Before you begin, make sure to wash and thoroughly dry the balloons. Blow up balloons to small size (about the size of a grapefruit).
Melt your chocolate using instructions that came with your chocolate (I melted mine in the microwave).
Let the chocolate cool for 5 - 10 minutes in a bowl that is sized so that you can dip your balloon into the bowl. The chocolate can't be so hot that it will pop the balloon.
Place six small dollops of chocolate on a cookie sheet with space between each dollop. Dip balloon base in chocolate to cover the bottom.
After your balloons are finished, move them to a cool area to set up (harden).
After the chocolate is completely set up, it's time to deflate the balloons. We used a sharp knife to pop the balloon (you could also use a pin) and then gently peel the deflated balloon from the chocolate bowl.
Fill the bowl with fresh berries, dust with powdered sugar and top with whipped cream. Serve and enjoy!