or less cup-shaped, "cup" is actually better. I won't delete "shell", because it's not clearly wrong and several people have kindly voted for it, but "cup" would now be my choice.

07:46 May 6, 2011 

If we are talking of a chocolate case, shaped like a little "vasito" as Charles suggests, that type of case has a particular name in English. Here's an example

http://www.chocolatathome.com/snobinette-dark/p71

As for your recipe, Charles, I might be a bit old fashioned but will pass... do try it and then tell us ;-))

21:24 May 5, 2011 

It's quite difficult to find examples of "vasito" with chocolates, but here is one, from a book called "Hablemos del chocolate" by Xabier Gutiérrez, that matches Comunican's definition (the "vasito" as the chocolate cup itself, not the paper case):

"Bombón de perejil y queso.
[...] Lo segundo preparar las “cápsulas” donde va a ir el bombón. Con ayuda de unos corchos de botella que forraremos con film transparente iremos haciendo las cápsulas, introduciendo el corcho hasta la mitad en el chocolate negro previamente templado. Escurrimos y dejamos secar durante ½ hora a 17ºC. Pasado este tiempo sacamos el film y tendremos ya conseguido un vasito de chocolate de una forma muy artesana, con las paredes muy delgadas. [...]
Depositar en cada vasito una cucharada de café del licuado de perejil. Encima un poquito de relleno del queso. Decorar con una hojita de albahaca muy pequeña. No tiene que llegar hasta el borde del vasito."
http://d.yimg.com/kq/groups/18580610/1952485220/name/Hablemo...

Makes you want to try it...

20:22 May 5, 2011 

The description certainly sounds like the small paper cups that hold the chocolates.

19:49 May 5, 2011 

I'm not sure that this link will work, but this is an example: http://picsus.eu/image/bfd86584/ A lot of these candies have a filling that is the same colour as the cup, so it's often difficult to realise that they actually are filled cups, but sometimes they have lovely fluted edges. They can be incredibly tiny. I don't know how they do it. After all this discussion, I think the client should send you some pics to help you out!

19:02 May 5, 2011 

I never heard the word "vasito" in this context. And still believe it is referring to the paper cases where sometimes chocolates come in...

18:47 May 5, 2011 

I found this that seems to describe the difference between the "shell" (what it covered in) and the cup. It's from a guide on how to shop for chocolate in Brussels: t a chocolate shop
A chocolaterie is a chocolate shop. Familiarise yourself with the different types of chocolates. When you enter the chocolate shops you will often see a counter filled with chocolates and some empty gift boxes stacked up on the counter with different prices.

These chocolates are freshly made everyday. You can choose from the counter and fill a box, normally sold by weight. The price for a 250g box is indicative and is normally limited to the pralines and the solid chocolates. Truffles and cups cost slightly more and sold separately. Expect to pay about €5-€18 for a 250g box depending on the brand.

If you don’t really mind which chocolates go into your selection, simply ask for a pre-packed box. Quick, easy and still delicious! Otherwise here is a small list of the types of chocolates you can select from.

http://www.brussels.info/belgian-chocolate/

18:39 May 5, 2011 

They are referring to the shape of the chocolates themselves. ie what I described in my posting: chocolates that are shaped like a kind of cup and then the filling sits inside - ie with no chocolate "lid"