To prepare, you should have a few balloons blown up and resting on a clean surface. Balloons can be full of static, and are prone to pick up any stray fiber, hair, or particle on a seemingly dust-free surface. I gave both my table and platter a good wipe-down with a damp cloth. Lay out a large piece of parchment for the dipped balloons.
I used a small bag of Ghiradelli semi-sweet baking chips, melted in the microwave at 30 second intervals. You'll want to be careful to not overheat your chocolate, or the completed cups will develop a chalky white film in the drying process. My advice would be to stir very well between heating intervals.
You can also melt your chocolate in a saucepan on top of the stove on the lowest heat possible. This takes a bit longer, but your chocolate is less likely to develop the chalky white film.
Transfer chocolate to a small bowl. Your chocolate should not be hot. If you find that it is hot, let it cool slightly. Dip bottom of balloon into the melted chocolate and transfer to a piece of parchment paper. Continue to dip balloons until all chocolate is used.
Allow to dry for approximately 20 minutes. You'll know it's ready when the previously glossy chocolate coating has taken on a matte finish.
Now for the fun part. After the chocolate has set, carefully cut the balloon at the top just below the knot. Allow the air to escape slowly. The balloon will pull away from the chocolate and leave a beautiful cup!
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