Edible Balloons Recipe By Tasty Food
EDIBLE CHOCOLATE BOWL
Steps:
- Put the chocolate in a microwave-safe bowl and microwave for 30 seconds, stirring occasionally. Continue heating the chocolate for 10 seconds at a time until completely melted; be careful not to burn the chocolate. Stir until smooth. Let it cool slightly; the heat can pop the balloons.
- Blow up 2 latex balloons to 4 to 6 inches in diameter and tie. Carefully dip each balloon in the chocolate. Rotate and slightly tilt each balloon, allowing the chocolate to go up the sides. Use a spatula or the back of a spoon to spread the chocolate up the sides.
- Cool the balloons in the refrigerator tie-side down in a glass bowl or muffin tin for 5 minutes to set. Carefully snip the ties off with scissors to remove the balloons. The balloons should separate from the chocolate. If the balloons are still stuck to the chocolate, carefully peel off.
- If you'd like the bowls to sit flat for serving, add a dollop of melted chocolate, about 1/2 tablespoon, to the center of the bottom of the bowls and place on a piece of parchment paper. Let set in the refrigerator for a few minutes.
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- Important Information to Know Before Making This Recipe. Clifford Endo from You Can Do This, tackled the Buzz Feed recipe and was lucky to get 1 out of 15 balloons to work properly and used more than 1 tank of helium, so he made a few phone calls and sent out a few emails to inquire how to make this recipe work.
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- Get Things Ready to Roll. The prep work is very important for this recipe to go smoothly: Please remember to read the warning label on the helium tank for everyone's safety.
- Measure Ingredients and Prep. Recipe: If you can use a shallow lightly oiled bowl to mix the gelatin in; this makes it easier for removal. It is helpful to oil the sides of the sauce pan to prevent crystallization while making this recipe or you can use a pastry brush dipped into water to dissolve the sugar along the edges of the pan or use a small spray bottle filled with water and spray the sides of the pan.
- Add Gelatin. Reduce the heat and hold at #2 induction or Medium-Low180°F (82°C) and add gelatin and stir stir stir into a homogeneous mixture. Please keep in mind that holding the temperature is one of the most important factors in making the balloon.
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