Chocolate Bowls

  1. It is very important to have a chocolate thermometer -- something that goes below 100 degrees!
  2. Blow up balloons to desired size, make a knot in the top, and set aside.
  3. Place 2/3 of the chocolate in the top of a double boiler.
  4. Do not boil the water, or even have it on simmer, just keep it hot.
  5. Stir the chocolate every few minutes.
  6. The chocolate temperature needs to rise above 105 degrees, but keep in mind, it may burn at 200.
  7. When the chocolate has melted, remove from heat.
  8. Stir in remaining chocolate.
  9. Stir again, and when all has melted, return top of double boiler to bottom.
  10. Regulate heat to maintain a chocolate temperature of 88-90 degrees.
  11. 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.
  12. Dip the balloons, one at a time in the chocolate, covering as much as you want the bowl to be.
  13. Place each on the individual discs.
  14. When they are cool and hardened, make a tiny hole below the knot to SLOWLY release the air.
  15. 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.
  16. Any repairs, can be made with more warm, tempered chocolate.
  17. Set aside in a cool dry place until you are ready to use them. They do not need to be refrigerated. I put mine in the guest bedroom on the dresser, away from Lizzie Borden (the cat).

chocolate chips, balloons, baking sheets lined with parchment paper

Taken from www.food.com/recipe/chocolate-bowls-327004 (may not work)

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