Ingredients
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1 1/2
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24
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Directions
Chocolate Bowls, These are very simple to make When releasing the air from the balloons, do it slowly so the bowls don’t crack They are delicious bowls to serve ice-cream, pudding or various other treats in , This is an interesting idea use silicone muffin cups to make my chocolate bowls (dip it in and peel it off after it’s hardened you can also do it with paper ones, but silicone is easier), but with the balloon technique you can make the bowls different sizes, and they don’t have the zig zag sides like the muffin cups do Might have to try this someday , I found this idea on someone’s food blog and decided to try it immediately Of course, this food blog failed to mention you need to let the chocolate cool, and my first couple popped immediately After chocolate flying all over my kitchen and a few four letter words, I decided to search for the recipe here SO glad I did and discovered the trick of letting the chocolate cool Duh! This is SUCH an important step and one that must be followed for chocolate bowl success! Once I made myself be patient and wait for 85 degrees (I just used a meat thermometer as I don’t have a candy one) they worked like a charm! One trick in deflating the ballon without breaking the chocolate: place a small piece of scotch tape on the balloon and use a straight pin to poke a small hole where the scotch tape is located – they will deflate slowly enough so you won’t suffer breakage I plan to make these at my sister’s engagement party and fill with red velvet cake and cream cheese frosting
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Steps
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1
Done
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It Is Very Important to Have a Chocolate Thermometer -- Something That Goes Below 100 Degrees! |
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2
Done
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Blow Up Balloons to Desired Size, Make a Knot in the Top, and Set Aside. |
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3
Done
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Place 2/3 of the Chocolate in the Top of a Double Boiler. |
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4
Done
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Do not Boil the Water, or Even Have It on Simmer, Just Keep It Hot. |
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5
Done
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Stir the Chocolate Every Few Minutes. |
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6
Done
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the Chocolate Temperature Needs to Rise Above 105 Degrees, but Keep in Mind, It May Burn at 200. |
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7
Done
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When the Chocolate Has Melted, Remove from Heat. |
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8
Done
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Stir in Remaining Chocolate. |
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9
Done
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Stir Again, and When All Has Melted, Return Top of Double Boiler to Bottom. |
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10
Done
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Regulate Heat to Maintain a Chocolate Temperature of 88-90 Degrees. |
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11
Done
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Spoon 1/2 Teaspoon or Less of Chocolate Onto the Parchment, Making Sure You Allow Space For Each Bowl, This Will Form Discs For the Bowls to "land" On. |
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12
Done
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Dip the Balloons, One at a Time in the Chocolate, Covering as Much as You Want the Bowl to Be. |
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13
Done
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Place Each on the Individual Discs. |
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14
Done
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When They Are Cool and Hardened, Make a Tiny Hole Below the Knot to Slowly Release the Air. |
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15
Done
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in My Experience, the Balloon Still Sticks to the Chocolate, and I Was not Able to "peel It Away". What I Have Done, Is to Make a Tiny Slit, Just Below the Knot, and Pour a Tiny Amount of Tepid Water Into the Balloon. the Balloon Suddenly, but Cleanly, Releases. |
