Chocolate Bowls

Recipe by Sweetiebarbara
READY IN: 48hrs 30mins


  • 1 12
    lbs dark chocolate chips (Dark chocolate... I use 60% or higher... "dipping chocolate" definitely did not work for me!)
  • 24
  • baking sheets lined with parchment paper


  • 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).