Molded Chocolate Handbag Recipes

CHOCOLATE HANDBAGS

Steps:

• To make the woven chocolate bag: I used a tall round glass container that was about 4-inches in diameter to give the front and back pieces their curve. Cover the container with parchment paper and tape it shut.
• Make the front and back: Use an offset spatula to spread a 1/4-inch-thick layer of tempered white chocolate over a sheet of acetate. Use a paring knife to cut a piece that is about 9 inches wide by 10 inches tall. You will need 2 of these pieces. Let the chocolate set slightly. While the chocolate is still pliable, curve each piece around the glass container and gently pinch the sides together. It will take a moment for the chocolate to set but this will give the bag its unique shape. When the chocolate is set, pull the glass container from the middle and peel off the acetate.
• Make the handbag base: Use an offset spatula to spread a 1/4-inch-thick layer of tempered white chocolate over a sheet of acetate. Use a paring knife to cut a base that is the shape of the space between the front and back. This is easy to do if you allow the chocolate to set slightly. Set the molded front and back on top of the chocolate and use a sharp paring knife to trace around the outside. When the chocolate is set, peel off the acetate. Use tempered chocolate to glue the piece into place at the bottom.
• Make the weaving strips: Roll out the dark molding chocolate to a 20-inch long rectangle. Use cornstarch to keep the modeling plastic from sticking to the rolling pin or the work surface. Use a sharp paring knife to cut 1-inch wide strips that are about 18 inches long. Repeat using the white molding chocolate. You will need 9 dark strips and 8 white strips for the weave. You will need 2 to 4 more strips for the handle strap, depending on the length of the strap, and a few inches for the logo.
• Weave the dark and white chocolate strips so the woven piece is slightly larger than the solid handbag. Place the handbag on its side so you can access the front. Use a pastry brush to paint a thin layer of tempered chocolate onto the front of the handbag. Carefully lift the woven piece and position it on top of the tempered chocolate, adhering it to the front of the bag. Use a sharp paring knife to trim as necessary.

CHOCOLATE HEART CANDIES

Steps:

• Melt 1 Ib.
• chocolate and orange oil in medium bowl.
• Stir until smooth.
• Temper using 4 oz.
• chocolate.
• Using pastry bag or heavy resealable plastic bag with comer cut off or teaspoon, fill heart-shaped cavities of molds almost to rims with chocolate Tap bottom of molds several times on work surface as they are filled to release air bubbles.
• Refrigerate 15 minutes or until bottoms of molds appear frosted and chocolate is set.
• Invert onto waxed paper, flexing sides or tapping back of molds to release chocolate.
• If chocolate resists, refrigerate an addtional 5 minutes.
• If desired, brush each heart lightly with gold dust.
• Spread remaining chocolate on waxed paper.
• Refrigerate until set; store in airtight container.