Make Chocolate Bowls With Balloons

Chocolate bowls are handy treats for holding candies, other chocolates, truffles, berries, strawberries, wafers and more. They're easy to make using balloons and you can make as many as you like, production-line style; this recipe makes at least 6 bowls.


  • 250g dark, quality chocolate (or white or milk, depending on what you're making)
  • Vegetable spray


  1. Assemble the items needed to complete the project. These are listed below under "Things You'll Need".
  2. Fill each balloon with air. The balloon should not be blown any larger than 6-8 inches (15-20cm). Tie off with a knot. Then spray each balloon with a vegetable spray; this will make it much easier to remove the set chocolate bowl at the end.
  3. Line a cookie sheet with parchment paper.
  4. Melt or temper the chocolate. Either place into the microwave to melt or use a double boiler (bain marie). For more information, see How to melt chocolate or How to temper chocolate.
    • If you do use a microwave to melt it, do not overcook the chocolate.
  5. Allow the chocolate to cool for about 5-10 minutes until it doesn't feel so warm when you touch it. The balloons will burst if the chocolate is too warm.
    • Even though you've allowed for cooling, the balloon can still pop, so it's recommended that when you dip the balloons, you work quickly and don't leave the balloon in for too long at any point of the dipping process.
  6. Dip the balloon into the cooled chocolate. To do this:
    • Hold the balloon by its knot at an angle. Dip into the chocolate to the level you'd like the bowl; only one portion of the bowl will be touching the melted chocolate at this stage. Then, tilt the angle the other way and dip again. Do this angle changing a few times, then to create a smooth coat on the chocolate, simply turn the balloon around slowly in the melted chocolate.
    • Take the balloon out and allow any excess chocolate to drip back into the melted chocolate.
  7. Pour one teaspoon of melted chocolate onto the cookie sheet lined with parchment paper. Aim to make a circle.
  8. Place the dipped balloon onto the chocolate circle.
  9. Leave to set. Place the chocolate balloons in a cool, dry place to set.
    • If you find the room is too warm, either take to another room or place in the refrigerator for around 10 minutes to half an hour. Don't have anything strong-smelling in the refrigerator at the same time or it might cross-contaminate the chocolate. Also be aware that some chocolate may bloom if refrigerated but since this is such a short time, it should be okay.
  10. Remove the bowls from the balloons. First, remove the balloon and bowl from the cookie sheet. If the base is stuck, gently slide a knife under to remove it. Then stick a pin into the balloon at the top or cut a little peace at the knot and allow the air to expel slowly. Don't rush this part or the bowls may blow apart (Tip: place a piece of cellophane tape onto the balloon where you puncture it with a pin - this will reduce chance of popping the balloon). Then, ease the bowls out from the base of the balloon––you may need to peel off some of the balloon.
  11. Fill the bowls with the delicacy of your choice. Suitable additions include small fruits such as strawberries or cherries, a fruit salad for dessert, small cookies, truffles, little chocolates, candies, etc. You might even scoop in some mousse, cold custard or ice cream.
    • If using the bowls as a gift, such as filled with truffles, wrap in clear cellophane and tie with a pretty ribbon bow.


  • Instead of using a pin to expel the air, use scissors to cut a small slit in the balloon just below the tie. This will reduce the chances of the balloon popping.
  • It's a good idea to make extra balloons and perhaps even chocolate bowls to cover the inevitable mishaps of a few bursting balloons and cracked bowls.
  • Another recipe- Mix 1 bag dark or light Candy chocolate melts and {{safesubst:#invoke:convert|convert}} of semisweet chocolate chips together, melt slowly and stir till smooth, dip balloons and just place them on the parchment paper w/o dripping extra off, give them a nice thick and flat bottom like a bowl.
  • Keep the chocolate bowls in a cool place until using them
  • you can add vegetable oil to dark chocolate to make it smoother.
  • The quantity of vegetable oil on balloon must be proper otherwise the chocolate will not stick onto the balloon properly.
  • Instead of putting the balloon in the bowl, you can also try placing the tail-end of the balloon in a small bowl so that the balloon stands upright, and then pour the chocolate over the top of the balloon. This will give a stronger, thicker bowl.


  • Obviously, don't add a hot dessert to the chocolate bowl; it'll melt the bowl.
  • If using latex balloons, be careful to find out if any of your potential diners have a latex allergy. Do not give them a chocolate bowl if they do. Alternatively, do not use latex balloons.

Things You'll Need

  • 6 balloons, washed and dried
  • Microwave proof bowl
  • Cookie sheet
  • Parchment paper
  • Vegetable spray

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