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chocolate bowls



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  • Carbohydrates: 135.9
  • Fats: 13.0
  • Dietary Fiber: 61.0
  • Minerals: 0.0
  • Proteins: 2.0
  • Vitamins: 25.0
  • Water: 5.0


  1. It is very important to have a chocolate thermometer -- something that goes below 100 degrees !
  2. Blow up balloons to desired size
  3. Make a knot in the top
  4. And set aside
  5. Place 2 / 3 of the chocolate in the top of a double boiler
  6. Do not boil the water
  7. Or even have it on simmer
  8. Just keep it hot
  9. Stir the chocolate every few minutes
  10. The chocolate temperature needs to rise above 105 degrees
  11. But keep in mind
  12. It may burn at 200
  13. When the chocolate has melted
  14. Remove from heat
  15. Stir in remaining chocolate
  16. Stir again
  17. And when all has melted
  18. Return top of double boiler to bottom
  19. Regulate heat to maintain a chocolate temperature of 88-90 degrees
  20. Spoon 1 / 2 teaspoon or less of chocolate onto the parchment
  21. Making sure you allow space for each bowl
  22. This will form discs for the bowls to "land" on
  23. Dip the balloons
  24. One at a time in the chocolate
  25. Covering as much as you want the bowl to be
  26. Place each on the individual discs
  27. When they are cool and hardened
  28. Make a tiny hole below the knot to slowly release the air
  29. In my experience
  30. The balloon still sticks to the chocolate
  31. And i was not able to "peel it away"
  32. What i have done
  33. Is to make a tiny slit
  34. Just below the knot
  35. And pour a tiny amount of tepid water into the balloon
  36. The balloon suddenly
  37. But cleanly
  38. Releases
  39. Any repairs
  40. Can be made with more warm
  41. Tempered chocolate
  42. Set aside in a cool dry place until you are ready to use them
  43. They do not need to be refrigerated
  44. I put mine in the guest bedroom on the dresser
  45. Away from lizzie borden

Step 21

Total Time in Minute 2910

Ingredients Count 3

cooking chocolate bowls

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Dark chocolate chips


Parchment paper

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