Sometimes the holidays call for a bit of fancy, and making your own chocolate bowls should be on the list. Pictured above is a lovely chocolate bowl filled with the richest of chocolate ice creams and topped with sliced strawberries and a chocolate truffle.
So how do you make a chocolate bowl? It’s not as difficult as you may think, but it does take a few tricks.
- Line a baking pan with parchment or waxed paper.
- To create your bowl you’ll need to inflate your latex balloons to the desired size. But here’s my biggest hint. Don’t use water balloons. Though they may be the size you need, they don’t have the thickness to withstand the heat. I tried and tried, but the balloons would pop against the heat of the melted chocolate and spray the hot chocolate all over me.
- Once your balloons are ready, prepare the chocolate. You can use any chocolate you desire, but semisweet morsels work quite well.
- To temper your chocolate, fill the base pan of a double boiler with approximately one inch of water. Place chips or chocolate pieces in the top bowl of the double boiler. Simmer until the chocolate begins to melt and stir until a glossy consistency is achieved.
- If you don’t have a double boiler – no worries. Simply choose a glass/Pyrex bowl larger than your saucepan. Set the bowl inside the saucepan, but make sure it is sized appropriately so it doesn’t sit too low. Direct contact with the boiling water should be avoided.
- Remove melted chocolate from the heat and allow to cool slightly.
- Taking a balloon by the knot, insert it into the melted chocolate, using a gentle rolling motion to create even coverage.
- Freeform edges can be beautiful. Don’t worry about perfection!
- When you have created your bowls, arrange the balloons on your lined baking sheet. Make sure your placement is even because the bottom will flatten naturally.
- Always make more than you will need. Some balloons may pop before the bowls harden.
- Allow chocolate to harden. You can speed the process by placing the baking tray in the refrigerator.
- Once the chocolate is firm, pop each balloon and discard the remains.
Fill your beautiful chocolate bowls with your favorite ice cream, mousse, cake cubes or fresh fruit. Grab a spoon and enjoy!
For more tips like these, enjoy my book Food Presentation: Tips and Techniques.