Chocolatebowls Recipes

CHOCOLATE EASTER BOWLS

Steps:

• Cut out eight 8-inch circles of parchment paper. Line a baking sheet with the circles. Blow up 8 small balloons.
• Bring a few inches of water to a simmer in a medium saucepan. Place the chocolate in a heat-safe bowl over the simmering water and stir until the chocolate is melted. Remove the bowl from the heat and let the chocolate cool slightly. Dip a balloon into the chocolate so it covers the bottom and reaches 1 1/2 to 2 inches up the sides. Immediately place the balloon chocolate-side down onto one of the parchment circles. Repeat with the remaining balloons and chocolate. Let cool completely to set up, at least 1 hour. Pop the balloons with a pin and gently peel away any balloon pieces that adhere to the chocolate.
• Fill the chocolate bowls with the Coconut Easter Grass and decorate with Easter egg candies.
• Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available.
• Put the coconut in a shallow bowl. While tossing with a large spoon, add the green and yellow food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer.
• Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, 10 to 15 minutes. The coconut grass can be kept in an airtight container at room temperature for up to 3 days.
• Note: Food coloring can be messy and stain your skin. To prevent this, wear latex gloves. You can also tint the coconut in a large resealable plastic bag, shaking it to color the coconut evenly.

MAGIC CHOCOLATE BALL RECIPE BY TASTY

Steps:

• Melt the milk chocolate in the microwave in 20-second intervals, stirring until smooth.
• Open the fillable ornament and coat the inside with a lightly oiled paper towel. Pour the melted chocolate into one of the halves. Close the ornament, rotating the ball so that the chocolate evenly coats the entire surface. Continue slowly rotating for 5 minutes. You may have to shake it a bit to get the chocolate to fill any holes. Place the ball in the freezer, then flip it after 2 minutes. Continue to flip it every few minutes, 2-3 more times. The chocolate should be set by then. Freeze for 30 minutes.
• Remove the ball from the freezer. Carefully open the ornament and remove the ball. Work quickly and avoid touching the ball for too long with your warm hands. If you want to be extra careful, immediately after unmolding, place the ball back in the freezer for a few minutes.
• Dip or run a flat-bottomed bowl in boiling water, then dry the entire bowl. Invert the bowl onto a flat surface, then place one side of the frozen chocolate ball on the hot bowl.
• Twist back and forth with a gentle motion, making sure that you're not applying too much pressure to the ball, as it is very fragile. Use a paper towel to help insulate the ball from your warm fingers. You may have to reheat and wipe off the bowl a few times as it will cool down a bit. Place the ball back in the freezer.
• On a large plate, stack the brownies on top of each other, then surround them with berries. Place a scoop of ice cream on top of the brownies, then slowly place the chocolate ball on top. To cover up any holes or imperfections along the seam where the ball touches the plate, surround the base of the ball with more berries.
• Microwave the dark chocolate with the heavy cream in 20-second intervals until smooth and glossy.
• Pour the chocolate sauce over the ball in a circular motion.
• Enjoy!

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.

CHOCOLATE BOMBS

Steps:

• In a large bowl, cream together the margarine and sugar until smooth. Stir in the oats, cocoa and vanilla until well blended then stir in the coffee. Roll the dough into balls slightly smaller than a ping pong ball. Pour the pearl sugar into a saucer and roll the balls in the sugar. Refrigerate cookies for 1 hour before serving.

CHOCOLATE BOW

Steps:

• Cut three 6-in. squares from freezer paper. Cut each square into six 1-in. strips. Set aside four strips. Place remaining strips shiny side up on a waxed paper-lined work surface., In a microwave, melt 1 cup vanilla chips and shortening; stir until smooth. Working quickly with a few strips at a time, spread chocolate beyond three sides of the strips onto the waxed paper, leaving 1/2 in. at one short end., Immediately peel each strip from work surface; place on clean waxed paper. Let strips dry just until barely set but still pliable, about 1 minute. (If chocolate strips become to stiff, warm in the microwave for a few seconds.), With paper side out, press ends of chocolate strips together. Stand strips on edges on a waxed paper-lined baking sheet. Chill until set, about 10 minutes. Carefully remove freezer paper., For ribbons, coat four reserved strips with chocolate; peel strips from work surface. On an inverted 9-in. x 1-1/2-in. round baking pan, place strips, chocolate side down at 90-degree angles to each other and drape 1-1/4 in. over side of pan. (If necessary, use a drop of chocolate under the bottom edge to hold in place. With a toothpick, press the strip onto the dab of chocolate.) Chill until set; remove freezer paper., Melt remaining chips in the microwave. Fill a plastic bag with melted chocolate; cut a small hole in the corner. Place marshmallow half, cut side down, in the center of a piece of waxed paper. Secure six chocolate loops around edge of marshmallow with melted chocolate; press ends down. Layer five more loops on top with ends touching. Secure with chocolate. Coat top of marshmallow with remaining chocolate; place remaining loops in center, pressing down. Let dry for 1 hour or overnight. Carefully peel waxed paper from bow. Place ribbons and bow on top of cake.

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.

CHOCOLATE BOWLS

Steps:

• It is very important to have a chocolate thermometer -- something that goes below 100 degrees!
• Blow up balloons to desired size, make a knot in the top, and set aside.
• Place 2/3 of the chocolate in the top of a double boiler.
• Do not boil the water, or even have it on simmer, just keep it hot.
• Stir the chocolate every few minutes.
• The chocolate temperature needs to rise above 105 degrees, but keep in mind, it may burn at 200.
• When the chocolate has melted, remove from heat.
• Stir in remaining chocolate.
• Stir again, and when all has melted, return top of double boiler to bottom.
• Regulate heat to maintain a chocolate temperature of 88-90 degrees.
• 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.
• Dip the balloons, one at a time in the chocolate, covering as much as you want the bowl to be.
• Place each on the individual discs.
• When they are cool and hardened, make a tiny hole below the knot to SLOWLY release the air.
• 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.
• Any repairs, can be made with more warm, tempered chocolate.
• 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).

CHOCOLATE BALLOON BOWLS

Steps:

• Add the chocolate and coconut oil to a glass bowl and place over a pot with simmering water until melted. Whisk the mixture together, take the bowl off the heat and let cool to room temperature.
• Meanwhile, blow up the water balloons. Place a sheet of parchment paper on a baking sheet and spread out the wafers on the parchment.
• Dip one end of each balloon into the cooled chocolate mixture and place each balloon chocolate-side down on top of a wafer, waiting a second before releasing to set. Allow to set completely, refrigerating if desired to speed up the process.
• Pop the balloons and fill with your favorite candy or snack.

CHOCOLATE BOWLS RECIPE

Steps:

• Start by melting the chocolate candy coating or tempering chocolate . You don't want to use untempered chocolate, because it will get soft at room temperature and your bowls might not hold their shape nicely.
• Set the melted coating or tempered chocolate aside to cool so that it is no longer warm to the touch.
• While the chocolate is cooling, blow up a small bag of balloons to the size you want your bowls to be and tie them off. There's a chance some balloons might pop or bowls might break, so make a few extra just in case. Cover a baking sheet with waxed paper or foil.
• Hold the balloon by the knot on top and slowly dip the bottom of a balloon in the room temperature chocolate. Move gently to acclimatize the balloon to the temperature. Dip it until the chocolate is the depth you want your bowls to be.
• Gently remove the balloon from the chocolate, and set it carefully on the prepared baking sheet. Repeat until you've dipped all of your balloons, plus your extras.
• Let the balloons sit at room temperature until the chocolate or coating is entirely set. Once the coating is set, refrigerate the tray briefly to make the chocolate hard-this will make it easier to remove the balloons.
• To get the balloons out, first press around the sides gently, breaking the seal between the balloon and the chocolate. Then hold a balloon below the knot and gently cut a slit above your fingertips, so that you can control the flow of air as it escapes. Slowly release the air from the balloon, and as you do, the balloon will pull away from the sides of the bowl. If it pops, peel off a portion of it still stuck to the balloon and continue gently pulling it away. If you have difficulty, let it sit and come back to it later-the balloon will often start peeling away on its own after it sits.
• Once all your chocolate bowls have had the balloons removed, fill them with ice cream, mousse, whipped cream, cold dessert soup, or candies. Store chocolate bowls between layers of waxed paper at cool room temperature.

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.