Best Edible Chocolate Sprinkle Bowls Recipes

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CHOCOLATE BOWLS



Chocolate Bowls image

I learn the best lessons when I make mistakes. I tried several recipes, and just made a mess. Well, I didn't just make a mess... I made a mess, but also managed to make edible chocolate bowls that were the hit of our Menu #18393. Definitely this is a fun deal. If this is your first time, allow yourself more than two days, so you can make mistakes and enjoy the process. This recipe is the result of two recipes here on Zaar... Recipe #210935 and Recipe #161209, reading about tempering chocolate online, and my dear friend Giancarlo. Giancarlo is a chef of fine European pastries. I called him and told him what I was going to do, and asked him if he had any pointers, and oh yes, could I buy some of his chocolate... If you should chose to use it... please check back for updates, as I know I will change this recipe as my knowledge and skills increase.

Provided by Sweetiebarbara

Categories     Candy

Time P2DT30m

Yield 24 single serving bowls, 24 serving(s)

Number Of Ingredients 3

1 1/2 lbs dark chocolate chips (Dark chocolate... I use 60% or higher... "dipping chocolate" definitely did not work for me!)
24 balloons
baking sheets lined with parchment paper

Steps:

  • 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).

Nutrition Facts : Calories 135.9, Fat 8.5, SaturatedFat 5, Sodium 3.1, Carbohydrate 17.9, Fiber 1.7, Sugar 15.5, Protein 1.2

EDIBLE CHOCOLATE BOWL



Edible Chocolate Bowl image

Provided by Brandi Milloy

Categories     dessert

Time 20m

Yield 2 bowls

Number Of Ingredients 1

1 cup chopped white chocolate or melting candy wafers

Steps:

  • Put the chocolate in a microwave-safe bowl and microwave for 30 seconds, stirring occasionally. Continue heating the chocolate for 10 seconds at a time until completely melted; be careful not to burn the chocolate. Stir until smooth. Let it cool slightly; the heat can pop the balloons.
  • Blow up 2 latex balloons to 4 to 6 inches in diameter and tie. Carefully dip each balloon in the chocolate. Rotate and slightly tilt each balloon, allowing the chocolate to go up the sides. Use a spatula or the back of a spoon to spread the chocolate up the sides.
  • Cool the balloons in the refrigerator tie-side down in a glass bowl or muffin tin for 5 minutes to set. Carefully snip the ties off with scissors to remove the balloons. The balloons should separate from the chocolate. If the balloons are still stuck to the chocolate, carefully peel off.
  • If you'd like the bowls to sit flat for serving, add a dollop of melted chocolate, about 1/2 tablespoon, to the center of the bottom of the bowls and place on a piece of parchment paper. Let set in the refrigerator for a few minutes.

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