Start by melting the chocolate candy coating or tempering the chocolate
. You don't want to use untempered chocolate, because it will get soft at room temperature and your bowls might not hold their shape nicely. Set the melted coating or tempered chocolate aside to cool so that it is no longer warm to the touch. If the chocolate is too warm when you're dipping the balloons, they might pop, which is not only disappointing, but annoying to clean up! So let that chocolate cool until it's barely warm, but not so cool that it starts to set.