Chocolate Balloon Bowls Recipes

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.

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:

• 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.

CHOCOLATE BALLOON CENTERPIECE

Steps:

• Please consider a few things before you begin this project. First, not every balloon works. They don't always release. If you can find the strong punching bag type balloon, choose that one. Some people are allergic to latex so be aware that most balloons are made from latex. Inflate the balloon. Secure it closed with a ribbon (you will need to untie this later). Dip the bottom of the balloon in the dark chocolate. This will create a base. Set the wet chocolate onto a parchment paper-lined surface. Make sure it stands straight. Let the chocolate set until firm. Place dark chocolate in a cornet. The next step will be easier if you have an assistant. Have the assistant hold the balloon horizontally in front of you while you pipe chocolate lines from top to bottom all the way around the surface. When complete, drizzle more lines diagonally across the existing lines. Apply a bit more chocolate near the top opening and near the bottom to provide extra support. This will form a bird cage effect. Let the chocolate set. When the chocolate begins to harden, release a little bit of the air from the balloon, but just enough so the balloon retracts slightly (about 1/8-inch from the outside). Carefully set the chocolate covered balloon aside. Depending on your room temperature, it will take a good 10 minutes to set. To make the balloon flowers, inflate 10 small balloons and close them with ribbons. Your presentation will be more interesting if you inflate them to different degrees to make different sized flowers. Dip each balloon anywhere from 1 to 3 times to create a different number of petals on each. To accomplish this, dip the balloon once, spin it slightly, dip it again, etc. Set each dipped balloon on a parchment-lined sheet pan and allow the chocolate to set. When set, pop the balloon and remove the deflated balloon from the flower. Use cocoa butter paints to decorate the insides of the flowers. Let the paint set. If you made different sizes, you can layer the balloon flowers by setting one inside another. Use chocolate to "glue" them together. Slowly deflate the large balloon that is inside the large chocolate cage by untying its ribbon. Carefully pull the deflated balloon through the hole at the top. Use tempered chocolate to "glue" the chocolate flowers onto the large cage. Reserve one to cover the hole at the top. Your guests will certainly be fascinated by your creation.
• From Dessert Circus, Extraordinary Desserts You Can Make at Home, by Jacques Torres
• How to Temper Chocolate:
• Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

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.