One of the best ways to temper your chocolate is to chop it all, then melt about three-quarters of it in the microwave or in a double boiler. Stir the warm, melted chocolate then dump in the remaining chopped chocolate and continue to stir. This will keep the chocolate shiny as it hardens.
Ingredients
- 10 ounces chopped bittersweet chocolate
- 4 latex balloons
Method
- Line a baking sheet with nonstick aluminum foil.
- Put the chocolate in a wide, microwavable bowl (large enough to dip a balloon into) and microwave for 1 minute. Let rest for 30 seconds, stir, place back in the microwave for another minute and then stir again. It should be completely melted and smooth. If it isn’t, continue in the microwave in 30 second increments, stirring between.
- Inflate the balloons to about 5 inches in diameter and knot the ends. Dip the bottom of each of the balloons into the chocolate, turn it around and then dip again to create petals about 3 inches high. Set on the lined baking sheet. Some of the chocolate will accumulate at the bottom, forming a stable base. Refrigerate until the chocolate is set, about 1 hour. Any remaining chocolate can be cooled to harden for another use.
- Prick the balloon with a paring knife or unknot them to deflate them. Gently peel the balloons away from the hardened chocolate.
These chocolate goblets are fun to make and yield beautiful goblets to be filled with berries, mousse, pudding or other custard, ice cream or whipped cream.