Start by melting the cooking chocolate in a double boiler.

Inflate the balloons, dip them in the melted chocolate, and place them on a tray. Refrigerate for about an hour.

In a food processor, blend the frozen bananas and yogurt, add Pintarolas, and blend again.

Remove the balloons from the refrigerator, pop them, and you have your chocolate cups.

Serve the ice cream in the chocolate cups and finish with more Pintarolas.