Chocolate melted in a water bath chocolate (for more effectively can be used in brown and white chocolate), and cooled for about 5 minutes. Inflate and tie balloons (pre-washed and dried) to size with a diameter greater than the court in which the molten chocolate. Flood inflated balloon in the bowl, but no more than its largest diameter (middle). Careful not to touch the bottom and sides of the court (if very hot can burst the bubble). To more effectively can be tilted to various countries - formed into a curved sections. Turns and placed on paper (there will be bottom of the bowl). Cooled in a freezer for about 5 minutes. Remove and repeat the procedure to get more buy. Chilled bowl is released very carefully by bubble which is best to disconnect, not burst, to not get a sharp contraction and break chocolate. With ready buy can decorate desserts or fill with ice cream, fruit salad, mousse, cream or another of your choice.