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Chocolate balloon bowl
Ingredients
CHOCOLATE BALLOON BOWL
- 8 ounces (227 g) 70% dark chocolate, shaved
- 6 balloons
CHOCOLATE BARK
- 10 ounces (283 g) 70% dark chocolate
- 3/4 cup (180 ml) pistachios
- 1/4 cup (60 ml) raisins
- 1 teaspoon (5 ml) flake salt
CHOCOLATE SOIL
- 2 1/2 ounces (70 g) semi-sweet chocolate, chopped
- 5 1/2 ounces (160 g) sugar
- 2 tablespoons (30 ml) water
CHOCOLATE SWIRL GARNISH
- 6 ounces (170 g) 70% dark chocolate
Directions
CHOCOLATE BALLOON BOWL
To temper the chocolate:
- In a double boiler, heat 2/3 of the chocolate to 113 F (45 C).
- Remove from heat and stir in remaining chocolate.
- Cool chocolate to 81 F (27 C).
- Return the chocolate to the double boiler and heat to 90 F (32 C).
For the balloons:
- In a bowl dip the six balloons one at a time into the tempered chocolate.
- Set the dipped balloons upright on a baking sheet topped with parchment paper.
- Refrigerate for four hours.
- Pop balloon and remove from chocolate bowl.
CHOCOLATE BARK
- Pour tempered chocolate onto a small baking sheet lined with parchment paper.
- Sprinkle nuts, salt and raisins all over and gently press into the chocolate.
- Allow bark to cool at room temperature until fully hardened and break to serve.
CHOCOLATE SOIL
- Over medium heat, heat sugar and water to 275 F (135 C). Do not stir or sugar will crystalize.
- Once the sugar and water have come to temperature, remove from heat and rapidly whisk the chocolate into the sugar. Continue whisking until ‘soil’ texture is formed.
- Transfer to a sheet pan to cool.
CHOCOLATE SWIRL GARNISH
- Pour tempered chocolate into a piping bag with a small tip or a parchment paper cone.
- Squeeze chocolate into swirls onto a parchment lined baking sheet.
- Cool at room temperature until chocolate has hardened.
TO SERVE
- Place chocolate bark and soil inside the chocolate balloon bowl and garnish with chocolate swirl.
