Melt chocolate but don’t add any shortening. Dip the top of a partially inflated balloon in the chocolate, flip the balloon back and forth and twirl it to distribute the chocolate.
Hold the balloon upright and let dry for about a minute. Repeat dipping process two more times, then spoon some melted chocolate onto a parchment lined baking sheet and center the balloon, bowl side down on the melted chocolate base.
Repeat with more balloons , reheating the chocolate as needed. One pound chocolate will make 4 to 6 small bowls. Refrigerate til hard, about 1 hour, then pop the balloons and peel them away. Store the bowls in a cool dry place for up to 3 days.