- 200g milk chocolate
- 100g white chocolate
- 1 balloon, blue in our case
- Sticky tape and a pin
Blow up the balloon. Wash the balloon. Locate a vessel to hold the balloon (an old ice cream tub works great).
Melt 100g of the milk chocolate in a bowl over boiling water. This is called a "Bain Marie". #funky.
Now let it sit for a FEW MINUTES to cool a little bit then gently dab the balloon a bit with it (see the video). Think spotty, not spready.
Pop in the fridge to cool for about 20 mins.
Meanwhile, melt the white chocolate in a separate bowl. After the 20 mins is up and it's solidified a bit. Spread the chocolate on more liberally. Let it dribble down the sides to get that nice 'claw' effect.
Let it cool again in the fridge. This'll take a bit longer as there's more to cool.
Next step is the final load of chocolate. Make sure any thin bits are covered then let it set in the fridge.
Deflating the balloon
Grab some sticky tape and put a bit on an exposed bit of the balloon. Pop with a pin. It won't go bang. It'll just go bleeeugggghghhh. Now carefully peel the balloon away from the edges. This was really tricky actually. You have to be very gentle and also our balloon was pretty reluctant to come off to be honest. It took a bit of scraping to get it all out. Don't know why that was. But hey. It worked. We then put brownies in it but you could put fruit in. I'd put something to pick at in it so you can use it as a bowl...it's not structurally sound enough to have something you pick up with a spoon in it (if that makes sense). Also you'll need a bowl to keep resting it in.
PROBLEMS/STUFF TO THINK ABOUT: we don't know why the balloon was so hard to get out...think it may be because we didn't let the chocolate cool enough so do take a few minutes so that it's cool. Also Elena thinks that we left it in the fridge for too long before removing the balloon (we left it for nearly 24 hours). I'm not so sure but then I'm probably wrong!