10 oz dark chocolate, chopped.
Blow up 10 to 12 small balloons, about 4” in diameter. You’ll only need 8, but some are likely to pop. Set aside a baking sheet lined with parchment.
Melt half the chocolate, remove from heat and stir in remaining chocolate until also melted. Spoon ½ t chocolate onto prepared pan to form a small disk that will be the base of the bowl.
Dip balloon into bowl of melted chocolate, coating about a third of the balloon by tipping to all four sides. Place dipped end of balloon on chocolate disk. Transfer pan to refrigerator and let set, about 30 minutes.
Release air from balloons slowly, so that the bowls don’t crack. To do this, pinch the balloon near the knot and cut a small hole above your fingers. Then modulate air flow until deflated and peel balloons from bowl. Patch any holes with remaining chocolate. Return bowls to fridge until ready to serve.
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