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Recipe: Chocolate Bowls and Lecithin Info

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Hi Steve,

Hopefully someone that has tried this will respond. In the meantime, I haven't attempted this, but here's a recipe from our archives that dips into lukewarm chocolate. Regarding your lecithin question, here's info from Chocolate Passion: Recipes and Inspiration from the Recipes of Chocolatier Magazine: Lecithin is a soybean-by-product, used as an emulsifier and stabalizer. It improves the texture and storage qualities of chocolate, and is part of the formula of virtually all chocolates.

Happy New Year,

Betsy at recipelink.com

CHOCOLATE BOWLS
Posted to recipelink.com by: peggy on Sunday December 6th 1998

8 oz chocolate melted (chips, Hershey bars, or Bakers chocolate).

Blow up 2 balloons to 3". Dip and roll around about 3" up balloon in LUKEWARM chocolate. Freeze balloons and chocolate till firm. Remove from freezer, puncture balloons and carefully peel off. Fill bowl with ice cream or hulled whole strawberries marinated in Grand Marnier.


MsgID: 0045931
Shared by: Betsy at TKL
In reply to: ISO: chocolate dessert tulip cups
Board: Cooking Club at Recipelink.com
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