Chocolate bowls filled with berries and cream, pudding, ice cream and candies
– partially air-filled balloons
– 12 oz. chocolate chips
A heavy saucepan should be used in melting chocolate over low heat.
Chocolate should be removed from heat and left at room temperature for between 5 and 7 minutes.
With the aluminum foil placed on a cookie sheet, the bottom half of each balloon should be dipped into chocolate,
with each moved to the aluminum foil. After the balloons are reset for 3 to 4 minutes, the procedure should be repeated again.
Balloons should be put inside the refrigerator for between 55 and 65 minutes, after which you will remove and carefully pop a balloon at a time,
carefully peeled away from the chocolate bowl’s inside. These are the images showing the different chocolate bowl forms.
Put the chocolate bowls in the refrigerator until you are ready to put ice cream or other desserts in them.
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