Chocolate Balloon

Melt the dark chocolate pieces (1 l MicroCook Pitcher) for about 1 minute 30 seconds at 360 watts. Let rest for 1 minute without opening the Lid. Stir with a thin spatula (Thin silicone spatula). Let rest for about 5 minutes.

Fill the textured cavities of the Mini Football Mold using a thin spatula (Thin silicone spatula) and refrigerate for 20 minutes (or 10 minutes in the freezer).

Take out the Mold and let it sit at room temperature while melting the white chocolate pieces, about 1 minute 50 seconds at 360 watts. Let rest for about 1 minute with the Lid on. Stir (if needed, reheat the chocolate in 30-second intervals at 360 watts) and let rest for 5 minutes without the Lid.

Pour about 25 ml of melted chocolate into the first cavity and spread it to cover the entire cavity (Pro silicone brush). Do the same for the other cavities one by one. Refrigerate for 25 minutes.

Carefully unmold by pressing with 2 or 3 fingers to distribute the pressure on the back of the cavity.

Heat a pan over low heat. It should be warm (you should be able to touch the pan with your hand). Place 2 shells against the surface of the pan for 1 to 2 seconds, just to melt the edges.

Fill them (optional) and assemble the 2 shells by properly aligning the designs. Refrigerate for about 15 minutes before serving.