What could be better than a bowl made out of chocolate?
That’s what went through my mind when someone told me you can supposedly dip a balloon in chocolate, let it harden, pop the balloon, and be left with an amazing bowl of yum to fill with yum.
Sounded just like something we needed to test out. Because, chocolate. Here’s what we did:
1. Melt a big bowl of chocolate.
There are lots of different kinds of chocolate you can use; we chose chocolate almond bark because it’s what we had on hand. NOTE: After the chocolate is melted LET IT COOL A BIT. Chocolate that is melty hot will pop a balloon.
2. Blow up some balloons.
Keep them small—we did not, and holy man, did we end up with giant chocolate bowls! Those little balloons that are intended for water balloons would work perfect for this! After your balloons are blown up, spray the outside of the balloons with vegetable/olive oil. Slowly swirl the bottoms of the balloons around in your melty chocolate.
3. Put a bit of chocolate on a piece of wax paper…
…and then stick your balloon to it. The chocolate on the wax paper acts like glue to keep your balloon from wobbling around while the chocolate is hardening.
4. Wait for the chocolate to harden.
Since we used chocolate almond bark, it didn’t take long at all for it to solidify. Other chocolate takes longer and might require being stuck in the freezer to help the process along.
5. Pop the balloons and remove the chocolate bowls.
This is where things got tricky. Even with the balloons being oiled, they still stuck to the chocolate a bit.
Out of six attempts, three worked well. Peeling the balloon out of the chocolate was a bit of work, and in the process, three bowls crumbled. We did try one balloon without oil, and it didn’t seem to make any difference for us in the ease of release.
6. Fill your bowl with something yummy.
Ice cream would have been a great choice here but we went with whipped cream and sprinkles. A lovely yummy thing to look at, don’t you think?
Holy ginormous chocolate bowl, Batman. See what I mean?
Final thoughts? I have a feeling that a chocolate material other than chocolate flavored almond bark might have worked differently and been stronger. I would be willing to try this one again, using different chocolate…because, well…chocolate.