-
1
Blow up the balloons to about 4-5 inches around.
-
2
Line a cookie sheet with parchment paper.
-
3
Put 1/2 of the chocolate in a double boiler and heat until completely melted, stirring while melting.
-
4
Remove from the heat & add the remaining chocolate & stir until it is all melted.
-
5
Using a candy thermometer, ensure the temperature is right about 85 degrees.
-
6
Any hotter will chance the risk of the balloon popping and possible burns to yourself.
-
7
Spoon 1 tsp of the chocolate onto the parchment paper.
-
8
This will make the base for the bowl.
-
9
Dip a balloon into the bowl of melted chocolate to cover about 1/3 of the bottom of the balloon.
-
10
If you want a tilted bowl, tip the balloon slightly to coat one side higher than the other.
-
11
Place the balloon on the chocolate base.
-
12
Continue with each balloon, creating a base and a bowl.
-
13
Put the pan in the refrigerator for about 30 minutes.
-
14
When cool, pinch the balloon just under the knot and cut a small hole to slowly release the air.
-
15
Once the balloon is flat, carefully remove it from the chocolate bowl.
-
16
If you need to patch small holes or cracks, spoon some leftover melted chocolate into the spot.
-
17
Return the bowls to the refrigerator until you are ready to use them.
