In a heatproof bowl set over a pan of simmering water, melt white chocolate gently over medium low heat, stirring often. Stir in vanilla seeds. Let white chocolate cool til warm to the touch.
Meanwhile, blow up 4 b alloons to serve as your molds. You can make them as big or small as you like. Balloons with an 11 inch diamtere maximum is the key.
Inflate each one about halfway to create a mold about 5 inches in diameter at the widest point. Water balloon size balloons, although adorable, are thinner and tend to pop when they make contact with even slightly warm white chocolate
Line 2 baking sheets with parchment paper. Lightly coat each balloon with nontick cooking spray and lightly spray the parchment also. Holding a balloon by its tied end, dip the bottom into the melted white chocolate land roll it from side to side to coat the surface, about 3 to 4 inches up the side. Irregular edges are charming.
Alternatively, you can dip the balloon and then use a spatula to spread the white chocolate, creating attractive swirls and textures on the sides of the bowl. Set dipped balloons on prepared sheets and freeze or refrigerate til set. Pop balloons with scissors and then carefully peel them away from the bowls. Chill bowls til ready to serve. Fill with whipped cream and seasonal fruits. Makes 4 bowls