Corporate Flying Dessert Suggestion

I always run through cooking magazines for something new and different for corporate clients. Recently I served ice cream sundaes in a chocolate shell. I made the shell by melting hershey bars and then dipping a balloon into the chocolate as it was cooling. Break the balloon and you have a great shell for the ice cream. It is tricky so try it at home first, first couple times I did this the balloon broke and I had chocolate on the ceiling of the kitchen!