Prairie Flavors Content! Chocolate By Laura Araujo for breakfast and dessert


Edible Chocolate Bowls Serves 6 bowls


✓ 12 ounces of semi-sweet chocolate bowls


✓ 6 balloons ✓ Ice cream ✓ Berries


Edible Chocolate Bowls Photos by Laura Araujo


Salted Caramel Turtles


Cover a baking sheet with waxed paper. Wash and dry 6 balloons. Blow the bal- loons up to about 3 inches round. Heat the chocolate in a small microwave-safe bowl, stirring every 30 seconds. Spoon 6 dollops of chocolate onto the waxed paper, several inches apart, to form a base for each of the bowls. When the


chocolate is cool, but not hard, dip the balloons into the chocolate bowl so that it coats the balloon about 3 inches up. Place each of the dipped balloons on the chocolate bases. Place the tray in the refrigerator. After an hour, re-heat the chocolate and re-dip the chocolate bowls. Chill. After 30 minutes, remove the tray from the refrigerator. Make a small hole near the knot of the balloon to slowly release the air. Gently pull the balloon away from the chocolate. Use a piping bag with a small tip to pipe any remaining chocolate in shapes on waxed paper. Refrigerate. Fill the bowls with ice cream, top with berries and garnish with chocolate shapes.


Salted Caramel Turtles Serves 12


✓ ½ cup of pecan halves ✓ ½ cup of caramel bits ✓ Sea Salt ✓ ½ cup of chocolate chips


Place a piece of waxed paper on a plate and spray it with cooking spray. Toast the pecan halves in a dry skillet over me- dium-high heat, stirring frequently until


they start to brown. Heat the caramel bits in a microwave-safe bowl, stirring every 30 seconds until they are melted. Stir the pecans and a pinch of salt into the caramel. Drop the pecans, in groups of three, onto the waxed paper. Chill. Peel the caramel-covered pecans off the waxed paper. Heat the chocolate chips in a microwave-safe bowl, stirring every 30 seconds. Dip the caramels in the chocolate and return to the waxed paper. Chill.


BonusBonus


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