Recipe(tried): Use correct temperature

Steve, I know from working with chocolate that the final temperature, after tempering, should be:
90 degrees for dark
88 degrees for milk
86 degrees for white.
I had never tried to dip balloons in melted chocolate before, and thought it was about time, so this morning, I did. It worked beautifully. I suggest that you use a thermometer to check the temperature of your chocolate before dipping. My guess is that your chocolate was too hot, which caused the balloon to pop. I used a dark coating chocolate which was at 90 degrees, and had no problem. Lecithin is added to chocolate as an emulsifier, as Betsy said, which increases fluidity. This added ingredient helps make chocolate easier to work with, however, it makes chocolate taste "waxy" if too much is added. If you check the ingredients listed on your chocolate, you will find that it is probably already added. Good luck with your project, and thank you for prompting me to try something new, I had fun. Happy Baking, Chef Joy L.