Step 1: Chocolate Bowls.
Chocolate chips (milk or semi-sweet)
Small or medium pot of water
Crisco or non-stick spray
Medium sized bowl
1.) Blow up water balloons and place them in a bowl to hold them. Don't blow them to large. Whatever size the bottom of your balloon is will be the size of your chocolate bowl.
2.) Rinse balloons under water to remove any residue or stray rubber (just in case there is any, you don't want it in your chocolate!)
3.) Melt or temper your chocolate using the instructions that came with them. It is best to use a double boiler.
To make a double boiler:
1.) Fill a small pot about halfway full with water.
2.) Place second metal bowl on top of first pot. (make sure water does not touch bottom of second bowl! This will burn the chocolate!)
3.) Put the water on low heat and allow to simmer not boil.
4.) Pour chocolate into top bowl and allow to melt, stirring occasionally and watching to make sure it doesn't burn.
Once chocolate is melted:
1.) Let chocolate cool (but not harden) for about five minutes so as to ensure that they will not pop the balloons.
2.) Spray balloons with crisco or other non-stick spray to allow for easier removal.
3.) Stick, dip, and roll the balloons about halfway up them in the chocolate. Don't be afraid of drips and such, they happen. (you can use a spatula to aid in the spreading)
4.) Line a tray with wax paper.
5.) Set balloons upright on wax paper tray and stick them in the refrigerator for ten to fifteen minutes so that they harden.
6.) When set, use a pair of scissors to carefully clip the sides of the balloons. They may not come out immediately, so just wait a minute until all of the air is out of the balloon and then gently use your fingers to pluck out the remaining rubber.
7.) You can clean up the edges of the bowls with a knife to make them more round.
Added tip: Don't manhandle the chocolate bowls to much as with time they melt in your hands.