Inflate and tie off balloons. Don't make them too large or the bowls will be too big. My finished bowls were approx. 10cm across.
Line a tray that will fit into your fridge with greaseproof paper. When chocolate is melted use a spoon to put 6 dollops spaced apart on the paper.
Dunk balloons into the chocolate so that it coats evenly, then set on top of each circle of chocolate. This will hold the balloon upright. Place in fridge to set until hard.
There will be plenty of spare chocolate, but you need extra to create enough depth to dunk the balloons. So with the excess, use a spoon to create shapes for decorating. Don't make them too thin or they will easily snap. Again, place in fridge to set.
Blend banana and fruit until smooth and creamy. Place in freezer to set.
Using a pin, pop the balloons and peel away from the chocolate.
Using an ice-cream scoop serve a ball into each bowl, along with some fresh fruit and decorate with chocolate shapes.
You should have a fair amount of chocolate shapes and ice-cream left over for more occasions.
You can make sorbet by using just the red fruits and no banana.
For a creamer ice-cream, use more banana and a dash of milk.