Chocolate Dome - Blow up a balloon and coat with veg. oil. Place tempered chocolate (cooled a bit) into a pastry bag. Using tip #5, pipe lacy pattern onto balloon. Tape balloon to bottom of cupboard and allow choc. to dry. When it has hardened, deflate the balloon with a pair of scissors near the tied end so air escapes slowly. Slowly pull away the ballon and set dome on flat surface until ready to serve.