Sunday, May 14, 2017

Chocolate Bowls Update

If you, like me, find it encouraging to read about other people foibles, to know that other people are fuck-ups just like you are but they muddle through (so you can, too!) you should read the first entry on my chocolate balloon bowls. That one is all about the fuck ups. This is the got-it-figured-out part!

So, the quick-&-dirty is:
  • Use good balloons! Like, go to the Party Store and pay $5 for a bag of SHINY (but not mylar! use latex) balloons. Get the 5" ones. 
  • Use good chocolate, and melt only half of it. Then add the unmelted part & stir until it's all melted. This will cool the melt so it won't pop the balloons. 
  • Put a little blob of chocolate on wax paper to be the "stand" for the balloons to sit on. Forget the pizzelle cookies, they didn't work out. 
  • Rinse the balloons (obvs), dry them, and then spray the very bottoms only with cooking spray. I did one without this, and it worked but it was alot dicier. 
  • Plan to dip a second time, after the chocolate has cooled  completely, for thickness. Do not try to get them as thick as you need with one dip! (BANGSPLAT. Guaranteed.)

  • Here's the balloon removal process, the part that gets skipped in all the videos:

    • Put a piece of tape where you are going to piecer the balloon with a pin, to prevent popping. 
    Balloon shrinks as air escapes. You may have to gently pry balloon away from chocolate.
    Lightly squeeze and tug on the balloon to release it from the bottom of the bowl.

    That's it! That's all. Well: they need to be filled, in this case with frozen yogurt & fresh raspberries, and whipped cream. I learned something new and I got to eat lots of chocolate mistakes, so I'm happy.

    Update to the update: Here's what they looked like full. I assembled slices of raspberry frozen yogurt, whipped cream, nuts, and fresh berries. Putting the shapes, textures, and colors together is the best part, right after eating it. :)

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