Chocolate Handbags – a delicious recipe with white chocolate, Modeling chocolate, Modeling chocolate, bittersweet chocolate. Easy to follow and perfect for any occasion.
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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.
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Cover the container with parchment paper and tape it shut.
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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.
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Use a paring knife to cut a piece that is about 9 inches wide by 10 inches tall.
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You will need 2 of these pieces.
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Let the chocolate set slightly.
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While the chocolate is still pliable, curve each piece around the glass container and gently pinch the sides together.
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It will take a moment for the chocolate to set but this will give the bag its unique shape.
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When the chocolate is set, pull the glass container from the middle and peel off the acetate.
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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.
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Use a paring knife to cut a base that is the shape of the space between the front and back.
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This is easy to do if you allow the chocolate to set slightly.
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Set the molded front and back on top of the chocolate and use a sharp paring knife to trace around the outside.
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When the chocolate is set, peel off the acetate.
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Use tempered chocolate to glue the piece into place at the bottom.
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Make the weaving strips: Roll out the dark molding chocolate to a 20-inch long rectangle.
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Use cornstarch to keep the modeling plastic from sticking to the rolling pin or the work surface.
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Use a sharp paring knife to cut 1-inch wide strips that are about 18 inches long.
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Repeat using the white molding chocolate.
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You will need 9 dark strips and 8 white strips for the weave.
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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.
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Weave the dark and white chocolate strips so the woven piece is slightly larger than the solid handbag.
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Place the handbag on its side so you can access the front.
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Use a pastry brush to paint a thin layer of tempered chocolate onto the front of the handbag.
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Carefully lift the woven piece and position it on top of the tempered chocolate, adhering it to the front of the bag.
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Use a sharp paring knife to trim as necessary.
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Make the logo: Weave the dark and white chocolate strips so the woven piece is about 3 inches square.
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Use a sharp paring knife to trim as necessary.
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Use a pastry brush to paint a thin layer of tempered chocolate on the back of the logo square.
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Press it into place on the front of the woven handbag.
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The tempered chocolate will act as a glue to keep the logo in place.
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Make the back cover: I used a textured piece of plastic to give the back cover a nice texture.
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Roll out the dark molding chocolate over the textured piece to form a 9-inch wide by 10-inch tall rectangle.
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Use cornstarch to keep the modeling plastic from sticking to the rolling pin or the work surface.
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Use the pastry brush to spread tempered chocolate onto the rolled piece.
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Place the handbag in the center of the rolled piece and gently pull the ends to meet the sides of the bag.
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Pinch the ends gently to adhere everything in place.
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Make the strap: Use the remaining strips to make the strap.
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Roll each color into a 1/4-inch thick rope.
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If necessary, you can gently pinch 2 lengths of modeling plastic together to make a longer rope.
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Twist the 2 colors around each other.
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The strap I made was about 1/2-inch wide by about 36 inches long.
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Use tempered chocolate to adhere the strap onto the side of the handbag, starting at the bottom.
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Make the traditional purse: If you make the pieces for this purse in the order that the recipe is written, assembly will be easy.
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To make the sides: Make a template from cardboard that is a trapezoid shape.
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The base is 3-inches wide.
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The top is 2-inches wide and the piece is 6-inches in length.
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Trace around the template onto a transfer sheet making 2 copies.
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These 2 pieces will be the sides.
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Use an offset spatula to spread a 1/4-inch-thick layer of tempered dark chocolate over each transfer sheet being sure to spread the chocolate beyond the edge.
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Let the chocolate set.
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When it has set completely, remove the transfer sheet.
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To make the back piece: Use a transfer sheet that is 9 inches long by 13 inches wide.
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Use an offset spatula to spread a 1/4-inch-thick layer of tempered dark chocolate over a transfer sheet being sure to spread the chocolate beyond the edge.
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Let the chocolate set slightly.
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Turn the rectangle so the 13-inch-wide edge is closest to you.
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While the chocolate is still pliable, set each 3-inch base of the side piece onto the chocolate rectangle positioning it so it rests at the top outside edges of the rectangle.
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Be sure the decorated side faces out.
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Pull the rectangle up and gently adhere it to the tapered edge of each side piece.
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Hold this for a moment while you wait for the chocolate to set.
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When the sides hold, position the largest face of the rectangle on the flat surface so the chocolate can cool while laying on a flat surface.
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When the chocolate is set, peel off the acetate.
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To make the front piece: Start with a transfer sheet that is 13 inches wide and 141/2 inches long.
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Trim it into trapezoid shape that is 13-inches at the base and that tapers to 6 inches wide at the top.
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The taper only happens in the last (top) 5 inches.
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Use an offset spatula to spread a 1/4-inch-thick layer of tempered dark chocolate over the transfer sheet being sure to spread the chocolate beyond the edge.
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Let the chocolate set slightly.
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Turn the transfer sheet so the widest end is closest to you and the tapered end is at the top.
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While the chocolate is still pliable, set the back piece at the base of the trapezoid.
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Pull the tapered end over the top so the purse closes.
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Make the strap: Roll out the dark molding chocolate to a 30-inch long rectangle.
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Use cornstarch to keep the molding plastic from sticking to the rolling pin or the work surface.
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Use a sharp paring knife to cut two 1-inch wide strips that are about 26 inches long.
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Roll each strip into a 1/4-inch thick rope.
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Twist the 2 ropes around each other.
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The strap I made was about 1/2-inch wide by about 24 inches long.
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Use tempered chocolate to adhere the strap to the sides of the handbag.
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SOURCE:
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Chocolate Melter: Demarle New Jersey, Demarle.com
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Chocolate Cold Spray: PCB in France 011 33 0388 587333
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Textured Plastic Sheet: PCB in France 011 33 0388 587333
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Lustre Dust: PCB in France 011 33 0388 587333
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Molding Plastic: Beryls
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Transfer sheets: Beryls
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 5 pounds white chocolate, tempered, Modeling chocolate, dark chocolate, Modeling chocolate, white chocolate, 5 pounds bittersweet chocolate, tempered.
Yes, Chocolate Handbags falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.