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Chef Don's
Favorite Dessert Recipes
Chocolate Bowls
Semi-Sweet Chocolate, tempered
Balloons, small, round
Wash the balloons and dry completely. Temper the
chocolate and keep warm. Inflate the balloons and tie. This will work
best if you use very small, perfectly round balloons. Dip each balloon
into the chocolate. Transfer the chocolate dipped balloons to a sheet
pan lined with parchment or wax paper. Hold the balloon so that the
base of the bowl will form. Continue holding the balloon until the
chocolate has set up a bit. After you have made the desired number of
balloons refrigerate for ten minutes or until the chocolate has
hardened. Remove the balloons from the refrigerator. With a pin poke a
hole in the balloons near the tie and slowly let the air out of the
balloons. Do not just pop the balloons as that will break the bowls.
Make sure that the bowls do not have any holes in them. If they do,
return the bowl to the sheet pan and patch the bowl with some melted
chocolate. Return to the refrigerator so that the new chocolate can
harden. Fill the bowls with your desired filling and serve.
Tempering Chocolate
Melt chocolate in a double boiler to
115°-120°. Cool to 85°. Reheat to 90° for dark
chocolate and 87° for milk or white chocolate. Hold at the reheated
temperature until ready to use. If it becomes to warm or to cold
restart the tempering process.
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