Pin Reaper: Mal
Original Inspiration: http://www.pinterest.com/pin/94857135872699019/ via http://www.goodtoknow.co.uk/recipes/pictures/34229/how-to-make-a-chocolate-bowl/11
What I Did: The steps looked so easy. Drizzle chocolate on a balloon then deflate it and BAM chocolate bowl. Things did not go as planned…
My Result:
Next Time I Will: I think more layers of chocolate are needed for strength.
I’ve always wondered, if this is supposed to be eaten, wouldn’t it taste like balloon?
This one WILL work, but the chocolate has to be in temper. This is achieved by careful heating and cooling, or by using chocolate that is already in temper and not overheating it. it’s best to use couverture for this, as opposed to chips, which are not tempered and tend not to have enough cocoa butter to hold up well. The chocolate also have to be cool enough that it’s thick… which means this is a race against time when it’s cool enough to work, but still warm enough to pour.