EDIBLE CHOCOLATE BOWL
Steps:
- Put the chocolate in a microwave-safe bowl and microwave for 30 seconds, stirring occasionally. Continue heating the chocolate for 10 seconds at a time until completely melted; be careful not to burn the chocolate. Stir until smooth. Let it cool slightly; the heat can pop the balloons.
- Blow up 2 latex balloons to 4 to 6 inches in diameter and tie. Carefully dip each balloon in the chocolate. Rotate and slightly tilt each balloon, allowing the chocolate to go up the sides. Use a spatula or the back of a spoon to spread the chocolate up the sides.
- Cool the balloons in the refrigerator tie-side down in a glass bowl or muffin tin for 5 minutes to set. Carefully snip the ties off with scissors to remove the balloons. The balloons should separate from the chocolate. If the balloons are still stuck to the chocolate, carefully peel off.
- If you'd like the bowls to sit flat for serving, add a dollop of melted chocolate, about 1/2 tablespoon, to the center of the bottom of the bowls and place on a piece of parchment paper. Let set in the refrigerator for a few minutes.
CHOCOLATE BOWLS RECIPE
Chocolate bowls make any dessert extra-special! Learn how to make chocolate bowls, then fill them with whipped cream, mousse, or candy.
Provided by Elizabeth LaBau
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 2
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.
Nutrition Facts : Calories 136 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 5 g, Sodium 3 mg, Sugar 15 g, Fat 9 g, ServingSize 10-12 bowls (10-12 servings), UnsaturatedFat 0 g
CHOCOLATE BALLOON BOWLS
These edible bowls will turn your dinner party dessert into something really impressive - fill with ice cream or your favourite pud
Provided by Cassie Best
Categories Dessert, Dinner
Time 20m
Yield Makes 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 191 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein
CHOCOLATE BOWLS
I learn the best lessons when I make mistakes. I tried several recipes, and just made a mess. Well, I didn't just make a mess... I made a mess, but also managed to make edible chocolate bowls that were the hit of our Menu #18393. Definitely this is a fun deal. If this is your first time, allow yourself more than two days, so you can make mistakes and enjoy the process. This recipe is the result of two recipes here on Zaar... Recipe #210935 and Recipe #161209, reading about tempering chocolate online, and my dear friend Giancarlo. Giancarlo is a chef of fine European pastries. I called him and told him what I was going to do, and asked him if he had any pointers, and oh yes, could I buy some of his chocolate... If you should chose to use it... please check back for updates, as I know I will change this recipe as my knowledge and skills increase.
Provided by Sweetiebarbara
Categories Candy
Time P2DT30m
Yield 24 single serving bowls, 24 serving(s)
Number Of Ingredients 3
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).
Nutrition Facts : Calories 135.9, Fat 8.5, SaturatedFat 5, Sodium 3.1, Carbohydrate 17.9, Fiber 1.7, Sugar 15.5, Protein 1.2
EDIBLE CHOCOLATE SPRINKLE BOWLS
Make and share this Edible Chocolate Sprinkle Bowls recipe from Food.com.
Provided by A Joyful Riot
Categories Dessert
Time 10m
Yield 4 bowls
Number Of Ingredients 4
Steps:
- ADDITIONAL MATERIALS: 2 small bowls, sharp pin.
- Blow up small balloons, about 6 inches in diameter.
- Prepare a baking sheet with a layer of parchment paper on it for the bowls to freeze on.
- Melt chocolate or candy in a microwavable bowl in 30-second increments, stirring after each until the chocolate is smooth.
- Hold each balloon by the knot and dip straight down into the bowl of chocolate, pushing it down until the chocolate has gone up the sides as far as you want it to.
- Lift the balloon straight up, allow the excess chocolate to drip off for a few seconds, without shaking.
- Immediately add sprinkles to the bowls by tossing them onto the chocolate.
- Set the balloons down onto parchment-lined sheet and freeze for about 2 minutes, depending on the kind of chocolate used.
- Once the chocolate has hardened, remove balloons from the freezer and use a pin to pop them.
- Peel the plastic away from the balloon, slowly if it's sticking.
- Fill with ice cream and desired toppings!
Nutrition Facts :
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