Recipe: Tips for Making Chocolate Cups Using Balloons

Hi Susan,

I'm sorry to hear about the problem with balloons popping! I haven't tried making chocolate cups using balloons but I looked around at recipes previously shared and around the Net to try to get some clues to what's happening. Here are some possibilities:

- Maybe the chocolate is too hot - one recipe cools the chocolate to 85 degrees F before coating the balloon (I'm sure you've tried cooling the chocolate longer because that's an obvious cause). Please protect yourself and anyone else in the vacinity from flying hot chocolate in case the balloon breaks!

- Maybe the balloons are too small so they are too thin when inflated (one recipe I saw mentioned using 7-inch ballons.)

- Maybe something in the cooking spray is making the ballown weaker (just an idea, not based on fact or anyone else's commnet). Try one without using cooking spray (it should still release when you deflate the balloon).

- Maybe something is being used to coat the balloon is causing it to break or, if dipping in the chocolate, maybe the chocolate isn't deep enough and the balloon is breaking when touching the surface under the chocolate.

- Tie the balloon with a ribbon or string instead of making a knot in it so you can release the air slowly to help prevent breaking the shell.

I hope that's a help!

Betsy