Chocolate balloon bowl

By Katie Ardington
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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:

  1. In a double boiler, heat 2/3 of the chocolate to 113 F (45 C).
  2. Remove from heat and stir in remaining chocolate.
  3. Cool chocolate to 81 F (27 C).
  4. Return the chocolate to the double boiler and heat to 90 F (32 C).

For the balloons:

  1. In a bowl dip the six balloons one at a time into the tempered chocolate.
  2. Set the dipped balloons upright on a baking sheet topped with parchment paper.
  3. Refrigerate for four hours.
  4. Pop balloon and remove from chocolate bowl.

CHOCOLATE BARK

  1. Pour tempered chocolate onto a small baking sheet lined with parchment paper.
  2. Sprinkle nuts, salt and raisins all over and gently press into the chocolate.
  3. Allow bark to cool at room temperature until fully hardened and break to serve.

CHOCOLATE SOIL

  1. Over medium heat, heat sugar and water to 275 F (135 C). Do not stir or sugar will crystalize.
  2. 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.   
  3. Transfer to a sheet pan to cool.

CHOCOLATE SWIRL GARNISH

  1. Pour tempered chocolate into a piping bag with a small tip or a parchment paper cone.
  2. Squeeze chocolate into swirls onto a parchment lined baking sheet.
  3. Cool at room temperature until chocolate has hardened.

TO SERVE

  1. Place chocolate bark and soil inside the chocolate balloon bowl and garnish with chocolate swirl. 

 

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