Ring Bros. Marketplace - Chocolate Bowls

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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.