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Full Online Book HomeLearning KitchenCandy - Chocolate Cups
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Candy - Chocolate Cups Post by :Bill_Cook Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1099

Click below to download : Candy - Chocolate Cups (Format : PDF)

Candy - Chocolate Cups

8 small balloons
10 ounces finely chopped dark chocolate, divided


Blow up 8 small balloons (about 4 to 5 inches in diameter when fully inflated).
Line a baking sheet with parchment paper. Set aside. Place 5 ounces finely chopped dark chocolate in a heatproof bowl set over a pan of simmering water; stir until completely melted. Remove from heat and stir in another 5 ounces finely chopped dark chocolate until thoroughly smooth. Spoon 1/2 teaspoon melted chocolate onto prepared pan to form a small disk. Dip balloon into bowl of chocolate, coating about a third of the balloon. Place the dipped end of the balloon on the chocolate disk. Repeat with remaining chocolate and balloons. Transfer pan to refrigerator to set, about 30 minutes. To release air from the balloon, 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 the refrigerator until ready to serve.

Martha recommends filling each of the bowls with two scoops of chocolate gelato and topping with fresh red raspberries.
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