November 7, 2011

Chocolate Bowls (aka - Flippin' Disaster)

I was hosting a little Halloween gathering with a couple of friends, and I wanted to make a unique treat.  I saw these chocolate bowls on Bakerella's blog, and I immediately thought they would be perfect.  They turned out to be a flippin' disaster.  Allow me to explain...

To make the bowls, you are supposed to melt some chocolate candy coating and dip balloons in it.  Then the coating is just supposed to magically dry, and when you pop the balloons, the bowls should be gorgeous.  This is not what happened for me.

Instead:

1.  I discovered that blowing up small balloons (I thought 4-inch ones would work well) was incredibly difficult...I nearly passed out.

2.  The directions clearly stated to spray the balloons with a little non-stick cooking spray.  Oops, forgot that step the first time.  The balloons did not peel off of the chocolate.  The chocolate actually collapsed after I popped the balloons and I had to start over.

3.  The directions also said to let the chocolate candy coating cool slightly.  Big oops!  I was working too quickly and the heat from the chocolate made a balloon explode.  Consequently, chocolate flew ALL OVER my kitchen.  It was a disaster.  I just found another splatter of it tonight...more than a week after the incident.  Ugh.

Although the process of making the chocolate bowls did not go as smoothly as I had hoped it would, all was well in the end, and the bowls made for a very cute presentation.  Stay tuned for a scrumptious pudding recipe to serve in the edible bowls!


Chocolate Bowls

Ingredients/Equipment:
Chocolate candy coating
Small balloons
Non-stick cooking spray

Directions:
1.  Blow up a few small balloons.  Wash and dry balloons.
2.  Melt chocolate candy coating in the microwave.  Let cool slightly.
3.  Spray balloons lightly with non-stick spray.
4.  Spoon small amounts of chocolate onto parchment-paper lined baking sheets to create bases for the bowls.
5.  Dip balloons into chocolate and then set on top of the bases on the parchment paper.  Allow to cool and harden thoroughly.
6.  Once chocolate is cooled and hardened, carefully pop balloons and remove balloon shreds.

Source: Bakerella 

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