Add chocolate candy melts to microwavable bowls separated by color.

Line a baking sheet with wax paper and set it aside.

Add 1 teaspoon of coconut oil to each bowl of chocolate candy melt.

Microwave each bowl in 30-second intervals. Stir coconut oil and chocolate melts, place back in the microwave for an additional 30 seconds. Continue until all chocolate melts are melted.

Blow up balloons about 3-4 inches and tie. The smaller you blow up the balloon, the smaller the chocolate bowl will be.

This is where you have fun. Grab a medium-size bowl (big enough for the balloon to fit in) and spoon in all your favorite melted chocolates. Add about 1⁄4 cup of each color to the bowl.

Dip the balloon into the melted chocolate a few times to make sure you have a nice shell.

Place dipped balloon on a lined baking sheet and place in the refrigerator or freezer for 30minutes.

Remove chocolate-covered balloons from the refrigerator or freezer. Make a small cut with scissors at the top of the balloon. Carefully pull the deflated balloon away from the chocolate.

Discard the balloons and fill the chocolate bowls with ice cream or fruit.

Enjoy!