Instructions

1. With a wet, clean towel, wipe off each balloon. This will remove any powder residue that may be on them.
2. Temper your chocolates to where they are a smooth, shiny consistency.
3. Line a pan with parchment paper.
4. Blow up your balloons to the size you want. I left mine more on the individual portion size. The balloon should not be see-through or you risk the chance of it popping.
5. Tie a knot in the top of each balloon.
6. Take a teaspoon of the chocolate and form a 1″ round circle on your parchment paper. This will help form the ‘base’.
7. Holding a balloon by the knot, dip it in a few inches. Work fast here as you don’t want the balloon to sit in the heat.
8. Pull the balloon up and slowly start to swirl it around. You want to build up the sides.
9. If you want petals you can put the balloon back in on an angle one ‘side’ at a time to form some petals. Again, work fast here.
10. When barely any drips remain, place the balloon down in the center of the chocolate disk on the pan.
11. Hold the balloon for 30 seconds or so just until the chocolate is set enough for the balloon to stand upright.
12. Repeat the above steps for the remaining balloons.
13. When the first one is dry, you can re-dip again if you want it thicker OR you can then drizzle white chocolate on it for a decorative lace effect.
14. Allow to cool completely (about 20 minutes or so). If you want you place them in the fridge to speed up the time.
15. Once the chocolate is completely set, take a pin and pop each balloon.
16. Working slowly, gently peel the popped balloon away leaving the chocolate shell intact. Don’t fret if you crack one. If it’s just cracked you can ‘glue’ the crack with chocolate. If it crumbles apart, just eat it!
17. Keep in the fridge until ready to fill with your favorite dessert!