Ingredients
375 g white chocolate
On standby
Candy thermomter
Water balloons
Plain metal piping tips in various sizes
Small glasses
Method
- Dip a balloon into the melted chocolate (see below) and press down until it comes up the side of balloon. Lift out, gently shake to drip of excess and repeat again until you are happy with the shape and consistency.
- Turn balloon over and place tied end into a small glass and putt into the fridge until set.
- Repeat with remaining balloons.
- Remove balloons from fridge. Pop balloons with a skewer and gently remove from chocolate. Turn the dome over onto a chopping board, ready for making the holes.
- Heat piping tips by plunging into very hot water, then quickly pat dry and gently poke through chocolate dome. Repeat around dome until you are happy with your pattern.
- For a professional finish, try tempering your chocolate.
- Melt chocolate in a clean, dry, heatproof bowl over a saucepan of just simmering water (the water should not touch base of bowl), gently stirring with a rubber spatula. When the chocolate reaches 40-45C, remove the bowl from the saucepan.
- Add remaining chocolate to bowl, and stir until temperature drops to 27C and all the chocolate has melted. Return bowl to saucepan of simmering water and reheat 29-30C for milk and white chocolate. Transfer to a small, deep bowl and use immediately.
- Melt chocolate in a clean, dry, heatproof bowl over a saucepan of just simmering water (the water should not touch base of bowl), gently stirring with a rubber spatula. Transfer into a small, deep bowl and let it cool a little (to prevent it from bursting the balloons).
