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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 2g||6%|
|Total Sugars 15g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chocolate Bowls make any dessert extra-special! These beautiful glossy bowls are entirely edible, so you can fill them with all of your favorite things, and then once you’re done eating what’s inside, eat the container, too!
You can fill your chocolate bowls with whipped cream, mousse, ice cream, or even candy, as in this recipe for Pot of Gold candies. Be sure to check out the photo tutorial with step-by-step pictures showing how to make chocolate bowls!
You’ll need small “water bomb” balloons or the smallest balloons you can find to get started.
1 bag chocolate candy coating or tempered chocolate
Start by melting the chocolate candy coating or tempering chocolate. You don’t want to use untempered chocolate, because it will get soft at room temperature and your bowls might not hold their shape nicely.
Set the melted coating or tempered chocolate aside to cool so that it is no longer warm to the touch.
While the chocolate is cooling, blow up a small bag of balloons to the size you want your bowls to be and tie them off. There’s a chance some balloons might pop or bowls might break, so make a few extra just in case. Cover a baking sheet with waxed paper or foil.
Hold the balloon by the knot on top and slowly dip the bottom of a balloon in the room temperature chocolate. Move gently to acclimatize the balloon to the temperature. Dip it until the chocolate is the depth you want your bowls to be.
Gently remove the balloon from the chocolate, and set it carefully on the prepared baking sheet. Repeat until you’ve dipped all of your balloons, plus your extras.
Let the balloons sit at room temperature until the chocolate or coating is entirely set. Once the coating is set, refrigerate the tray briefly to make the chocolate hard—this will make it easier to remove the balloons.
To get the balloons out, first press around the sides gently, breaking the seal between the balloon and the chocolate. Then hold a balloon below the knot and gently cut a slit above your fingertips, so that you can control the flow of air as it escapes. Slowly release the air from the balloon, and as you do, the balloon will pull away from the sides of the bowl. If it pops, peel off a portion of it still stuck to the balloon and continue gently pulling it away. If you have difficulty, let it sit and come back to it later—the balloon will often start peeling away on its own after it sits.
Once all your chocolate bowls have had the balloons removed, fill them with ice cream, mousse, whipped cream, cold dessert soup, or candies. Store chocolate bowls between layers of waxed paper at cool room temperature.
Video about How To Make A Chocolate Sphere With A Balloon
Chocolate Ball / Sphere Balloon Cake Tutorial
Hi and welcome back to my kitchen. For this weeks cake decorating tutorial I’m going to be showing you how to make these fun chocolate / candy balls that look like balloons on the top of your cake. In the tutorial I create 3 styles, colours, shimmery gold and pretty polka dot balls.
➡Plus Happy Sprinkles have kindly given me a 10% off voucher code for you all to use when making purchases from their website https://www.happysprinkles.de or https://www.thecakedecoratingcompany.co.uk Just enter the code HAPPYLYNZ10 at the checkout!
(This code can not be combined with any other discounts)
I really hope you enjoy the tutorial whether you recreate the balloon garland or just make some chocolate balls to add to your own cakes. Thank you so much for watching and don’t forget to subscribe for more cake decorating tutorials!
★ OTHER TUTORIAL YOU MAY LIKE:
Geometric Cake Hearts: https://youtu.be/1l9tpIvr9Rc
Vanilla Cake Recipe: https://youtu.be/j5Axsg_8X3E
Vanilla Buttercream recipe: https://youtu.be/dPV815p1eAE
How to cover a cake in fondant: https://youtu.be/gWWqBMRHEjM
♥ Read more about this cake over on my blog: https://www.cakesbylynz.co.uk/index.php/2020/09/chocolate-balls-balloon-spheres-cake-tutorial/
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➡Tools I have used in todays video:
Semi Sphere Moulds (set of 3): https://amzn.to/2RUFBxT or https://amzn.to/3pJVqWP (similar)
PME candy melts: https://amzn.to/2QcvTpF
Fun Cakes deco melts: https://amzn.to/3gjj9be
Choctastique Spray Ice: https://tidd.ly/3f9rwIS
Offset spatula (small): https://amzn.to/2yD7btn
Colour Mill Rose: https://tidd.ly/2V2T8sj
Colour Mill Raspberry: https://tidd.ly/2V2T8sj
Colour Mill Black: https://tidd.ly/2V2T8sj
Happy Sprinkles Choco Crunch XXL: https://bit.ly/3kJGLIM
Happy Sprinkles Choco Crunch M: https://bit.ly/2S1tfnm
SweetStamp Brushes: https://bit.ly/2YhZH8I (plus don’t forget you can still get 10% off all Sweet Stamp products on their website sweetstamp.online by entering ‘CAKESBYLYNZ’ at the checkout)
Plus find a full list of all my favourite tools and baking equipment here: https://www.amazon.co.uk/shop/cakesbylynz
~ Please note that the links above are affiliate links. Buying from these links supports this channel but at no extra cost to you x ~ (Some of the products used were gifted to me)
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