Help!!!!!!!! Tried To Make Chocolate Cups Using Balloons
Decorating By confectionaryperfection Updated 1 Dec 2006 , 2:31am by SugarplumStudio
i blew up the balloons small dipped in melted candy coating and put in freezer, now as i understand it, once the chocolate is hard you pop the balloon and you have a chocolate cup. well the balloons got stuck to the chocolate wont come out. what did i do wrong?
Try spraying the balloons with no stick spray 
Sorry for your troubles, but I had never even heard of doing that. Cant wait to try it!
hmm i did those but my balloons didnt get stuck, actually 1 of them was hard to pull off but it came off. Pull them gently. When i did them i made such a mess because my chocolate got too hot and popped the balloons and splattered chocolate everywhere. Goodluck getting them off, sorry i wasnt much more help!
do you think my balloons were too small? or the chocolate too hot??
Since you're not using real, tempered chocolate, I think putting a bit of no stick spray, crisco, or butter on the balloons would be a good idea (I think that the cocoa butter in real chocolate eliminates this issue of sticking).
Also, I'd only put them in the refigerator, not the freezer or I'd let them warm up a bit before trying to remove the balloons--you may have had a sort of "suction" going on rather than a "sticking" and once the chocolate and the balloon/air in the balloon are a bit warmer, you should have a better result.
Rae
I agree with Rae, you could even just leave them out to set, and it would work as well. I think a little spray would definetly do the trick.
here's a pic of mine, i made bowls though not cups and i used them for serving ice cream. next time i will definitely make cups using smaller balloons because i got a sugar rush from eating the ice cream and then the chocolate bowl.
here's a link to instructions for those interested. I saw paula deen do them on her party show.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_34695,00.html
just Thanksgiving week on the Carol Duval show, she had a guest artist on who made these. Her pointers:
1) use candy melts and heat gently until just soft enough for dipping.
2) blow up balloon once and then let air out.
3) blow up balloon a second time and tie off (blow up to different sizes to get different size bowls)
4) put balloon in straight down and then rotate:
a) to the north
b) to the south
c) to the east
d) to the west
5) set on parchment paper to harden
6) to remove balloon -- stretch neck of balloon between fingers and use pair of scissors to nick the balloon and slowly release the air. She expressly warned not to pop the balloon.
even she had to "gently urge" on balloon to let go.
Hey everyone,
I know I'm late on this one, but the absolute best ballons to use for chocolate cups are grayish/sliver water bomb balloons. Most party supply places carry them. There is something about their size and thickness that is just perfect for chocolate cups.
One of my instructors back in culinary school shared that secret and I won't use anything else!
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