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    How to make a CHOCOLATE BOWL using a balloon How To Cook That by Ann Reardon - YouTube !!! English English Add subtitles/CC
    Welcome to How to Cook That .net. I'm Ann Reardon.
    Today we're looking at how to make 4 different chocolate bowls using balloons as a mould.
    We'll also have 2 other videos looking at how to make them with ice and with a container
    as a mould. You can click on the channel link above where it says howtocookthat.net to go
    to those.
    So to get started we'll lookat how to make a dripped balloon bowl. You need to take your
    balloon, wash it and dry it, and then give it a light spray in cooking oil and then rub
    it in. And then for this chocolate bowl, I'm going to use chocolate melts. You can use
    block chocolate. If youre gonna do that, you need to temper your chocolate. There's a video
    on how to temper chocolate. If you want to see the other videos on this channel, just
    look in the top corner, click on the howtocookthat.net button and it'll take you to the other videos.
    Then you're gonna need a small bowl. That's small enough to put the base of the balloon
    in, so that the balloon will stand upright in the fridge, because we're going to put
    chocolate over the top. Now we need to melt our chocolate. As I said, I'm going to use
    chocolate melts. So I'm going to melt those in the microwave.
    seconds, stir,
    seconds,
    stir,
    seconds, stir, and repeat the 10 seconds, stir, until they are completely melted.
    You have to keep stirring or they'll burn. And they need to be in a bowl that doesn't
    get hot.
    Once your chocolate is completely melted, take a small amount on a spoon, and just feel
    it on your finger, and make sure it doesn't feel hotter that your finger. If you put it
    on the balloon too hot, the balloon might pop and that will make a mess in your kitchen.
    Take your melted chocolate and put it in a star shape or a cross shape across the top
    of the balloon so that it can start to drip down the sides. Depending on how runny your
    chocolate is, you might need to give the balloon a bit of a shake to get it to go down the
    sides, or if it's very runny, it will drip down by itself. If they're not going in one
    direction, just tilt it in one direction and shake it slightly. Allow that to set in the
    fridge, and then get your white chocolate that has been melted and repeat the same thing.
    Put it across in a star pattern, and then again give it a shake to get it smooth. If
    any of the drips go down too long, just whipe it off to the length you want it to be, and
    give it a little shake to smooth it. If you want more of a marbled effect, you can put
    both chocolate colours on together without waiting for it to set in between. Once your
    bowl is finished, put a small amount of melted chocolate on some baking paper, and then place
    the balloon upside down onto that chocolate. And that forms then your base that going to
    hold it upright. Just in that very rubbery bit at the top of the balloon, just stretch
    that bit out, and get some scissors and make a very small hole in that piece. You don't
    want the balloon to pop, you want it to go down slowly. And as you stretch that little
    hole, it starts to go down a bit. Then you need to go under each one of the drips and
    loosen them away. Any drips that are too long, too skinny or too thin, they will snap. So
    don't worry if you lose some of them. Just try and loosen as many away from the balloon
    as you can. Once they're sufficently loose, you can let the balloon down a bit faster.
    You can see here that you lose a few of them that snap off, particularly the ones that
    are, as I said, that are very skinny or are too thin, they're going to break off. If there's
    one that you particularly wanted on the bowl, you can just melt the end of the chocolate,
    so have a look at your bowl, see if it looks uneven, then melt the end of the chocolate
    and just hold it in place until it sets back onto the bowl. And there you have your dripped
    chocolate bowl.
    Next I'll show you how to make a piped bowl also using a balloon. For this one I've made
    the balloon quite a bit smaller. And then you just want to make circles overlapping
    each other, going around the balloon, this makes quite a strong shape, because you don't
    have the drips that are just up the top on their own. And then smaller circles going
    around underneath that, so it gives strength to the design. Once that's ready, just place
    it on some aluminium foil or baking paper in the fridge to set. And once it's set again,
    make a small slit so the balloon can go down slowly, and just loosen it away from the chocolate.
    And there you have a nice little chocolate nest looking bowl. And you can fill that with
    your dessert and serve it like that.
    This is a decorated bowl that's be made using a balloon also. For this one you need to completely
    cover your balloon, apart from the top section with chocolate. If you have a large amount
    of chocolate, you could just dip it in, if not then just use a spoon to cover the balloon
    over. Then what you're going to do is give the balloon a bit of a shake or a bit of a
    jiggle to smooth it over. You don't want to do it too much or it will get too thin around
    the top, but just give it a shake so that it smooths out all those bumps and lumps.
    Place in on your baking paper. I'm going to put it on a bit of an angle rather than straight,
    you can do it straight if you would prefer. And then just hold it there til it sets a
    little bit, and pop it in the fridge. Then do the same as before, slowly let the balloon
    down, and then you're going to need to reach in and pull the balloon out of the inside
    of your bowl. To make the edges look a bit more pretty around the top of the balloon,
    we're going to take a hair dryer and put it on a hot setting, and just gently blowing
    to the side, and it will just melt the little top section edge there and make it fold inward.
    If you blow too much, you're going to melt the entire thing.
    Next we're going to take a piping bag with a different colour chocolate, so we're using
    the white chocolate here, and just start piping a filigree design. You can pipe any design
    you like. Just practice drawing the pen on paper first until you get something that you're
    happy with and confident that you can do, and then just do that onto your chocolate
    bowl to create a decorated effect. And once you've finished place that in the fridge to
    set and then you have quite a pretty looking bowl.
    The fourth one I'm gonna show you is a multi coloured bowl. Very similar to the dripped
    one, but we're gonna colour some of the chocolate using chocolate colouring, which is an oil
    based colouring, so it doesn't make the chocolate seize. To do the design that I have shown
    in the picture, make a target shape on your balloon with one colour chocolate and then
    generously pour the other choloured chocolate over the top. Then using the back of a smooth
    knife or a spoon, something that's not going to spike the balloon, just run it down the
    side of the balloon. This helps the two colours to run and give that sort of spider web patterned
    effect. Then if you've got any little gaps or holes, you can put a little bit more chocolate
    over to cover those, and then we're going to do, just like we did before on the other
    ones, give it a bit of a shake to smooth it over. And see here if you just give it a bit
    of a jiggle around, a bit of a shake, it smooths right out. You don't want to do it too much.
    Then have a look around your balloon, and if there's any edges where you think it needs
    another drip of chocolate, just using your spoon, just give a small amount on the side,
    and then again give it another little shake to smooth that off and pop it in the fridge
    to set.
    Then using the same method, make a small hole in the top of your balloon and let the air
    out slowly. And loosen each of those drips from the side of your balloon before you let
    the balloon down. Use the knife to push it further away. Again you're probably going
    to lose any really thin ones, they're likely to snap off, so you can try when you're designing
    it, to not allow them to get too thin or make them a bit thicker, or you can just be content
    that a few are going to break off and it'll still look ok. And then pull the rest of your
    balloon out of the inside, and you end up with this beautiful effect having the two
    colours on the inside. To make the bowl stand up, just put a small amount on some paper
    or some aluminium foil and put it on the top, and allow it to set.
    For more intricate designs, click on the links shown and you can find out two other ways
    of making chocolate bowls. Thank you to everyone who has subscribed and left comments and clicked
    like. Really appreciate it. *** *** How To Make Chocolate Curls Easy Tutorial Gluten Free Desserts Cake Decorating - YouTube !!!
    hey guys welcome to gluten-free habit today were making chocolate curls
    making chocolate curls for me was really frustrating when I was first learning
    how they would crumble or crack or just mush up and not even curl but now that I
    know some simple tricks it's a lot of fun making them and it's a great way to
    dress up my gluten-free desserts I'm gonna show you an easy way to make
    chocolate curls that will make your desserts look amazing you can use
    chocolate curls to top desserts like cakes pies tiramisu or even ice cream
    sundaes as far as I'm concerned chocolate curls should stop everything
    this cake is a favorite in my house this is my gluten-free party cake with
    chocolate curls in case you wanna check it out on the link down below
    ok here's what you'll need to make them a baking sheet they'll turn upside down
    to spread the chocolate on some vegetable shortening some chocolate
    chips and offset spatula or something else that you can spread the chocolate
    with slightly flexible scraper you don't need to have a professional tool for
    this you could even use a sharp edge out you could use a pastry scraper for my
    personal favorite is this wide putty knife that I got in a hardware
    department it's slightly flexible is the perfect with what I like and it's the
    one that I use most often but of course I don't use this in my home improvement
    projects it's dedicated to my chocolate curls you'll also need a player or a
    cookie sheet lined with wax paper for the finished chocolate curls the exact
    measurements for this can be found down below in the Description box ok let's
    make some chocolate curls start by transferring about a fourth of your
    chips into a separate container and set that aside now make sure the remaining
    chips are in a microwaveable bowl or measuring cup and add
    vegetable shortening our goal here is to melt the chips only about eighty percent
    of the way when we get to that point will add in those extra chips that we
    had set aside there's still tempered cuz they haven't been melted yet still cool
    down the chocolate and they will read temperate for us
    microwave that for
    seconds at 50% power the chips won't be ready yet but
    it's better to go slowly and carefully and make sure we don't overdo it
    now put them back in the microwave again thirty-seconds
    another sister and make sure to pay attention to how soft the chocolate it's
    getting because every microwave is different at this point decide if you
    need to go in
    second increments or ten to fifteen second increments in my
    case I need to do another
    seconds that
    another stir
    my jacket is melting nicely now so I'll reduce the time to
    seconds at
    power and then I'll give it a stir and see how it looks ok this looks great
    about 80% is melted I still have chunks of chips down there as I stir so I'm
    ready to pour in the remaining chips
    as these new chips are melting in they're going to help cool down the
    chocolate and that's exactly what we want to happen it'll take a little time
    for these chips to mountain but thats ok just take your time with it
    stirring occasionally even let it sit for a minute while they melt a little
    bit and then within about five minutes you're going to have a nice
    consistencies smooth and creamy ready to pour through today making these
    chocolate curls with chocolate chips are usually have chocolate chips on hand so
    it's super convenient and if you follow these steps you can make some really
    beautiful chocolate curls with them
    typically though I like to use a good dark chocolate bar has more cocoa butter
    than the chocolate chips and its gonna melt easier and it'll just give an even
    better
    finished result ok when you're talking to smooth you want to put your baking
    sheet in your fridge for about a minute
    not much longer though because you don't want your plan to get too cold if it
    does then your chocolates going to set up too quickly and you won't have much
    time at all to get your chocolate curls made keep on stirring your chocolate
    while the pen is in the fridge when the pants ready flip it upside down on your
    counter and pour the chocolate out now if your spatula spread the chocolate
    back and forth until it covers the entire surface
    will start to set slightly and you'll know this because the chocolate will
    start to Big Ten it'll lose a little bit of it shine
    when it looks a little bit then you can give it a fingerprint test it should
    leave a slight fingerprint but not an indentation than in the corner of a pan
    you can test it with your spatula or spatula at a
    degree angle and push
    away from you if your chocolate matches up together like this it's not ready to
    let it sit for another minute or two now retested chocolate again
    success our first chocolate girl when the chocolate is exactly at the right
    temperature the girls will come easily
    it's a lot of fun to experiment with making different shape girls if you push
    straightforward you're going to get us straight regular girl if you slice to
    the side a little bit as you're pushing forward you'll get a funnel-shaped curl
    and if you use just the corner of your tool you'll get a little time to
    experiment and have fun
    as you complete each chocolate girl you can move it over to iraq's paper when
    you're all done to store them in the fridge until you're ready to use them
    and there you go
    chocolate curls made from chocolate chips if you enjoyed this video please
    give it a like down below and don't forget to subscribe so you don't miss
    the next gluten-free recipe thanks for watching I'll see you next time *** *** How to make a CHOCOLATE BOWL using ice How To Cook That Ann Reardon - YouTube !!! English English Add subtitles/CC
    Welcome to How to Cook That .net. I'm Ann Reardon. For a printable copy of any of the
    recipes or more information, simply go to the website howtocookthat.net.
    Today we're looking at how to make chocolate bowls using ice as a mould, and this chocolate
    sphere. To start with we'll need to melt our chocolate. I'm gonna to use chocolate melts.
    To melt those in the microwave,
    seconds, stir,
    seconds, stir,
    seconds, stir,
    and then repeat that until it is completely melted. You must stir it, or they will burn.
    And use a bowl that doesn't get hot.
    So to use an ice mould, obviously you have to make the ice in the shape that you want,
    so I've used some cheap sphere ice moulds from China for these moulds. And then just
    simply put your chocolate in a zip-lock bag and zig-zag it back and forth over the top
    of your ice. And then before it sets completely hard, you need to get a round cookie cutter.
    And just place that over the top to cut off any excess chocolate, unless of course you
    want the excess chocolate there in your design, I didn't in these ones. So just, on each of
    them, push down, and then you should just be able to wait a couple of minutes, and simply
    lift the chocolate off the ice, because the ice starts to melt and get smaller, which
    makes it ver easy to get the chocolate off.
    Then the next question of course is, can you use that same mehtod with a larger chocolate?
    Well yes you can. Here I've made a more of a lacy chocolate bowl, using a large ice mould.
    I didn't find it as stable as using containers as the mould. Proabably because some of the
    water from the ice gets between the joins of the chocolate, but it is a tecnique that
    does work. So simply take your chocolate again in a zip-lock bag and start to pipe in on.
    Make sure all your design joins up. You can't have gaps in it, because obviously when the
    ice is gone, it needs to be able to hold itself together. So keep piping until you've got
    a design that is completely joined together. Leave it for about
    melt out a bit more, and then simply take it off the top. I had some paper towel under
    the al-foil to absorb the water from the ice as it melts. And then you can fill it with
    strawberries or whatever you so like for your dessert.
    You can click on the other two videos here to see how to make chocolate bowls using containers
    and using balloons. Or click to subscribe to this channel and to be notified when new
    videos come out. *** *** Chocolate Mousse in Chocolate Cup Recipe HOW TO COOK THAT Ann Reardon Chocolate Bowl - YouTube !!! English English Add subtitles/CC
    Welcome to How To Cook That I am Ann Reardon
    Today we are making a chocolate cup
    I have filled these ones with white chocolate and coffee mousse and topped it with vanilla
    foam.
    To make the plate take a saucer, rub it with a little oil then cover it tightly in plastic
    wrap. If you bunch it on the top side and then twist it helps to tighten it and smooth
    out and creases on the base
    Once it is tight cover it in melted chocolate. Then tip it on the side and tap on your arm
    to allow excess chocolate to drip off back into the bowl.
    Then run your thumb and finger around the edge to create a neat edge. This also makes
    sure that the chocolate is not wrapping around the edge of the plate which would make it
    hard to get off without breaking it.
    Now to make the cup part take a container that has and wrap it in some non stick baking
    paper or some foil and tape into place. Then wrap a strip of clear plastic around
    the container and mark where it joins so you know how much chocolate you need.
    Now the height of this rectangle is how tall you cup is going to be so cut it to the size
    that you want. Take some more of your chocolate and spread
    it out over the plastic. You need to use tempered chocolate for this or if you are new to working
    with chocolate you can use fake chocolate or compound chocolate which doesn't need tempering.
    I will link to the chocolate playlist at the end of this video, and there you will find
    a video there explains the types of chocolate and tempering and what all of that means.
    The chocolate should come just beyond where you marked on the plastic.
    Carefully lift up the plastic and wrap it around the container.
    Run a knife around the top and the bottom of the plastic the make sure you've have got
    a straight edge and then leave aside to set.
    Put the remaining chocolate into a plastic bag and cut a tiny bit off the corner. Then
    pipe your handles onto non-stick baking paper. You can print out this free template from
    the blog howtocookthat.net there is a link in the description below the video. Put the
    template under the paper and trace around it using the chocolate.
    I was asked this week in the comments if I could choose any five you tubers to have over
    for dinner who would I close? And it is so hard to pick. I think I'd like to have Laura
    Vitalle definitely Mark Crilley, the kids love Devan Supertramps channel so we'll probably
    have him Id like the Shaytard family, can they count as one and I'm not sure who to
    have as a fifth there are so many channels that I have even found yet. If you could have
    any 5 youtubers over for dinner who would you choose. Let me know in the comments I'd
    love to hear. If you are using real chocolate leave it at
    room temperature to set, if using fake or compound chocolate you can put it in the fridge
    or freezer to set.
    Once it is set carefully untwist the plastic wrap and push it off the edges of the plate.
    Then lift off the plate and peel the plastic wrap off the chocolate. then using your fingers
    gently lift the plate off and then you should be able to peel back the plastic wrap off
    the chocolate and you have your saucer
    With the body of the cup unwrap the plastic from the chocolate and gently pull on the
    baking paper to ease it off the container. If you use a metal container that helps here
    because the metal shrinks slightly when it gets cold. Then scrunch up the paper on the
    inside and take it out of the middle.
    Warm a baking tray in the oven or on the stovetop, put some baking paper over the top then quickly
    rest the base of the cup body onto it. Then place that onto the plate and it will
    seals into place and form the base of the cup.
    To add your handle melt a tiny bit using the tray and then put it into place.
    I am part filling this one with white chocolate mousse. The recipe for this mousse is on the
    blog I show you how to make it in the instagram cake video so you can watch that one if you
    are not sure how to make it.
    Put the mousse into a plastic bag and pipe it into the cups to
    fill them.
    Then take some strong coffee and fold it through the remaining mousse. Put the coffee mousse
    into a bag and pipe it into the cup.
    And to make the froth on top we are going to put
    take another
    cup of milk and add into that your gelatin and your sugar. Stir it
    really well, and then heat in the microwave or on the stove top until the it just starts
    to boil.
    Add this hot mixture into the cold milk and put that in the fridge and leave it until
    it is just starting to set at the edges.
    So you've just got the keep checking it until you get it at the right moment. Then use an
    electric mixer to whip it up until you have a good layer of froth on top. Then add a scoop
    of that into the cup and put in the fridge immediately to set.
    Once it is set you can sprinkle with some unsweetened cocoa powder, add a spoon and
    you're dessert is ready to eat.
    Thanks for watching liking and sharing the videos and for subscribing you guys are amazing
    and you can add all your requests in the comments below and I'll see you next Friday have an
    awesome week. *** *** How To Make Chocolate Balloon Bowls... - YouTube !!!
    to life
    I might stay in a case involving a little bit different paths instead of
    working with hot and then work with chocolate
    stay and making chocolate the pals since starting by blown-up San
    water balloons maintain N my name out my chocolate in best
    thirty-seconds just WAM
    but it doesn't modest area after each into one
    no mind
    I'm using doctor because it seems to
    hold them unique polls minutes in with the white
    puzzle
    white chocolate is optional you don't have keys much much think at a little
    bit something special
    you wouldn't you go and decrease the blade with
    and smile just don't make sure that the people incomes away
    from did the ball and it'll be easy
    have made a white chocolate thanks just the thing to sit on plans to extend
    right
    on and it blames me
    me and my ski clean-cut
    well the
    rather not
    too much well on the whites into the chocolate doesn't stick
    and lane hair making Sam
    chocolate shapes need to go inside my ball when I finished
    I make a mistake making my shapes let teeth and
    and these breaks and make sure if you can he can t text me chain make
    nice the shapes and its strong making at Patton steamboat I keep getting it now
    we see this will make the outside area well not quite nice
    you know say make inside if you bowl quite nice nights leading
    on top reduction mean definitely an
    now I was running out chocolate Hess and I'm Bowl is
    quite and small at but it still looks quite nice all the same shit after
    should put my planes now miss the east
    and just pull out the access mean
    comes out quite easy a may have it
    managed in Poplar St the ones that
    and it my
    chocolate well in San now to check like a and getting hundreds and thousands
    is just think it makes it a little bit more special
    nominees make maestro please look nice and pretty
    and getting them in it second edible glitter
    and because much-awaited in the fridge do
    could live a condensation on them since the amplitude stick
    nice and it just makes it look quite nice and frosted
    genetically thin mustache especially if you make any effort in a party or
    something
    understanding few he's managed it in various things
    now like my putting that was my finished Bowl
    and I'll say makes him shapes
    with the leftover chocolate that I had nitpicking
    cash
    how many he came in love cream
    lot not that great
    man admits to a base just six a much nicer with that
    better on first hit me pretty
    now and then at my nice
    shapes they made genetics a special
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    nasa made to capture month as you can see and is going to get a and Justin KK
    powder
    pic is I didn't have any injured and another story
    good measure man has my elbow
    where I put the white chocolate on top of the dark chocolate that
    and like this one as well I'd like to clean again
    and that make you a piece
    much for I hope you enjoy my video guys
    he liked him and he listens up subscribes the channel
    you think I Spy me are
    Michael
    theme *** *** The Chocolate Ball | Byron Talbott - YouTube !!!
    hey what's going on are very welcome back to my channel today amina she an
    interesting take on chocolate
    to kick off chaka week I'm a star of by showing you how to make
    the chocolate ball first administered out by tempering some dark chocolate so
    essentially just gonna bring it onto 101 degrees Fahrenheit or so I
    in a double boiler and that should take about five minutes %uh
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    %uh
    %uh plus the dark chocolate is thoroughly melted and up to temp you
    take out the dub boiler
    and add a few more dark chocolate chips to adjust to cool the temperature down
    to iraqi nineteen ninety degrees
    this is where the chocolate is actually tempered properly
    and it's getting cool and harden and it really shine months and the mold
    I cover more about tempering on my website burnt out da comp to check that
    out
    if you're interested on but once the dark chocolate is tempered important
    your mold
    about a quarter the way just not seeking I thoroughly coat the mold
    on and then once you do that in a cap it off coat the mold
    and then you put in the refrigerator after about a half an hour into
    completely sucked
    the
    the

    cuddle
    home
    one thing wanna keep in mind I with this mold in particular and eyes that
    you want to give it a turn every two to three minutes otherwise it is gonna be
    are really a dance hard spot on one side or the other some issue this costly flip
    it
    every
    man CNN nice even chocolates
    fear also one other ways you can tell that it's actually done and completely
    Harden is that it will pull away from old just slightly
    and leaving dis a space in between the mold and the Chocolate
    do
    do
    one thing I do here are the you don't necessarily have to do is I just get a
    little hot spatula and run around the center and the spear to take away that
    seem
    you have to do this you can keep it really shiny and keep the seam
    I think it's actually beautiful sometimes with that nice shiny sphere
    but me personally I like that smoking here's a fact and is taking way that
    seen in the middle
    and kinda roughing it up a little dis makes it look almost like a perfect ball
    chocolate on the site the big Jack truffle but thats or my take on it
    and once that's done all you do is get a hot plate or a hot little Pyrex
    container like I'm doing here he'd up in some water
    wipe it off with a towel and you're just gonna melt the bottom the actual
    chocolates here
    and that's gonna create the cavity for you to be able to fill with whatever you
    want %uh
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    alright so what's your chocolate boys ready at to be used basically compared
    with whatever you want you can fill with brownies are different
    toppings ice cream news I mean there's a million one different variations for
    this recipe
    the whole inspiration behind this recipe for me was really an traditional Sunday
    done a little differently obviously and I love the idea the caramel and vanilla
    ice cream Starbreeze you can do bananas I put some peanuts on their
    and essentially just melts the chocolate around the caramel on the camel around
    the chocolate
    and kinda makes is cool up delicious hot page
    and really really good care mall around the ice cream
    and I think it's a really cool twist untraditional ice cream sundae
    that waiting to be made by you %uh
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    I'm really excited to try this sucks absolutely incredible
    I want to pour the sauce on or before cause down it and I smelt the effect
    that this is amazing
    right here goes
    over hopefully cast as it's amazing
    right away like bursts open home
    love this desert alright track
    little bit and a strawberry
    whom mmm
    sure we're I love how it melts around the desert
    so reveals the desert as it goes down just a really cool fact
    very simple dessert I really don't think that it that difficult as long as you
    have mold
    if you don't have them all you can pick up a balloon I've actually done it so
    much and before except and said the
    horse fear I've done like a half sphere as I was like a chocolate cup
    and I was for a Valentine's Day suggest that as well you're interested in
    like I different way of preparing us for I love the idea that the chocolate that
    that's almost a container for the desert
    and then as you pour it melt the chocolate kinda mixes with the caramel
    mixes well with ice cream in the Piazza has like this
    I'm sorry this refined
    Sunday you can definitely go crazy with the attic fan as playing a little brown
    on the bottom
    and there's a million different variations and I think it's a it's a
    very cold desert I def recommend you guys trying it out
    sharing it with your friends and family this is definitely something you don't
    make all the time
    I but when you do you are you trying to impress and people you dislike blow
    their minds out there so
    tried out share with your friends and family hope you guys enjoy this recipe
    if you did please
    subscribe comes up and calm a block or feature video questions wanna see my
    channel
    and of course I see you guys next time with another delicious recipe I guess
    people
    do *** *** Learn how to make Balloon Chocolate Bowls | Quick and Easy Recipes by HooplaKidz Recipes - YouTube !!!
    how everyone welcome to heap like its recipes I'm gonna show you today how to
    make balloon chocolate bowls
    that's right that's not a bowl that's chocolate you can eat it or you gonna
    need for this is many balloons a balloon pump ice cream
    grams of chocolate
    and a baking tray with baking paper so the first thing you want to do is to
    blow up balloons if you don't have a pump you can do it with your mouth but
    it's much easier with the pump
    you need to blow off as many balloons as you are both I've made six so the next
    time we're going to do is to take a chocolate and melted in the microwave
    take your baking paper and put some . using a spoon this means that the
    balloons was it nice and straight while they dry and now
    make sure that the coverage is nice and even then we're going to sit on top of
    one of the dot dots are quite important because it means that the polls say it
    once it's dry
    perfect
    it's best to use many balloons when you're doing this because they're a bit
    stronger than bigger balloons if you use a bigger believed it might pop from the
    heat of the chocolate
    we now want to put out right into the fridge for two hours and when nearly
    there
    pop the balloons using a pin this is the founder
    and then peel off the balloon make sure there's no balloon left
    and there you have it
    look how delicious these look all that's left is deserve some delicious ice cream
    rememba inspected what you put in the bowl is called because the amount
    otherwise
    and strawberries half act and once I finish the ice cream I can hit the ball
    as well isn't that fun balloon chocolate bowls young to thank you very much for
    watching you play kids recipes everyone if you have enjoyed this video please do
    let us know in the comment box below
    don't forget to subscribe above and we'll see you again rarely seen thanks
    for watching
    by *** *** The White Chocolate Ball - YouTube !!!
    hey what's up everybody and welcome back to my channel today I'm gonna show you
    how to make this beautiful his stunning white chocolate ball with an incredible
    feeling so let's get started
    ok so the first thing you do is know two-thirds of the white choc chips in it
    double boiler and tilts completely and thoroughly melted somewhere in the
    hundred and ten degrees share screens is perfect but make sure not to go with a
    hundred and twenty three months after that you can remove it from the heat and
    added the remainder of the unaltered white chocolate chips and then stirred
    in and tell that melts into the rest of the chocolate and reaches about

    degrees
    once the white chocolate is tempered and ready to go
    you can add a few tablespoons tempered white chocolate to yours here molds
    begin cutting them as evenly as possible and once that's done you can refrigerate
    the choco balls for about
    minutes
    ok so while the chocolate is setting up in the fridge get a slice of banana
    lengthwise and cut it on a bias or diagonally after that you gonna a
    disputes you better to a very high nonstick sante tin and then you can add
    in the bananas along with a thin slice mounted or even some banana bread with
    the really nice additions well then you're to caramelize everything until
    they are golden brown on all sides
    is crisp and bananas have some really good color to them he removed the cake
    from the pan India glaze it was some dark rum after that you added some brown
    sugar with just a pinch of salt and cook the bananas for another two minutes on
    high heat until they're thoroughly coated in the East Room glaze and once
    that's done you just gonna set it aside until you're ready to play
    right now that the chocolate has set up to get out of the fridge and remove it
    from the mold as carefully as possible since I need to holla one side of this
    in order to cover the dessert I'm going to heat up a small Pyrex container in
    the bottom side of the chart above all until it's approximately the diameter of
    the dessert now this may take a few passes fYI so just be careful with how
    much you're handling it because the chocolate tends to be very fragile and
    your hands are much much warmer than the melting temperature of chocolates as
    you're doing all this just to get mine and be careful
    alright finally once the talkable is ready
    along with everything else it's time to start putting it all together so firstly
    a place to crispy cake down by the caramelized bananas and a touch of
    French analyzed finally talked to deserve with the white chocolate bowl
    right over the top just until the ball slow starts to begin to fall apart and
    that's it guys
    chocolate ball magic but everybody
    the white chocolate
    killer got my most viewed video I've had a lot of requests for a new tutorial or
    a new spin on a charcoal ball so I decided to come up this the white
    chocolate is stellar
    it just adds you know different fact very pure and it is that a really clean
    elegance to the dish so it's obviously a rich desserts so just keep that in mind
    is not something that's very light or refreshing there's just a lot of dark
    flavors going on in this recipe with that hosted pound cake the caramelized
    bananas
    of course the sauce that comes after that use or use some of that labor
    that's on the pan to infuse with dark wrong and all that good stuff so it's
    really really good dessert I Terry imagine this deserve again coming in the
    future I really enjoy working with chocolate love making desserts pastries
    are deathly huge passion mind so healthy guys enjoyed this hope this inspires you
    to get in the kitchen
    you know makes only find think a little bit differently about things and I you
    approach recipes ingredients and I like it slow and just get your mind working
    in the kitchen yet again hope you enjoy this recipe if you did make sure you
    thumbs-up subscribe to invest ideo just click the button you'll be locked in my
    channel and of course comment down below for future be request and things went to
    see my channel and I'll see you next time with another recipe later days *** *** How to make a CHOCOLATE BOWL tall How To Cook That Ann Reardon - YouTube !!! English English Add subtitles/CC
    Welcome to How to Cook That .net. I'm Ann Reardon. For a printable copy of the recipe,
    simply click on the link below this video to go to the blog post at howtocookthat.net.
    Today we're looking at how to making a chocolate bowl using a container as a mould. Here we've
    tightly covered a bowl using aluminum foil, being careful to press down all the creases
    to make them smooth. Then take some melted chocolate in a zip-lock bag, and simply scribble
    it back and forth over your bowl. Then turn your bowl about a third of a way around, and
    scribble over it again, and then turn it another third and scribble over again. A knife around
    the base of your bowl to smooth off the edge. And then place it in the fridge to set. Once
    it's set, put a small amount of chocolate on the bottom of your bowl, turn it over,
    put it back on the tray and pop it back in the fridge to set again. And then you've got
    the base for your bowl. Then next you want to take the aluminuim foil off, so unravel
    it all from the inside of the bowl, and the you should be able to carefully ease the bowl
    itself out of your chocolate, keep carefully pulling back the aluminum foil, gently and
    carefully away from the chocolate, until all you're left with is you delicate chocolate
    bowl.
    Next we'll look at making a tall container out of chocolate. To do this particular one,
    I have wrapped a glass cup, I've used al-foil for the base to make it nice and tight and
    then I've used non-stick baking paper, just wrapped around, tightly around the glass.
    Just with the chocolate in a randon pattern, scribble it on to your glass, and then turn
    the glass around. And if you can do sort of circular loops going around, it's going to
    be a bit stronger at the top, than having just straight spikes. So just continue to
    circle loop it round, turn your glass to make sure that you get it the whole way around,
    obviously you don't want any gaps, and then pay particular attention to the base area,
    which is the area that will tend to break a little bit more easily when you're pulling
    it off. So just extra pieces around the corners of your base area and then put it in the fridge
    to set. Once it's set, tip it, take out the glass, and then you need to ease the top of
    paper away from the chocolate, and then once you've got the top away, you should just be
    able to twist that baking paper and continue to twist, which is making the baking paper
    smaller, and helping it to pull away from your chocolate. And then you should just be
    left with the aluminium foil right down the bottom. Just keep twisting that and ease it
    out. There's your aluminium foil, and then just gently pull that out. And there you've
    got a nice, tall chocolate container.
    For other videos on how to make chocolate bowls, using a balloon or using ice, you can
    click on the links shown or click to subscribe to be notified of any new videos that come
    out. Thank you for watching. Thank you to everyone who has already subscribed, and has
    clicked like, and left comments. Really appreciate all your support. *** *** MAGIC CHOCOLATE FLOWER DESSERT How To Cook That Ann Reardon - YouTube !!! English English Norwegian Russian Spanish (Latin America) Add subtitles/CC
    Welcome to How To Cook That
    I am Ann Reardon and I've had requests this week to show you how
    to make a magic chocolate flower dessert. This dessert is inspired by photos of one
    you sent me one made by Pastry Chef Joaquim Sousa in Portugal.
    Firstly you need something to go in the middle of your dessert. I am using a chocolate macaron.
    I have a whole video that shows you how to make chocolate macarons so I'll link to it
    in the description below. Next take some tempered chocolate and pour
    it out onto some acetate or thin plastic and spread it out nice and thin.
    Then give it a shake from one side just to smooth the top and get rid of any air bubbles
    in your chocolate. Now using the shape and you can print this
    shape out from the website and just use it as a guide make to make a curved line in the
    chocolate, followed by another and another one all the way down to the end. Then turn
    that whole sheet around and repeat that making a curve so that you're making petal shapes.
    Now if you don't want to do this by hand you can instead use two sheets of acetate and
    cut the shape out of top one using a utility knife. And then spread the chocolate over
    the top and then when you lift up the top piece of acetate you'll be left with the petal
    shape. You will need
    petals for each dessert.
    Working quickly before the chocolate hardens curve it up to make a half circle. I am using
    cookie cutters to hold it in place if you have a cylinder that you can use that would
    be even better.
    Now for our base spread some more chocolate onto the acetate and leave to firm up and
    make two chocolate truffles. You can leave them plain or you can fill them with whatever
    you like I've got thirty different chocolate truffle recipes on the how to cook that channel
    so you can go and choose what you want.
    To assemble the dessert use a little chocolate to secure a selection of fruit to the top
    of your macaron.
    Then cut circles of chocolate using a small circle cutter out of that base chocolate and
    then cut each circle in half.
    Take one of your chocolate truffles and use a little bit more chocolate to secure the
    macaron on top of that . Now this lifts it off the base so the petals can go around it.
    Once you chocolate is set, remove the cookie cutters and peel of the acetate. And gently
    seperate out the petals from that spare chocolate. And you can just remelt that spare chocolate
    and re-temper it to use it again. Arrange the petals around a silicone hemisphere
    mold. If you don't have one of these you can just arrange them on the bench but it is going
    to be a little bit harder. Then using some more chocolate add the base
    in place and this is going to hold all the petals in place right where we want them.
    Repeat that of course to make the other half.
    To make our creme anglaise or thin custard sauce. You will need egg yolks, sugar, cream,
    milk and a vanilla bean. I'll put all the recipe quantities on the howtocookthat.net
    website in gram and and ounces and cups. Cut your vanilla bean in half and you'll see
    this sticky mass inside. Just use your knife to scrape it off and add it into the cream.
    Pour the cream and the milk into a saucepan and you can add the vanilla bean pod in there
    too.
    While that is heating whisk together sugar and your egg yolks.
    Keep an eye on your cream and milk because you don't want it to boil over.
    Once it just starts to boil remove it from the heat .
    Pour into the egg yolk mixture whisking well as you do. Once it is well mixed in really
    well pour it back into the saucepan. And just put it to one side for now and we'll heat
    that up in a minute. Now take one half of your petals and use a
    little bit of chocolate to hold it in place in the centre of your bowl.
    Then add the chocolate macaron to the middle there.
    And carefully add the other half into place trying not to break any of your petals off.
    If you broke on off like I did just use a bit more chocolate to secure it back into
    place being careful not to fuse it to the other petals. We want each one to be on it's
    own Add a decoration to the top, if you have edible
    flowers they will be ideal but I don't have any so I am using a strawberry cut like a
    flower. Leave that at room temperature. When you are ready to serve the dessert return
    your anglaise to the heat and heat up to 185 degrees farenheit. If you heat it hotter than
    that it will curdle the cream. Immediately pour it through a sieve into a
    jug. Then take your dessert to the table and pour
    some hot anglaise into the bowl. The hot sauce melts the base of the petals
    making them fall open beautifully and gracefully.
    You can experiment with different desserts at the centre of your flower. Why not even
    an engagement ring if you want to propose.
    And make sure you subscribe to how to cook that for more cakes chocolates and desserts
    put all of your requests in the comments below. Click here to go to the channel to get the
    macaron recipe how to temper chocolate and heaps of other stuff. Here for last weeks
    emoji cheesecakes and here for the How To Cook That website have a great week and I'll
    see you all on Friday. [music: the boat song by youtube.com/setsailtv
    used with permission] *** *** How to Make Chocolate Curls | Candy Making - YouTube !!!
    So today I'm going to make chocolate curls. So I have a little bit of dark chocolate,
    and my dark chocolate is tempered, which means it's been melted down and cooled to the point
    where it's nice and just barely cool to the touch, and also it's going to setup nice and
    firm, and glossy.
    So I'm just going to take a cookie sheet that I've chilled in the refrigerator or the freezer,
    for about five minutes. And you should be able to touch and it'll feel really nice and
    cold. And I'm just going to take my chocolate, and right onto my cookie sheet. Let's not
    start with too much, but we'll just take a little bit. And then with my offset spatula,
    you could use a large or a small offset spatula, you could see that shape of it, it's going
    to make it really easy to smooth out my chocolate. I'm just going to gently push back and forth,
    and you're going to see my chocolate start to set, which means it's going to start to
    firm up, cool up, and it's going to change from that glossy sheen to something that's
    a little bit more matte and thick.
    So you can already see my chocolate is thickening, it's cooling down, and do it really gently,
    nice, back and forth. Don't feel like you have to rush this. As soon as it starts giving
    you a little pressure back, it's like hard to smooth, leave it alone. Take any extras
    off. And then I'm going to switch. So you can either use something like this, which
    is a little bit wider, to kind of scrape this up, or I can use my bench scraper.
    So depending on what I'm looking for, let's give it a feel. And you can see, it's already
    firm. Okay? So I'm going to take this, and if I wanted to make something like curls,
    you could see, once I lift it up, this is nice and firm, but it's not really kind of
    moving around. So I want to do something a little bit quicker. We get our nice curls.
    Okay? So nice quick motion. These are really good for on top of cakes. Once they cool down,
    you could just top a cake with like, these big gorgeous curls of chocolate, and this
    is also they way you would make something like cigarettes. So if I were to take this
    same motion and just push really quickly, I would get a little cigarette. Let's see
    if we can do that. So I get a cute little chocolate cigarette, just like that.
    So we're going to keep curling these beautiful curls, and if your chocolate starts to get
    too warm, if it's warm inside, just pop it back in the fridge and let it cool up again.
    If it starts getting too firm, move it to a warmer place, or even kind of touch it with
    your hand, let it get a little bit warmer. And that is it. You have these beautiful chocolate
    curls. Let's finish them off.
    So now we're actually going to use these as a decoration. So I'm going to grab a cupcake
    from the fridge. So here I have a beautiful chocolate cupcake, and I'm just going to take
    my chocolate curls, and you could just kind of arrange them in a really beautiful kind
    of fun way. Choose the ones that you like best, and again, these are great on like,
    really big cakes, just kind of load them up on the top. They're great as just a garnish,
    on like, a fruit salad, put some chocolate curls. And that's it. A little dusting of
    cocoa, or just like that, and you're ready to go. That's how you make chocolate curls. *** *** DIY Chocolate Bowls, Corinne VS Pin #8, Pinterest Test - YouTube !!! *** *** CHOCOLATE CANDY BAR Maker Kit Set REAL FOOD Sprinkles Cookie Dough Gummy Bears Baker Moose Toys - YouTube !!! *** *** how to make chocolate garnishes decorations tutorial PART 2 how to cook that ann reardon - YouTube !!! English English Add subtitles/CC
    Welcome to howtocookthat.net I am Ann Reardon for a printable copy of any of the recipes
    go to the website how tocookthat.net Today we are looking at chocolate decorations
    that you can use to jazz up your desserts or your cupcakes.
    First of all we will look at piped designs, these are one of the easiest things to do
    but if you are not confident in the actual designs you can print out the template which
    is on the website and place some baking paper over the top. and here I've just put some
    chocolate in a plastic bag and just twisted it at the top so that when you apply pressure
    it doesn't come out the other end. And with my designs I like to add a stem to
    the bottom so that you can stick that into your icing, your chocolate mousse or your
    dessert and you have all of your design on top. There are several different designs that
    you can use, just follow the templates just like shown to do all of your different designs.
    And the final one you just do a skinny oval followed by a shorter fatter one , shorter
    fatter circle and then stem again if you want to be able to stick it in to a cupcake or
    chocolate mouse whatever you are making. Next chocolate leaves, these just use any
    leaf from the garden you want to paint the back of the leaf so that it looks like the
    front of the leaf when it is peeled off. Make sure the leaves are washed and fully dried
    so you don't have any water on it and also make sure they are not from a plant that has
    been sprayed with any insecticide or pesticide obviously. When you are spreading your chocolate
    on try not to let it go around the front of the leaf because it makes it hard to peel
    off. Once they have been set in the freezer just gently peel back the leaf and you'll
    see that you can see all of the veining and all of the pattern from the leaf comes out
    onto your chocolate and looks great. Next we will look at two toned chocolate patterns
    I really like these and they are simple to do. You just need a texture mat which these
    ones I've got from a childs rubbings book, you can get all different ones quite cheaply
    that way in the one book.
    Get some white chocolate, spread it out over the mat, then using a knife or palette knife
    spread it out make sure it goes into all of the little divets. Then get the excess chocolate
    and scrape it back into the bowl. It's important here that you get off all of the excess chocolate
    otherwise obviously you are going to get that marbled smeared effect of the chocolate that
    is not in the divets, so just put it flat on the bench and give it a few more scrapes
    to make sure you've got all of the excess off. Then pop that in the freezer until it
    is set. And put your contrasting chocolate over the top. Now the trick here is not to
    mix it around as you are spreading it because obviously that warm chocolate on top is quickly
    going to melt the small amount of chocolate that is in the spirals. So you want to very
    gently spread it out with the minimum amount of mixing it around. Once you've got it spread
    then use your palette knife to thin it down to the thickness you want your patterned chocolate
    to be. Then put that in the freezer to set and gently and carefully peel off the chocolate
    and there you have your two toned chocolate design then you can snap that into pieces,
    stick it into desserts. Next some chocolate lace circles using a cup
    draw a circle shape then cut around it using a stanley knife or xacto knife Then place
    your baking paper that has the circels cut out of it onto some aluminium foil. There
    is two ways of doing this you can simply use a spoon and drizzle some across like that
    or if you want it to be more of an exact thing put some in the piping bag like you used for
    piping designs earlier and just scribble it across, you'll get the most strength if you
    scribble it in three directions just gives you a bit more strength. Continue to do that
    until all of your circles are covered and then just lift your baking paper off while
    your chocolate is still melted before it's set. And then pop those in the freezer
    and once they are nice and firm you can just peel them off the aluminium foil and you have
    a fancy looking lace circle. Thank you for watching don't forget top click to subscribe
    and watch one of the other videos, particularly the one on how to temper chocolate if you
    don't temper chocolate then it doesn't stay solid at room temperature and after you have
    gone to the trouble of making beautiful decorations you want them to stay standing when you serve
    them to the table. And check out the other videos on chocolate decorations too. *** *** How to Make Chocolate Balloon Bowls - YouTube !!!
    I'm Kellys any from just £
    if you're ready to take your dessert to a whole new level and grab some
    chocolate chips
    and symbolism and get ready for this eye-popping deserted
    and edible serving dish is the ultimate way to impress get
    and making the shop the balloons at home could be easier all you'll need
    some chocolate chip a little bit in vegetable oil which helps to in the
    chocolate
    and some water plants and I started my line a baking sheet with parchment paper
    and blowing up my it's important to use small %ah turbulence because we're
    making individual sized chocolate balls
    I'll show you what I mean in a sec I'm starting my
    oil to the chocolate chips have about 1 cup chocolate chips
    and
    I'm going to my career the chocolate chips on
    stern between each animal so that the chocolate not evenly
    this is absolutely perfect it's nice in Tamil
    use it did into you if you talk but still a little bit just continue to add
    vegetable oil until it turns out
    but this is the critical point here the top festival for at least a minute
    before you get the balloons into it other ways to build
    first before we depart villains in the chocolate
    start by making the base our top goals by adding a tablespoon
    traffic on it you want to space each piece about three inches
    now it's tactic so you did each balloon
    chocolate want to push it out least be consistent line
    and scrape off any excess
    but right on ace
    I will just make a couple more goals for the rest were bored
    and it's really that easy all you have to do then it stopped the train bridge
    for
    minutes into the trap
    arms
    the job target now it's time for the fun part
    opulent from England
    better cold
    an offset spatula works great to transfer the balls and baking sheet onto
    serving dish
    filled chocolate holes ice cream party for today I'm using a little bit but
    cream and fresh berries
    you and me and a cool technique
    your desire will be the talk of the town I'm Kelly said don't forget to subscribe
    to my YouTube channel
    and check out just a stock on for more great recipes and tips *** *** Making Large Chocolate Curls - The Aubergine Chef - YouTube !!!
    okay for necklace she had to make um
    big chocolate curls now this step is completely optional
    you don't have to do that I know that sometimes you're trying to save time
    sometimes the type I shot the girls are you stop a savings for something else
    but this is a neat little trick really isn't that difficult he really doesn't
    take that much time
    on but it's just a nice when ingested users in your cakes in the rain
    knife elegant looking I decoration now I'm using
    a little over two ounces %uh coating chocolate and current chocolate differ
    from regular chocolate because all the cocoa butter
    on has been replaced with vegetable oil so we don't have to worry about
    tempering it might think they'll all be here but
    is not as pasty could have that weird you know vegetable oils text text
    softer and if you have a nice nap to it that he wanted
    course you can use temper chocolate but this is just a really quick in the
    evening decoration so
    he wanted for a tempering said a nice shortcut
    you can usually find temper chocolate baking and patient supply shops
    I'm you can also find that they're called candy melts
    in craft stores and even the grocery stores now are certain to carry them in
    on my hershiser calls on chocolate bark so did various different I'm
    names for these just some looks hard chocolate and check the back
    negre infancy if their cocoa butter has unearthed especially well
    does say around the ingredients sign a mean anyway before it gets too cold
    you wanna have a piece of parchment paper about
    quarter sheep and tall um anyone have a take down a little bit a justin is a
    mover all up now if you have flat lying
    a parchment paper like mine comes are all some I crawled up picking up flat
    when you'll have to take an unnecessary
    she wanna go ahead and poor and you're cutting chocolate
    and I'm just not my car in shop in the microwave you know how to do over a
    double boiler
    not a delicate Israel chocolate then taking a small offset spatula
    go ahead and and question around to make a nice
    flats even layer
    chocolate you don't have to go always the edges
    any chemical a bit thicker he wanted me I think this is up to you
    just nation its
    even all the way around so the next step is to cut diamond shapes for the curls
    now he noticed the chocolate isn't nearly as shiny as he used to be a fan
    nice
    doll Matt fat and looking finish some in the middle part just opened up white
    because it just
    course from the outside faster than the inside but US star before small-company
    sex you want to be nice if you don't wanna be all heart
    so when I first joined you days you want to cut
    a square see kinda blows
    I'm uneven edges
    they were shown to you if you wanna go ahead and start cutting
    horizontally about one inch to half inch pieces
    then doing the same thing
    cut and I Agnel I like to start in the middle
    okay now before it completely set up
    take off the tape take another case a parchment paper
    the same size as the other pizza party baby shower off with
    turn it on a DAG Nam
    taking something that's never like a broomstick
    I'm using my gumpaste rolling pin go ahead
    and wall up your chocolate curls
    and I think I'm worth watching just cutting shop would seal
    is that it doesn't set up as quickly as chocolate does has temper chocolate does
    seem a little bit more time to practice and play around with it
    tape it and keep it in there for a decade of Eli
    and then keep in the refrigerator and so you're ready to use it on
    horns all set up and it only takes the um
    huntley about
    minutes to set up given a good half an hour if you're concerned
    about it
    but other than that I'll show you how to take him out once it's all
    all of alright and now for our chocolate curls
    he remembers been sitting there for a greater pretty much this entire time
    they set up a lot faster than that ceiling in living in FL on
    and now all you need to do is just poor apart
    the cheapest the parchment paper any heavy traffic girls
    now the speaker they are the stronger they are
    defender they are the more don't like it but the more elegant than luck
    that's just on just a way of looking at it and you can also make a little bit
    tighter if you're all a little bit tighter
    but I find it sometimes it's a little hard to get that type so you can see the
    finish
    girls basically just a diamond
    aren't gonna spend too much just leave it like that and you can arrange across
    abbey want to just one at this throw them on their very random design
    that looks nice too and like I said you can you shaved chocolate
    I or you can graded or you can use very small shopper curls by
    just taking a vegetable peeler and and taking it to
    a solid block a real chocolate on how are you and decorated
    is fine and there are many girls of course can be stored at room temperature
    in a plastic bag or container
    freeze whenever you are ready to use them again *** *** CHOCOLATE CARAMEL PEANUT BOMB How To Cook That Dessert - YouTube !!! *** ***