Blow up a small balloon, which will be the measure to make the plate, so the size of the balloon depends on you. Oil the balloon with cotton or whatever you like so that the chocolate doesn’t stick.
Put 7 oz of chocolate coating in a small bowl, you can use semisweet or milk chocolate. Melt the chocolate in 30-second intervals.
Put the balloon inside the plate with hot chocolate until covering a little more than half of the balloon. Turn it around and remove. Remove the excess by moving the balloon. Put the balloon with chocolate turned upside down over a cup and refrigerate for a few minutes. Give it a second layer of chocolate in the same way as the first one. If the chocolate hardens, put it in the microwave again for a few seconds.
The chocolate layer must be thick enough so it doesn’t break when you fill it with anything you want. Refrigerate to solidify very well. Carefully burst the balloon and remove any excess that may have stuck to the chocolate.
Remove the chocolate plate right before serving and fill with ice cream, fruits or anything you want. I used lucuma ice cream, blueberries, rough bindweed fruit, caramelized nuts, Oreo cookies, dulce de leche…
FIT VERSION: use 70% cocoa chocolate and fill only with fruits.
FAT VERSION: Use milk chocolate.
Recipe by: @valenmacauliffe
