Tuesday, 3 April 2007

Chocolate Bowls (egg-free, dairy-free gluten-free)

It is a complete no-brainer. You have some spare time, you have some balloons, you have dark chocolate. Why would you NOT make a chocolate bowl?

How soothing to play with melted chocolate for an hour or so.

A word of warning. Do ensure that the chocolate you smear on the balloon is of ambient temperature. If not, in an instant your kitchen will be covered.

It will look as though you have nicked the jugular of one of those cute chocolate bunnies that are everywhere at the moment.

Remember, ambient temperature.

Or spend an extra non-soothing hour scrubbing your ceiling.

Chocolate Bowls
For 2 chocolate bowls:
100g dark chocolate (at least 70% cocoa solids, gluten-free)
2 balloons (thick ones are good, it’s worth paying a bit more!)
Strawberries to fill

  • Melt the chocolate in a bain marie. (Put a small amount of water into a small saucepan. Place a large heatproof bowl on top. Heat the water until it boils. Put the chocolate into the bowl. The water shouldn't come into contact with the base of the bowl, but if it does, it's not the end of the world

  • Remove from the heat and allow to cool. It can almost be ‘set’ and still spreadable. Wait until then

  • Blow a little air into the balloon until you have achieved the kind of size you want your bowl to be. Knot the top of the balloon. This will prevent air escaping (sorry, I’m very tired, it makes me silly)

  • Line two baking trays with baking parchment

  • When the chocolate is very thick, use the back of a spoon to spread the chocolate around the base of the balloon. Try to keep it even, but it’s only going to get eaten, so don’t stress too much

  • When you have a good bowl-shape, dollop some extra chocolate on the base of the balloon and set it all down onto the baking tray. The extra dollop will spread out and harden to form the base to the bowl. Isn’t that clever?

  • Leave to harden.

  • When the chocolate has set, pinch the top of the balloon near the knot, use scissors to cut a small hole in the balloon, it should deflate gradually, releasing the chocolate bowl as it deflates. It may need some coaxing towards the end

  • Before serving, chill in the freezer. Remove and fill with strawberries. Try and get the bowl so cold that it condenses when you serve it - I have not yet acheived this
  • You may only serve this dessert with champagne. I think that is probably a law of physics or a rule of the universe

© Pig in the Kitchen 2007
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mutterings and meanderings said...

There's strawberries in that picture so it must be dietful.

Oh where, oh where has my motivation gone?

Brom said...

When our lot do melted chocolate, guess who always seems to end up cleaning the bowls!! Probably not, but it feels that way sometimes. Bloomin stuff gets everywhere.

Pig in the Kitchen said...

M&M, yep strawberries, they say diet to me. Don't worry about dieting...have you considered Paul McKenna's Easy Weight Loss CD??!!!! I found it worked a treat. Maybe I'm an oddball.

Brom...it's only a chore to clean them if you haven't done a thorough licking job first!

spymum said...

I don't even like chocolate but your post is so yummy sounding (and the photo so droolsome!) that I am tempted to start melting chocolate right now!