CHOCOLATE EASTER BOWLS
Provided by Food Network Kitchen
Time 1h25m
Yield 8
Number Of Ingredients 6
Steps:
- Cut out eight 8-inch circles of parchment paper. Line a baking sheet with the circles. Blow up 8 small balloons.
- Bring a few inches of water to a simmer in a medium saucepan. Place the chocolate in a heat-safe bowl over the simmering water and stir until the chocolate is melted. Remove the bowl from the heat and let the chocolate cool slightly. Dip a balloon into the chocolate so it covers the bottom and reaches 1 1/2 to 2 inches up the sides. Immediately place the balloon chocolate-side down onto one of the parchment circles. Repeat with the remaining balloons and chocolate. Let cool completely to set up, at least 1 hour. Pop the balloons with a pin and gently peel away any balloon pieces that adhere to the chocolate.
- Fill the chocolate bowls with the Coconut Easter Grass and decorate with Easter egg candies.
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available.
- Put the coconut in a shallow bowl. While tossing with a large spoon, add the green and yellow food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer.
- Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, 10 to 15 minutes. The coconut grass can be kept in an airtight container at room temperature for up to 3 days.
- Note: Food coloring can be messy and stain your skin. To prevent this, wear latex gloves. You can also tint the coconut in a large resealable plastic bag, shaking it to color the coconut evenly.
JACQUES TORRES'S CHOCOLATE BOWLS
Create decorative, edible dessert bowls by dipping a balloon in tempered chocolate. Jacques Torres prepared these on Episode 501 of "Martha Bakes."
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 1
Steps:
- Blow up a small clear balloon and tie to seal. Dip a side of the balloon into a large bowl of tempered chocolate, covering about halfway up the side of the balloon. Rotate balloon and repeat dip two more times, to create a petal like pattern. Shake off excess chocolate from the bottom. Place upright or at an angle (the direction will determine the shape of the finished bowl) on a rimmed baking sheet lined with parchment paper. Repeat process for additional bowls. Refrigerate until set, 3 to 6 minutes.
- To test whether the chocolate has set, squeeze the balloon. If the chocolate pulls away from the balloon, then it is set. To remove the bowl, pop the balloon with a quick poke of a knife. Discard balloon scraps. Fill bowl as desired. Bowls may be filled with chocolate mousse, ice cream, or whipped cream, and garnished with berries.
CHOCOLATE BOWLS
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
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
CHOCOLATE BOWLS
Use these edible bowls to serve our Chocolate Gelato.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8
Number Of Ingredients 1
Steps:
- Blow up 8 small balloons (about 4 to 5 inches in diameter when fully inflated). Set aside a baking sheet lined with parchment paper.
- Place half the chocolate in a heat-proof bowl set over a pan of simmering water; stir until completely melted. Remove from heat, and stir in remaining 5 ounces chocolate until thoroughly smooth.
- Spoon 1/2 teaspoon melted chocolate onto prepared pan to form a small disk. Dip balloon into bowl of melted chocolate, coating about a third of balloon. Place dipped end on chocolate disk. Repeat with remaining balloons and chocolate. Transfer pan to refrigerator to set, about 30 minutes.
- To release air from the balloons, pinch the balloon just under the knot, and cut a small hole in the surface between fingers and knot. Very gradually release air; if air is released too quickly, the bowls may break. Carefully peel the deflated balloons from the chocolate bowls, and patch any holes with the remaining chocolate. Return bowls to refrigerator until ready to serve.
EDIBLE CHOCOLATE BOWL
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.
CHOCOLATE BALLOON BOWLS
Steps:
- Add the chocolate and coconut oil to a glass bowl and place over a pot with simmering water until melted. Whisk the mixture together, take the bowl off the heat and let cool to room temperature.
- Meanwhile, blow up the water balloons. Place a sheet of parchment paper on a baking sheet and spread out the wafers on the parchment.
- Dip one end of each balloon into the cooled chocolate mixture and place each balloon chocolate-side down on top of a wafer, waiting a second before releasing to set. Allow to set completely, refrigerating if desired to speed up the process.
- Pop the balloons and fill with your favorite candy or snack.
CHOCOLATE BOWLS
Make and share this Chocolate Bowls recipe from Food.com.
Provided by AshleyBlack
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Melt chocolate in a small bowl.
- Pour small amount of melted chocolate onto wax paper to form a base.
- Blow up a balloon and dip in chocolate, coating heavily.
- Set chocolate-covered balloon on the chocolate base and place in fridge to harden.
- Once hardened, fill with desired dessert!
Nutrition Facts : Calories 235.4, Fat 13.1, SaturatedFat 8.1, Cholesterol 10.1, Sodium 34.8, Carbohydrate 26.1, Fiber 1.5, Sugar 22.7, Protein 3.4
CHOCOLATE BALLOON BOWLS
These edible bowls will turn your dinner party dessert into something really impressive - fill with ice cream or your favourite pud
Provided by Cassie Best
Categories Dessert, Dinner
Time 20m
Yield Makes 8
Number Of Ingredients 3
Steps:
- Break the chocolate into small pieces. Put in a bowl suspended over a pan of simmering water and leave to melt. Remove from the heat and leave to cool for 5 mins. Meanwhile, blow up your balloons - you want each bowl to be about 10cm wide, so try to pick small balloons and don't blow them up too much. Tie with a knot.
- Line a baking tray with parchment. Holding the knotted end of the balloon, dip it into the melted chocolate to create your bowl shape. Stand it on the tray and hold the balloon for a few secs until the chocolate pools around the base allowing you to let go of the balloon. Continue with the remaining balloons. Chill for at least 30 mins or until set.
- When the chocolate has set, pop the balloons and carefully peel them away from the bowls. Fill with your chosen dessert - ice cream is good because it keeps the bowls cold.
Nutrition Facts : Calories 191 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein
CHOCOLATE BALLOON BOWLS
Enlist the kids to help create these DIY dessert bowls. It's a fun project, and an ideal make-ahead treat for holiday dinners and birthday parties. -Sarah Farmer, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 bowls.
Number Of Ingredients 4
Steps:
- Clean balloons with a damp paper towel. Drop chocolate, 1 tablespoon at a time, 2-3 in. apart on a parchment-lined baking sheet to make 8 circles. Pour remaining bittersweet chocolate into a medium bowl., Drizzle 1 tablespoon white chocolate over bittersweet chocolate in bowl. Swirl with a toothpick or wooden skewer. Holding the tied end, dip 1 balloon halfway into bowl of melted chocolate, rolling back and forth to coat; allow excess to drip off. Repeat with remaining balloons, adding 1 tablespoon white chocolate and swirling before dipping each balloon., To secure balloons, lightly press each, dipped side down, onto a chocolate circle; wait a few seconds before releasing pressure. Refrigerate until set, 5-10 minutes. Gently pop balloons; discard. Fill bowl as desired, with mousse, ice cream, sorbet, fresh fruit or candy.
Nutrition Facts : Calories 592 calories, Fat 36g fat (23g saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 4g fiber), Protein 8g protein.
CHOCOLATE BOWLS
These are very simple to make. When releasing the air from the balloons, do it slowly so the bowls don't crack. They are delicious bowls to serve ice-cream, pudding or various other treats in.
Provided by Krsi Sue
Categories Dessert
Time 50m
Yield 1 bowl, 8 serving(s)
Number Of Ingredients 3
Steps:
- Blow up the balloons to about 4-5 inches around.
- Line a cookie sheet with parchment paper.
- Put 1/2 of the chocolate in a double boiler and heat until completely melted, stirring while melting.
- Remove from the heat & add the remaining chocolate & stir until it is all melted. Using a candy thermometer, ensure the temperature is right about 85 degrees. Any hotter will chance the risk of the balloon popping and possible burns to yourself.
- Spoon 1 tsp of the chocolate onto the parchment paper. This will make the base for the bowl.
- Dip a balloon into the bowl of melted chocolate to cover about 1/3 of the bottom of the balloon. If you want a tilted bowl, tip the balloon slightly to coat one side higher than the other.
- Place the balloon on the chocolate base.
- Continue with each balloon, creating a base and a bowl.
- Put the pan in the refrigerator for about 30 minutes.
- When cool, pinch the balloon just under the knot and cut a small hole to slowly release the air.
- Once the balloon is flat, carefully remove it from the chocolate bowl.
- If you need to patch small holes or cracks, spoon some leftover melted chocolate into the spot.
- Return the bowls to the refrigerator until you are ready to use them.
Nutrition Facts : Calories 177.5, Fat 18.5, SaturatedFat 11.5, Sodium 8.5, Carbohydrate 10.6, Fiber 5.9, Sugar 0.3, Protein 4.6
More about "chocolate bowls recipes"
HOW TO MAKE CHOCOLATE BOWLS WITH A BALLOON | TASTE OF …
From tasteofhome.com
Author Dana MeredithPublished Jan 18, 2018Estimated Reading Time 4 mins
- Clean the balloons. Using a damp paper towel, clean each balloon to remove any powder, residue or dust.
- Dollop the chocolate. Drop the melted bittersweet chocolate, 1 tablespoon at a time, 2–3 in. apart on a parchment paper-lined baking sheet. There should be eight circles.
- Drizzle. Drizzle 1 tablespoon of white chocolate over the bittersweet chocolate. Swirl the white chocolate slightly into the bittersweet chocolate with a toothpick or wooden skewer.
- Dip the balloons. Holding the tied end, dip 1 balloon halfway into the bowl of melted bittersweet chocolate, rocking it back and forth slightly to coat.
- Attach the balloons. To secure the balloons to the baking sheet, lightly press each balloon dipped side down on top of one of the chocolate dollops.
- Pop the balloons. Using a toothpick or wooden skewer, gently pierce each balloon. Peel each ballon out of its chocolate bowl.
- Fill the bowls. Fill the chocolate bowls with ice cream, fresh fruit, candy or any of your favorite sweet treats. Pro Tip: Almost any treat can be served in these bowls, just so long as its not hot.
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