Ingredients

How to make it

  • How To Make Chocolate Bowls:
  • Blow up balloons and place them in a bowl to hold them upright.
  • Don't blow them to be bigger than 6-8 inches tall.
  • A lot of people like small bowls that are about the size of a coffee cup.
  • It's up to you.
  • Whatever size you blow up the balloon to be will be the size of your chocolate bowl.
  • You might want to make the balloons slightly different sizes for variety.
  • Spray each balloon (the area you'll be putting the chocolate on) with non-stick spray such as Crisco spray so that the chocolate will release easier.
  • Melt or temper the chocolate using instructions that came with your chocolate. Ideally, use a double boiler (or a double boiler insert).
  • Do not let the water touch the bottom of the double boiler.
  • Only let the water simmer.
  • Do not allow it to boil or you may burn the chocolate.
  • If you must use a microwave, melt on medium heat for short periods being very careful not to overheat the chocolate.
  • Let the chocolate cool for 5 - 10 minutes in a bowl that is sized so that you can dip your balloon into the bowl. The chocolate can't be so hot that it will pop the balloon.
  • If you want to add a marbleized effect to the chocolate bowl:
  • Pour the base color/flavor of chocolate in the bowl first.
  • Then add a smaller quantity of a second color/flavor of chocolate on top.
  • Swirl lightly with a knife.
  • When you dip the balloons the bowl will look marbleized.
  • There a couple of ways to make your chocolate bowls - or you can combine the methods for added flare.
  • Either way, hold the balloon by the knot.
  • a. For a solid bowl that looks like flower petals:
  • Holding the knot at a slight angle, dip the ballon in chocolate, then using the opposite angle, dip the balloon again.
  • You may be able to do this 2-4 times.
  • Slowly swirl the balloon around to make an even coat.
  • Then lift the balloon slowly and let some of the excess chocolate drip back into the bowl.
  • Sometimes the balloons will need to be dipped twice to make sure the chocolate is solid enough.
  • b. For a not solid bowl:
  • Holding the knot, use a spoon to drizzle the chocolate over the bottom of the balloon going back and forth in one direction and then in the opposite direction.
  • When drizzling, cover about half of the exposed balloon.
  • Then dip the very bottom of the balloon a couple of inches into the chocolate so you have a nice, solid chocolate bottom.
  • When doing this, you can use more than one chocolate flavor (or colored white chocolate) for added design.
  • After each balloon is dipped, place on a Heavy Weight Dipping Sheet or waxed paper lined tray.
  • The chocolate will start to settle making a flat bottom for the chocolate bowl.
  • After your balloons are finished, move them to a cool area to set up (harden).
  • Hopefully they will fit in your fridge!
  • If so, they will set up in about 10 minutes.
  • After the chocolate is completely set up, it's time to deflate the balloons.
  • Gently remove the chocolate covered balloon from the dipping sheet.
  • If using waxed paper, you might need to slide a knife around the bottom edge to loosen the bottom of the chocolate bowl.
  • Once you remove the balloon, you can use a hat pin to deflate it or cut a small hole in the top of it to deflate it.
  • Make the hole near the area where the balloon is tied.
  • As the balloon deflates it will still be attached to the inside of the chocolate.
  • Very slowly peel the balloon away from the chocolate.
  • You can add additional decorative touches by gently handling the bowl and adding more drizzled chocolate.
  • Keep the chocolate bowls cool until you plan to use them!
  • http://www.chocoley.com/recipes/artistic/chocolate_bowls.htm

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  • ttaaccoo 2 years ago
    I Love this!!! thank you very very!!
    Was this review helpful? Yes Flag

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