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

Step 2: Set Up Your Double Boiler to Melt the Chocolate

There are other ways to melt chocolate but this works pretty well. I just heard of using a heating pad and a metal bowl, but I can't personally recommend that, I've never tried it.

Step 3: Get Ready to Form

Once it is good and melted pour it into a bowl. I find a rounded one works best. Oh yeah, you might want to blow up the balloons somewhere in these steps.

Step 4: Pour the Foundation

Once it cools (See intro) pour a bowl then pour a base for each bowl on wax paper.

Step 5: WARNING!!!! DANGER OF CHOCOLATE EXPLOSION

Carefully, AND I CANT SAY THAT ENOUGH, AFTER THE CHOCOLATE COOLS dip a balloon into the chocolate to coat it.
Just as carefully set it on the base you poured earlier.