Chocolate Bowls Recipe Recipe

How to make it

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• 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