Edible Sprinkle Bowls Recipes

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EDIBLE PARMESAN CHEESE BOWLS



Edible Parmesan Cheese Bowls image

Make and share this Edible Parmesan Cheese Bowls recipe from Food.com.

Provided by SEvans

Categories     Very Low Carbs

Time 15m

Yield 1-10 serving(s)

Number Of Ingredients 2

1/3-1/2 cup parmesan cheese
parchment paper

Steps:

  • Preheat oven to 350°F - use middle rack.
  • Grate enough cheese to use 1/3 to 1/2 cup of cheese per bowl - depending on the size you wish to make.
  • Cut individual sheets of parchment paper according to desired number of bowls.
  • Make an appropriate size circle on each sheet of parchment paper.
  • Bake for 5 - 10 minutes depending on size of desired bowl. Watch carefully after the 6 - 7 minute mark - you only want the bowls to bubble, melt and turn slightly golden colored.
  • Remove from oven - and carefully using the parchment paper turn the melted cheese over the bottom of the bowl- it conforms as it melts.
  • Serve your favorite salad in these delicious edible bowls.
  • Pictured is my pear and apple salad - a delicious combination.

Nutrition Facts : Calories 143.5, Fat 9.5, SaturatedFat 5.8, Cholesterol 29.3, Sodium 509.2, Carbohydrate 1.4, Sugar 0.3, Protein 12.8

CHOCOLATE BOWLS



Chocolate Bowls image

I learn the best lessons when I make mistakes. I tried several recipes, and just made a mess. Well, I didn't just make a mess... I made a mess, but also managed to make edible chocolate bowls that were the hit of our Menu #18393. Definitely this is a fun deal. If this is your first time, allow yourself more than two days, so you can make mistakes and enjoy the process. This recipe is the result of two recipes here on Zaar... Recipe #210935 and Recipe #161209, reading about tempering chocolate online, and my dear friend Giancarlo. Giancarlo is a chef of fine European pastries. I called him and told him what I was going to do, and asked him if he had any pointers, and oh yes, could I buy some of his chocolate... If you should chose to use it... please check back for updates, as I know I will change this recipe as my knowledge and skills increase.

Provided by Sweetiebarbara

Categories     Candy

Time P2DT30m

Yield 24 single serving bowls, 24 serving(s)

Number Of Ingredients 3

1 1/2 lbs dark chocolate chips (Dark chocolate... I use 60% or higher... "dipping chocolate" definitely did not work for me!)
24 balloons
baking sheets lined with parchment paper

Steps:

  • It is very important to have a chocolate thermometer -- something that goes below 100 degrees!
  • Blow up balloons to desired size, make a knot in the top, and set aside.
  • Place 2/3 of the chocolate in the top of a double boiler.
  • Do not boil the water, or even have it on simmer, just keep it hot.
  • Stir the chocolate every few minutes.
  • The chocolate temperature needs to rise above 105 degrees, but keep in mind, it may burn at 200.
  • When the chocolate has melted, remove from heat.
  • Stir in remaining chocolate.
  • Stir again, and when all has melted, return top of double boiler to bottom.
  • Regulate heat to maintain a chocolate temperature of 88-90 degrees.
  • Spoon 1/2 teaspoon or less of chocolate onto the parchment, making sure you allow space for each bowl, this will form discs for the bowls to "land" on.
  • Dip the balloons, one at a time in the chocolate, covering as much as you want the bowl to be.
  • Place each on the individual discs.
  • When they are cool and hardened, make a tiny hole below the knot to SLOWLY release the air.
  • In my experience, the balloon still sticks to the chocolate, and I was not able to "peel it away". What I have done, is to make a tiny slit, just below the knot, and pour a tiny amount of tepid water into the balloon. The balloon suddenly, but cleanly, releases.
  • Any repairs, can be made with more warm, tempered chocolate.
  • Set aside in a cool dry place until you are ready to use them. They do not need to be refrigerated. I put mine in the guest bedroom on the dresser, away from Lizzie Borden (the cat).

Nutrition Facts : Calories 135.9, Fat 8.5, SaturatedFat 5, Sodium 3.1, Carbohydrate 17.9, Fiber 1.7, Sugar 15.5, Protein 1.2

SWIRLED EDIBLE BOWLS



Swirled Edible Bowls image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 8 edible bowls

Number Of Ingredients 0

Steps:

  • Inflate 8 small balloons; gently wash the tops and pat dry. Melt 1 1/2 cups white candy melts and 1/2 cup each red and blue candy melts in separate bowls; let cool slightly. Spread 8 small circles of the white candy onto a parchment-lined baking sheet (these will be the bases of the bowls).
  • Spoon the red and blue candy into the remaining white candy, then use a skewer to gently swirl (don't over mix). Dip the top quarter of each balloon in the candy; twist the balloon slightly to create a swirled look, then lift out and let the excess drip off. Place the balloon candy-side down on a circle of white candy melts. Refrigerate until set, 30 minutes to 1 hour.
  • Carefully make a small cut near the knot on each balloon to slowly deflate it, then gently peel the balloon away from the bowl. Refrigerate or freeze the bowls until ready to serve. Fill with ice cream or berries and whipped cream.

EDIBLE CHOCOLATE SPRINKLE BOWLS



Edible Chocolate Sprinkle Bowls image

Make and share this Edible Chocolate Sprinkle Bowls recipe from Food.com.

Provided by A Joyful Riot

Categories     Dessert

Time 10m

Yield 4 bowls

Number Of Ingredients 4

1 (12 ounce) bag of candy wafers (or chocolate)
2 cups rainbow candy sprinkles
baking sheet
parchment paper

Steps:

  • ADDITIONAL MATERIALS: 2 small bowls, sharp pin.
  • Blow up small balloons, about 6 inches in diameter.
  • Prepare a baking sheet with a layer of parchment paper on it for the bowls to freeze on.
  • Melt chocolate or candy in a microwavable bowl in 30-second increments, stirring after each until the chocolate is smooth.
  • Hold each balloon by the knot and dip straight down into the bowl of chocolate, pushing it down until the chocolate has gone up the sides as far as you want it to.
  • Lift the balloon straight up, allow the excess chocolate to drip off for a few seconds, without shaking.
  • Immediately add sprinkles to the bowls by tossing them onto the chocolate.
  • Set the balloons down onto parchment-lined sheet and freeze for about 2 minutes, depending on the kind of chocolate used.
  • Once the chocolate has hardened, remove balloons from the freezer and use a pin to pop them.
  • Peel the plastic away from the balloon, slowly if it's sticking.
  • Fill with ice cream and desired toppings!

Nutrition Facts :

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