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Chocolate Goblets
Preparation info
- Difficulty
Easy
Appears in
By Bo Friberg
Published 2003
Dipping inflated balloons into dark or white chocolate to produce tulip-shaped goblets is not much more difficult than creating the chocolate containers used for Cappuccino Mousse with Sambuca Cream in a Chocolate Coffee Cup. You just need a little practice in creating the rounded sides in an even height all around.
Ingredients
- Small balloons (see Chef’s Tip)
- Vegetable oil
- Sweet dark chocolate, tempered, or dark coating chocolate, melted
Method
- Blow up to the size of large oranges as many balloons as you are making goblets and tie knots at the ends (see Note). After tying the balloons, wash your hands, then use your hands to squeeze the middle section of the balloons to force air into the round end to make sure the rubber is evenly stretched. This is necessary becaus