I have decided that I love working with chocolate. It’s so much fun to make shapes and freeze them in place, then eat the shapes. So today I attempted to make chocolate cups.
Melon-ball ice cream is particularly cute.
This was a fun one. I used the same tempering process from the Chocolate Strawberry post. Before that, though, was the fun part. I filled water balloons roughly half-full (so they were just spherical) and tossed them in the refrigerator to chill. Once these were chilled (ok, maybe not, but ideally) I tempered the chocolate. Each balloon was coated in a thin layer of flour and dipped in the chocolate, then placed on my (new!) silpat to set.
Chocolate!
Melting the chocolate.
If I were to do it again, I would chill the silpat and cookie sheet before dipping, so that the bases would set before the balloons had time to settle on the bottom. That’s an insignificant detail for this round, though, so I just popped some ice cream in one of them with a melon baller and ate it. I’m not that picky in my own kitchen.
Taking the balloons out of the cups.
Ignore the holes in the bottom. Chill your silpats.
A chocolate cup.
Mmm angles.
Near bird's-eye.
Don’t forget to watch for my study abroad posts in two weeks! I am hoping to go to the top patisseries in Paris as well as see the wonderful array of Italian pastries, baked goods, and (Mmm!) dinners. And with my NEW CANON 60D I can do that! Stay tuned 
Quick Recipe: See Chocolate-Covered Strawberries
