This is something I make on special occasions for my wife. My wife likes chocolate like representatives like their earmarks. Really this is fairly easy, there is only one thing (other than general cooking caution) that I must warn you about. That is, when you think the chocolate is cool enough to form let it cool more. This instructable uses a balloon to form the bowl, needless to say balloons do not like hot chocolate, at all. The first time I tried this, I rushed home to get everything done before my wife got home. I dipped the balloon in the chocolate to coat it and it instantaneously popped. That's when I found out chocolate loves to fly. I had chocolate over the counter, back splash, floor and my shirt. OK, so I changed my clothes waited a bit for it to cool and tried again. POP. At least this time it took a little longer the balloon was almost coated, so a lot more chocolate made the leap. To make a long story short (too late) cool to the touch but still semi liquid is better.

Step 1: You will need the following:

Semi Sweet Chocolate
Round Balloons
Double Boiler and Water
Wax Paper
Bowl, Cookie Sheet, Stove, Refrigerator, and such
<p>I did this a while back. When I lived in Morris.</p>
Would the bowl be too fragile or thin?
No, it holds up very nicely.<br>
can you give me an idea of a strabari puding or yougert i can put in it <br>&lt;3
Thanks for the great directions! I used this to make bowls for the chocolate moose we had for dessert this Thanksgiving. I even added white chocolate swirls to some of them. It was a big hit.
Thanksgiving is my favorite holiday. I have tried to carry on the mantle from my mom who cooked for days to be ready for it. I am glad to have been a little part of your celebration.
Instead of 'Popping' the balloon you can also pinch it where you tied it (the part that is not taught) and prick a small hole with a needle and slowly let the air out... I want to do this with white & brown chocolate and add some crystalized sugar.. make it all sparkly like diamonds!
You should make an instructable out of that. Call it, &quot;How to Make a Sample of Heaven&quot;. Your idea is the AWESOME!!!
HELL TO DA YEAH, now to found someway to combine this with a Tres Leche cake and im golden. or i can make the cake and this bowl separately, any suggestions anyone? i want to make this for my gf
The 1st choice.
This is really cool! Seems likeyou have a lot of fun making them. Do we have to clean the balloons? Or is there a way to reuse them? We want to be green too, right?
Thank you, Yes I washed the balloons. There is a way reuse them, you can untie the knot and let the air out. Hey, that would make this a green Instructable. Funny how many times we just need an extra step to be greener.
Or you could clamp them shut instead of knotting them
Dude, I laughed out loud when I read this. You captured perfectly what happened to me the first time I tried to make chocolate bowls from a Martha Stewart recipe.&nbsp;The recipe did not state to cool the chocolate. It was everywhere!&nbsp;Like an explosive. On the ceiling, into the dining room, and on the slider doors to go outside. I had never seen anything like it.&nbsp; I will try it again, your way, to make an Easter treat for my friends.&nbsp; Thanks for the laugh and reminder of a crazy day!
Now I know that that part was fun! But I bet it was Hell when you had to clean it up. 8l
That's primo, I'll be giving this a shot for my girlfriend birthday. <br /> <br /> Just a side thought though, what about putting some not-very-sticky tape around the balloon where the top of the bowl would be and before setting them, peel the tape off to give it a clean lip?<br />
That is SOOO cool! I cant wait to do this for my mom. . . .and myself! Very creative, and TOTALLY cool! A+ !
doesn't it taste like rubber?
Nope not at all.
i would love to take a bite out of that right about....NOW:-)
What if the chocolate slips off the balloon?
Not a problem if you let the chocolate cool enough before you dip it and promptly put it in the refrigerator after dipping.
That looks so cool !! I'm going to try that for my mothers birthday. She loves chocolate alot.
might be fun to use some white chocolate to make an interesting design on the balloon and hit it with cooling spray before doing the dip. That way you end up with a white chocolate design on the inside of the bowl.
Possibly you could drizzle white chocolate on the bowl right after it is dipped.
You could do the same thing to the base after it's poured. I really need to go get some balloons.
does the chocolate bowl taste like rubber balloon?
Not at all.
maybe you should fill the balloons with cold water.....
Setting down a water-filled balloon greatly distorts the nice bowl shape.
Nice idea though... :-)
That is beautiful! I'm so gonna do that for my wife! You just made every man's wife a happy one. Well, those that eat chocolate anyway...lol
That is just about all of them isn't it?
ABSOLUTELY FABULOUS!!!! hank you so much xxx
my boyfriends in culinary school and he's making dinner for me this weekend...thanks for giving me an idea to one up him with ;p I'm going to make strawberry sorbet to fill it with and slice up fresh ones to go ontop maybe garnish with some mint...should be really pretty and tastey...MWAHAHAHAHAAA..... <sup></sup><br/>
Yes, cooling is important if you don't want to clean chocolate from corner, floor,ceiling and one giggly girlfriend !
This is so coool and I loved the humor in it! I was thinking that if I used a long skinny balloon and blew it up part way, it would make an excellent 'boat' for banana splits! I'm gonna try this but I will be very sensitive to the temp of the chocolate. Thanks for great and funny Instructable -- I love this website!!!
Great idea, i thought of using a long balloon and making this in a champagne flute shape.
Oh, yes! And.. it'd perfect for those chocolate martini's they serve at some of the chain restaurants. Another great idea! I can see a lot of chocolate in my future....
Wow. that is really quite cool. ill have to try this
hahaha i attempted this a couple of years back and my wife still refers to it as "chocolate shrapnel" two years later we were still finding chocolate!!!
Dark chocolate is (supposedly) good for the heart. Maybe we should make a bunch of these and use them for edible cereal bowls! :)
just make sure you don't use a latex balloon if making it for someone allergic to latex! dont know if it would do anything.. but best be on the safe side
I study in pastry. There's another way to create some chocolate bowl that is a no-mess guaranty. -Once you got your chocolate melted, you just have to pour it into a stainless steel bowl (called a "cul-de-poule" in French). -You turn the bowl in all direction to get chocolate everywhere and you let the chocolate in excess flow away from the bowl. -When extra chocolate in the bowl have dropped out, you turn the bowl upside down and let the chocolate dry at room temperature (10 minutes) before applying another cover of chocolate in the bowl (if you want a stronger bowl). Its important that the border of the bowl always stay clean so chocolate wont fix there and block the chocolate when you will want to get it out of the bowl. -When you are done and you want to get the chocolate out of the bowl, just pass it in the refrigerator a few minutes (10 minutes maximum). Above that amount of time, your chocolate might catch the humidity in your refrigerator and will result in a less shiny chocolate. -Get the bowl out of the cold and turn it upside down on a table. It should drop down easily. If it doesn't drop, just "smash" the bowl gently on the table. And if all those doesn't work, pass the bowl in the freezer for a couple of minutes and try again. It might seems a bit complicated but at least you don't risk that a balloon full of choco. pops. By the way, nice Instructable
What do you mean when you say "you let the chocolate in excess flow away from the bowl"
You are only looking for a coating, not pooled liquid. After you have swirled the chocolate around and gotten the desired coating, pour out any excess chocolate. Let the first cool and set up and repeat the process until the chocolate is thick enough.
exactly what I wanted to write.
would this work with melted chocolate chips?

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