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  • Welcome to How to Cook That .net. I'm Ann Reardon.

  • Today we're looking at how to make 4 different chocolate bowls using balloons as a mould.

  • We'll also have 2 other videos looking at how to make them with ice and with a container

  • as a mould. You can click on the channel link above where it says howtocookthat.net to go

  • to those.

  • So to get started we'll lookat how to make a dripped balloon bowl. You need to take your

  • balloon, wash it and dry it, and then give it a light spray in cooking oil and then rub

  • it in. And then for this chocolate bowl, I'm going to use chocolate melts. You can use

  • block chocolate. If youre gonna do that, you need to temper your chocolate. There's a video

  • on how to temper chocolate. If you want to see the other videos on this channel, just

  • look in the top corner, click on the howtocookthat.net button and it'll take you to the other videos.

  • Then you're gonna need a small bowl. That's small enough to put the base of the balloon

  • in, so that the balloon will stand upright in the fridge, because we're going to put

  • chocolate over the top. Now we need to melt our chocolate. As I said, I'm going to use

  • chocolate melts. So I'm going to melt those in the microwave. 30 seconds, stir, 20 seconds,

  • stir, 10 seconds, stir, and repeat the 10 seconds, stir, until they are completely melted.

  • You have to keep stirring or they'll burn. And they need to be in a bowl that doesn't

  • get hot.

  • Once your chocolate is completely melted, take a small amount on a spoon, and just feel

  • it on your finger, and make sure it doesn't feel hotter that your finger. If you put it

  • on the balloon too hot, the balloon might pop and that will make a mess in your kitchen.

  • Take your melted chocolate and put it in a star shape or a cross shape across the top

  • of the balloon so that it can start to drip down the sides. Depending on how runny your

  • chocolate is, you might need to give the balloon a bit of a shake to get it to go down the

  • sides, or if it's very runny, it will drip down by itself. If they're not going in one

  • direction, just tilt it in one direction and shake it slightly. Allow that to set in the

  • fridge, and then get your white chocolate that has been melted and repeat the same thing.

  • Put it across in a star pattern, and then again give it a shake to get it smooth. If

  • any of the drips go down too long, just whipe it off to the length you want it to be, and

  • give it a little shake to smooth it. If you want more of a marbled effect, you can put

  • both chocolate colours on together without waiting for it to set in between. Once your

  • bowl is finished, put a small amount of melted chocolate on some baking paper, and then place

  • the balloon upside down onto that chocolate. And that forms then your base that going to

  • hold it upright. Just in that very rubbery bit at the top of the balloon, just stretch

  • that bit out, and get some scissors and make a very small hole in that piece. You don't

  • want the balloon to pop, you want it to go down slowly. And as you stretch that little

  • hole, it starts to go down a bit. Then you need to go under each one of the drips and

  • loosen them away. Any drips that are too long, too skinny or too thin, they will snap. So

  • don't worry if you lose some of them. Just try and loosen as many away from the balloon

  • as you can. Once they're sufficently loose, you can let the balloon down a bit faster.

  • You can see here that you lose a few of them that snap off, particularly the ones that

  • are, as I said, that are very skinny or are too thin, they're going to break off. If there's

  • one that you particularly wanted on the bowl, you can just melt the end of the chocolate,

  • so have a look at your bowl, see if it looks uneven, then melt the end of the chocolate

  • and just hold it in place until it sets back onto the bowl. And there you have your dripped

  • chocolate bowl.

  • Next I'll show you how to make a piped bowl also using a balloon. For this one I've made

  • the balloon quite a bit smaller. And then you just want to make circles overlapping

  • each other, going around the balloon, this makes quite a strong shape, because you don't

  • have the drips that are just up the top on their own. And then smaller circles going

  • around underneath that, so it gives strength to the design. Once that's ready, just place

  • it on some aluminium foil or baking paper in the fridge to set. And once it's set again,

  • make a small slit so the balloon can go down slowly, and just loosen it away from the chocolate.

  • And there you have a nice little chocolate nest looking bowl. And you can fill that with

  • your dessert and serve it like that.

  • This is a decorated bowl that's be made using a balloon also. For this one you need to completely

  • cover your balloon, apart from the top section with chocolate. If you have a large amount

  • of chocolate, you could just dip it in, if not then just use a spoon to cover the balloon

  • over. Then what you're going to do is give the balloon a bit of a shake or a bit of a

  • jiggle to smooth it over. You don't want to do it too much or it will get too thin around

  • the top, but just give it a shake so that it smooths out all those bumps and lumps.

  • Place in on your baking paper. I'm going to put it on a bit of an angle rather than straight,

  • you can do it straight if you would prefer. And then just hold it there til it sets a

  • little bit, and pop it in the fridge. Then do the same as before, slowly let the balloon

  • down, and then you're going to need to reach in and pull the balloon out of the inside

  • of your bowl. To make the edges look a bit more pretty around the top of the balloon,

  • we're going to take a hair dryer and put it on a hot setting, and just gently blowing

  • to the side, and it will just melt the little top section edge there and make it fold inward.

  • If you blow too much, you're going to melt the entire thing.

  • Next we're going to take a piping bag with a different colour chocolate, so we're using

  • the white chocolate here, and just start piping a filigree design. You can pipe any design

  • you like. Just practice drawing the pen on paper first until you get something that you're

  • happy with and confident that you can do, and then just do that onto your chocolate

  • bowl to create a decorated effect. And once you've finished place that in the fridge to

  • set and then you have quite a pretty looking bowl.

  • The fourth one I'm gonna show you is a multi coloured bowl. Very similar to the dripped

  • one, but we're gonna colour some of the chocolate using chocolate colouring, which is an oil

  • based colouring, so it doesn't make the chocolate seize. To do the design that I have shown

  • in the picture, make a target shape on your balloon with one colour chocolate and then

  • generously pour the other choloured chocolate over the top. Then using the back of a smooth

  • knife or a spoon, something that's not going to spike the balloon, just run it down the

  • side of the balloon. This helps the two colours to run and give that sort of spider web patterned

  • effect. Then if you've got any little gaps or holes, you can put a little bit more chocolate

  • over to cover those, and then we're going to do, just like we did before on the other

  • ones, give it a bit of a shake to smooth it over. And see here if you just give it a bit

  • of a jiggle around, a bit of a shake, it smooths right out. You don't want to do it too much.

  • Then have a look around your balloon, and if there's any edges where you think it needs

  • another drip of chocolate, just using your spoon, just give a small amount on the side,

  • and then again give it another little shake to smooth that off and pop it in the fridge

  • to set.

  • Then using the same method, make a small hole in the top of your balloon and let the air

  • out slowly. And loosen each of those drips from the side of your balloon before you let

  • the balloon down. Use the knife to push it further away. Again you're probably going

  • to lose any really thin ones, they're likely to snap off, so you can try when you're designing

  • it, to not allow them to get too thin or make them a bit thicker, or you can just be content

  • that a few are going to break off and it'll still look ok. And then pull the rest of your

  • balloon out of the inside, and you end up with this beautiful effect having the two

  • colours on the inside. To make the bowl stand up, just put a small amount on some paper

  • or some aluminium foil and put it on the top, and allow it to set.

  • For more intricate designs, click on the links shown and you can find out two other ways

  • of making chocolate bowls. Thank you to everyone who has subscribed and left comments and clicked

  • like. Really appreciate it.

Welcome to How to Cook That .net. I'm Ann Reardon.

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B1 balloon chocolate bowl fridge melt melted

How to make a CHOCOLATE BOWL using a balloon How To Cook That by Ann Reardon

  • 159 10
    cathy~ posted on 2015/03/13
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