More about "molded chocolate handbag food"
CHOCOLATE HANDBAGS RECIPE | FOOD NETWORK
From foodnetwork.com
Author Jacques TorresSteps 5Difficulty Advanced
- 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.
HOW TO MAKE MOLDED AND FILLED CHOCOLATES - ALLRECIPES
From allrecipes.com
- Melt chocolate and coconut oil. This article gives you step-by-step instructions for three different ways to melt chocolate. I'm following the simple microwave method from the article to melt the entire bag of chips but with 1 teaspoon of coconut oil added.
- Coat molds. Using your spreader, add a small amount of melted chocolate to the molds one at a time. Then spread the melted chocolate so it coats the entire surface, taking care to spread the chocolate all the way up the sides of each mold.
- Add the fillings. Next, stuff the chocolate-coated molds with the fillings. Depending on the size of your mold, you might have to trim the fillings to fit.
- Fill mold with final layer of chocolate. This step gets a little messy! Using your spreader, add a small amount of the melted chocolate to each mold, filling the mold completely.
- Chill. Set the filled chocolate molds on a large tray lined with parchment paper. Freeze for one hour. Do not discard the tray or parchment; we'll use them in the next step.
- Pop out. This is the most rewarding part of the process! Gently pop out each piece of chocolate onto your chilled tray lined with parchment paper. Tip: Before decorating, it's a good idea to give the chocolates another hour to set at room temperature.
- Clean up the edges. Using your hands or the tip of a paring knife, gently remove any excess chocolate from the pieces. You can also use the tip of your fingers to round off any rough edges.
- Decorate. The popping out was the most rewarding part of the process, but the decorating is definitely the most fun. You can be super elaborate or you can keep it simple.
- Allow to completely set at room temperature. Before you prep these guys for gifting, it's important to allow them to sit at room temperature for an extra hour to fully set.
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