Chocolate Balloon Bowls Food

HOW TO MAKE CHOCOLATE BOWLS WITH BALLOONS: 11 STEPS

Steps:

• Assemble the items needed to complete the project. These are listed below under "Things You'll Need".
• Fill each balloon with air. The balloon should not be blown any larger than 6-8 inches (15-20cm). Tie off with a knot. Then spray each balloon with a vegetable spray; this will make it much easier to remove the set chocolate bowl at the end.
• Line a cookie sheet with parchment paper.
• Melt or temper the chocolate. Either place into the microwave to melt or use a double boiler (bain marie). For more information, see How to melt chocolate or How to temper chocolate. If you do use a microwave to melt it, do not overcook the chocolate.
• Allow the chocolate to cool for about 5-10 minutes until it doesn't feel so warm when you touch it. The balloons will burst if the chocolate is too warm. Even though you've allowed for cooling, the balloon can still pop, so it's recommended that when you dip the balloons, you work quickly and don't leave the balloon in for too long at any point of the dipping process.
• Dip the balloon into the cooled chocolate. To do this: Hold the balloon by its knot at an angle. Dip into the chocolate to the level you'd like the bowl; only one portion of the bowl will be touching the melted chocolate at this stage. Then, tilt the angle the other way and dip again. Do this angle changing a few times, then to create a smooth coat on the chocolate, simply turn the balloon around slowly in the melted chocolate. Take the balloon out and allow any excess chocolate to drip back into the melted chocolate.
• Pour one teaspoon of melted chocolate onto the cookie sheet lined with parchment paper. Aim to make a circle.
• Place the dipped balloon onto the chocolate circle.
• Leave to set. Place the chocolate balloons in a cool, dry place to set. If you find the room is too warm, either take to another room or place in the refrigerator for around 10 minutes to half an hour. Don't have anything strong-smelling in the refrigerator at the same time or it might cross-contaminate the chocolate. Also be aware that some chocolate may bloom if refrigerated but since this is such a short time, it should be okay.
• Remove the bowls from the balloons. First, remove the balloon and bowl from the cookie sheet. If the base is stuck, gently slide a knife under to remove it. Then stick a pin into the balloon at the top or cut a little peace at the knot and allow the air to expel slowly. Don't rush this part or the bowls may blow apart (Tip: place a piece of cellophane tape onto the balloon where you puncture it with a pin - this will reduce chance of popping the balloon). Then, ease the bowls out from the base of the balloon--you may need to peel off some of the balloon.
• Fill the bowls with the delicacy of your choice. Suitable additions include small fruits such as strawberries or cherries, a fruit salad for dessert, small cookies, truffles, little chocolates, candies, etc. You might even scoop in some mousse, cold custard or ice cream. If using the bowls as a gift, such as filled with truffles, wrap in clear cellophane and tie with a pretty ribbon bow.

CHOCOLATE BALLOON BOWLS

Steps:

• Break the chocolate into small pieces. Put in a bowl suspended over a pan of simmering water and leave to melt. Remove from the heat and leave to cool for 5 mins. Meanwhile, blow up your balloons - you want each bowl to be about 10cm wide, so try to pick small balloons and don't blow them up too much. Tie with a knot.
• Line a baking tray with parchment. Holding the knotted end of the balloon, dip it into the melted chocolate to create your bowl shape. Stand it on the tray and hold the balloon for a few secs until the chocolate pools around the base allowing you to let go of the balloon. Continue with the remaining balloons. Chill for at least 30 mins or until set.
• When the chocolate has set, pop the balloons and carefully peel them away from the bowls. Fill with your chosen dessert - ice cream is good because it keeps the bowls cold.

JACQUES TORRES'S CHOCOLATE BOWLS

Steps:

• Blow up a small clear balloon and tie to seal. Dip a side of the balloon into a large bowl of tempered chocolate, covering about halfway up the side of the balloon. Rotate balloon and repeat dip two more times, to create a petal like pattern. Shake off excess chocolate from the bottom. Place upright or at an angle (the direction will determine the shape of the finished bowl) on a rimmed baking sheet lined with parchment paper. Repeat process for additional bowls. Refrigerate until set, 3 to 6 minutes.
• To test whether the chocolate has set, squeeze the balloon. If the chocolate pulls away from the balloon, then it is set. To remove the bowl, pop the balloon with a quick poke of a knife. Discard balloon scraps. Fill bowl as desired. Bowls may be filled with chocolate mousse, ice cream, or whipped cream, and garnished with berries.

CHOCOLATE BOWLS

Steps:

• Blow up 8 small balloons (about 4 to 5 inches in diameter when fully inflated). Set aside a baking sheet lined with parchment paper.
• Place half the chocolate in a heat-proof bowl set over a pan of simmering water; stir until completely melted. Remove from heat, and stir in remaining 5 ounces chocolate until thoroughly smooth.
• Spoon 1/2 teaspoon melted chocolate onto prepared pan to form a small disk. Dip balloon into bowl of melted chocolate, coating about a third of balloon. Place dipped end on chocolate disk. Repeat with remaining balloons and chocolate. Transfer pan to refrigerator to set, about 30 minutes.
• To release air from the balloons, pinch the balloon just under the knot, and cut a small hole in the surface between fingers and knot. Very gradually release air; if air is released too quickly, the bowls may break. Carefully peel the deflated balloons from the chocolate bowls, and patch any holes with the remaining chocolate. Return bowls to refrigerator until ready to serve.

CHOCOLATE BALLOON BOWLS

Steps:

• Clean balloons with a damp paper towel. Drop chocolate, 1 tablespoon at a time, 2-3 in. apart on a parchment-lined baking sheet to make 8 circles. Pour remaining bittersweet chocolate into a medium bowl., Drizzle 1 tablespoon white chocolate over bittersweet chocolate in bowl. Swirl with a toothpick or wooden skewer. Holding the tied end, dip 1 balloon halfway into bowl of melted chocolate, rolling back and forth to coat; allow excess to drip off. Repeat with remaining balloons, adding 1 tablespoon white chocolate and swirling before dipping each balloon., To secure balloons, lightly press each, dipped side down, onto a chocolate circle; wait a few seconds before releasing pressure. Refrigerate until set, 5-10 minutes. Gently pop balloons; discard. Fill bowl as desired, with mousse, ice cream, sorbet, fresh fruit or candy.