here are the balloons filled with chocolate pudding to make the pudding "truffles" in the previous post. it is an awesome technique and i have been wanting to try it for some time now. learned about it through Alinea. they were setting lemon curd in the balloons.
i have been wanting to do a creamy chocolate pudding with a crisp chocolate shell and that technique hit me.
perfect.
especially when you don't have a lot of hemisphere molds.
fill the balloon with fluid chocolate pudding, submerge in ice bath to set, freeze, dip in chocolate/cocoa butter shell.
guess i could spray it at this point but i like the matte finish.
think i'll make some filled easter eggs with this technique.
