Chocolate Bowls

Total Time: 48 hrs 30 mins Preparation Time: 48 hrs Cook Time: 30 mins

Ingredients

• 1 1/2 lbs dark chocolate chips (dark chocolate... i use 60% or higher... "dipping chocolate" definitely did not work for me!)
• 24 balloons
• baking sheets lined with parchment paper

Recipe

• 1 it is very important to have a chocolate thermometer -- something that goes below 100 degrees!
• 2 blow up balloons to desired size, make a knot in the top, and set aside.
• 3 place 2/3 of the chocolate in the top of a double boiler.
• 4 do not boil the water, or even have it on simmer, just keep it hot.
• 5 stir the chocolate every few minutes.
• 6 the chocolate temperature needs to rise above 105 degrees, but keep in mind, it may burn at 200.
• 7 when the chocolate has melted, remove from heat.
• 8 stir in remaining chocolate.
• 9 stir again, and when all has melted, return top of double boiler to bottom.
• 10 regulate heat to maintain a chocolate temperature of 88-90 degrees.
• 11 spoon 1/2 teaspoon or less of chocolate onto the parchment, making sure you allow space for each bowl, this will form discs for the bowls to "land" on.
• 12 dip the balloons, one at a time in the chocolate, covering as much as you want the bowl to be.
• 13 place each on the individual discs.
• 14 when they are cool and hardened, make a tiny hole below the knot to slowly release the air.
• 15 in my experience, the balloon still sticks to the chocolate, and i was not able to "peel it away". what i have done, is to make a tiny slit, just below the knot, and pour a tiny amount of tepid water into the balloon. the balloon suddenly, but cleanly, releases.
• 16 any repairs, can be made with more warm, tempered chocolate.
• 17 set aside in a cool dry place until you are ready to use them. they do not need to be refrigerated. i put mine in the guest bedroom on the dresser, away from lizzie borden (the cat).