I first saw this done by Hubert Keller. A few things: 1.always use a double boiler setup to melt chocolate, a microwave sucks and may have some hot spots that will pop the balloon, and the chocolate never gets as beautiful/chocolatiers don't use microwaves. 2. Use a thermometer, as in the chocolate will have melted well over 100 degrees but needs to cool slightly below 98 or the balloons may pop when a balloon is touched to it. 3. They should be popped in the fridge for a few moments before popping.
Like · Reply · 5 · June 14