Chocolate balloon bowls

Method

1. Melt the two chocolates in separate bowls over pans of simmering water, without letting the bowls touch the water. Let the chocolate cool to about body temperature. If it is too hot the balloon may pop.
2. Blow up and tie the balloon. Sit the knotted end in the empty bowl and tape it in place.
3. Pour a quarter to a third of the Pascall chocolate over the balloon, then a quarter to a third of the white. Leave to set until no longer shiny.
4. Keep layering, letting each coat set. Save about a quarter of the white chocolate for the base.
5. Pour on the last of the white chocolate and immediately turn the balloon over onto baking paper. Hold it until the base sets, then leave it to set completely.
6. Slowly deflate the balloon and remove every piece. Fill the bowl and serve.

Adapted from goodtoknow.co.uk.