Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Red and white marbled edible chocolate bowl styled with raspberries and chocolate truffles.

How To Make An Edible Chocolate Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: About 2 hours 10 minutes
  • Yield: 1 edible chocolate bow 1x

Ingredients

  • White chocolate candy wafers, as needed
  • Red chocolate candy wafers, as needed
  • Black or another contrasting color of chocolate candy wafers, optional

Instructions

  1. Inflate a new balloon to the desired size. Wash and thoroughly dry the outside of the inflated balloon.
  2. Place the tied end of the balloon into a small plastic cup so the balloon remains upright.
  3. Melt each color of chocolate candy wafers separately according to the package directions.
  4. Spoon generous dollops of the first color onto the top of the balloon. Add the second color and allow the chocolate to begin flowing down the sides.
  5. Continue adding and sculpting the chocolate. If any drips become very long and thin, scoop some of the chocolate away or reinforce the area with additional melted chocolate.
  6. Once you're happy with the shape of the bowl, drizzle another color of melted chocolate over it to create the desired design.
  7. Reserve a small amount of melted chocolate for the base.
  8. Place parchment or wax paper on your work surface. Pour the reserved chocolate onto the paper to create a circle.
  9. Carefully lift the balloon from the cup and place the rounded chocolate-covered portion into the circle of melted chocolate.
  10. Allow the chocolate to harden for approximately two hours.
  11. Refrigerate the chocolate-covered balloon for approximately 10 minutes to help firm the chocolate.
  12. Gently separate the balloon from the delicate edges of the chocolate.
  13. Make a tiny hole near the tied end of the balloon and slowly release the air. Stop whenever necessary to gently separate the balloon from chocolate that is still sticking.
  14. Remove the completely deflated balloon.
  15. If necessary, repair small holes or cracks with melted chocolate and allow the repairs to harden.
  16. Fill the finished edible chocolate bowl with your favorite dessert and enjoy.

Equipment

Notes

  • Use a new balloon and wash and dry the exterior after inflating it. Be mindful of latex allergies when using latex balloons as food molds.

    Do not apply extremely hot chocolate to an inflated balloon. Melt candy wafers according to their package directions and allow them to reach a workable consistency.

    Don't rush balloon removal. Slowly deflating the balloon gives you time to release any areas that remain stuck to the chocolate and can help prevent breakage.

    The colors can be changed for holidays, birthdays, weddings, showers and other special occasions.

Find it online: https://experimentalhomesteader.com/how-to-make-an-edible-chocolate-bowl/

Recipe Card powered byTasty Recipes