chocolate spheres

Hello,

I have just made a chocolate sphere using a balloon by dipping the balloon in melted chocolate. We dipped the whole balloon except for the top 1/4 th leaving the knot of the balloon chocolate free to be able to remove the balloon once we've popped it. Right now the chocolate dipped balloons are in the refrigerator and we are not sure if this is going to work...

Would you recommend we dip the balloons again in melted chocolate so that the chocolate is thicker and the sphere won't collapse when we pop the balloon?

Or would you recommend us using a mold?

We have this big dinner party and we want to impress our guests by filling the chocolate spheres with broken cookies, nuts and other small chocolates and the idea is to present the spheres to the guest and collapsing the spheres in front of them revealing what's inside.....

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tshewman

If only dipped once and the layer is thin, I think it is a good idea to dip again. To remove the balloon if you put the chocolate in the freezer, the balloons will start to shrink their way off the chocolate making removal easier.

douglas_bd

I've done this before and only needed one dip.

tshewman

Brian, do you temper the chocolate as well and did you find if that did/did not make a difference? I only tried with temper and one dip.was very fragile.