AFTER watching a TV chef create chocolate bowls, I thought I'd make them. So I dipped 12 balloons half-way into melted chocolate, as the chef had instructed, and lined the bowls up on my kitchen counter to set.
But as I admired my work, the balloons began to explode, one by one, splattering chocolate all over me and my kitchen. I could only stand there, covered in chocolate, and laugh.
Later I learned that the balloons should have been inflated at least 30 minutes before dipping, which would have prevented the explosions. I am still cleaning chocolate off the kitchen ceiling! —Jan McElroy, Long Beach, California