Balloon Chocolate Bowls

The first step is to blow up the balloons. Try not to make them too big!
Cover a big flat cookie pan with wax paper.
Fill a microwave bowl with milk chocolate. Put in microwave on
high for 20 seconds. Pull out and stir with wooden spoon. The
chocolate will melt as you stir. Microwave again for 20 seconds
and stir. Continue microwaving chocolate for another 15 seconds
and stir. You want the chocolate to be thick and smooth, with all
the chunks melted. Be patient and stir to melt.
Now dip the balloons into the melted chocolate and place on the
wax paper. Play with this a little, twisting the dipped balloon to
keep as much chocolate on the balloon bowl as you can. Place the
dipped balloon lightly on the wax paper so you do not get a hole in
the bottom. Holes can be easily fixed by adding a little chocolate
after the bowls cool. Once you’ve placed all the dipped balloons
on the tray, place into the refrigerator for 5 minutes.
When you take the tray out of the refrigerator, the balloon bowls
should be cooled and dry. If not, leave in refrigerator a couple
minutes longer. Once cooled, carefully pull the dipped balloons on
the wax paper. Place them back on a different spot on the wax paper.
With a pin, pop the balloons and remove the balloon pieces.

If the bottom of your bowls need to be thicker add a little chocolate
and return the tray to the refrigerator to cool.
Melt the white chocolate in a coffee cup, using the same time increments
as the milk chocolate. Place the chocolate bowls upside
down on wax paper. Be careful not to break them. Dip the end of
a wooden spoon into the melted white chocolate and flick the
chocolate onto the sides of the chocolate bowls. You don’t need
much, just a little accent. Let the white chocolate cool at room
temp or back in the refrigerator for a few minutes.