Best 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.

HOMEMADE FILLED CHOCOLATES

Steps:

• CHOCOLATE MOLD
• On low heat place the 5 ounces of dark chocolate (I did half and half) (broken into pieces) in a small-medium bowl over a pot of water (make sure bowl does not touch the water). Melt until smooth, stirring often with a fork or whisk. Remove from heat, let cool down (10-15 minutes).
• Then coat the chocolate molds swirling it around (I used a pastry brush to fill in the empty spots) and then tip it over to empty out the excess chocolate (I let it drain for approximately 5-10 minutes over a cookie rack), place the mold in the freezer for approximately 10 minutes, remove and coat one more time with the melted chocolate. This time refrigerate while making the Chocolate Filling.
• CHOCOLATE FILLING
• Chop the white chocolate (or milk chocolate) into small pieces, mix together with the powdered sugar, in a small saucepan heat to hot but not boiling the cream, and pour over the white chocolate mixture, stir until smooth (you may have to place the bowl over a pot of boiling water if it doesn't completely melt).
• Let sit approximately 15-20 minutes until cooled and thickened. Remove the mold from the fridge, place the chocolate filling in a pastry bag (or use a small spoon) and fill the molds 3/4 full, tap mold down a few times on counter top to remove air bubbles, top with remaining melted dark chocolate, and again tap mold lightly on counter top to remove air bubbles remove excess chocolate with a spatula and refrigerate 30 minutes to 1 hour until firm. Remove chocolates carefully from mold and serve. Enjoy!
• Keep stored in cool dry place, in air tight containers. I actually made mine in advance and froze them.

CHOCOLATE CANDY MAKING AND MOLDING: HOW-TO TIPS

Steps:

• 1. If you are playing around with chocolate molding, or getting to be a real pro at it (and very addicted) it's very important to know that you used the best ingredients. Skimping here and there affects the taste and presentation of your gift!
• 2. The biggest and most important chocolate Candy Making How-To tip: use THE best chocolate, pure vanilla, heavy whipping cream, candy coloring, candy flavorings, and other candy making supplies you can find. When you know you used the best, the praise you receive means even more.
• 3. Candy Making How-To Tip 1 - Melting - Microwave Guittard molding chocolate in 30-second intervals using microwave safe bowls, stir in-between to distribute the heat, in order to avoid scorching the chocolate. Keep chocolate at a constant temperature to produce a smooth, professional look. You can purchase a griddle, or use your stove top and frying pan. Lay two towels on the pan or griddle before placing the chocolate filled plastic bowl.
• 4. Candy Making How-To Tip 2 - Chocolate and water don't mix! Chocolate is oil based. Oil and water don't mix. Avoid any contact with water, including a freshly washed mold or tool - dry them first!
• 5. Candy Making How-To Tip 3 -Truffle Ganache (center) - When making your ganache filling for your truffles, make sure the heavy whipping cream you use is at room temperature, to avoid 'freezing up' the chocolate.
• 6. Candy Making How-To Tip 4 - Cooling - For faster cooling of the chocolate and for that fine, professional, finished look, put your mold, filled with warm chocolate, in the freezer, and dipped items in the refrigerator. Be sure do to this before they start to harden up, or the chocolate will look a bit foggy instead of shiny.
• 7. Candy Making How-To Tip 5 - Cleaning up - Pour leftover chocolate onto a piece of waxed paper and let cool so you can break and re-melt later. For the squeeze bottles - squeeze out leftover chocolate and place squeeze bottle in freezer. When frozen, squeeze the bottle to crack the chocolate so it comes out easily. Wash everything with hot water and then towel dry instead of air dry. Do not use soap with the molds because the residue will make it so the chocolate will not easily leave the mold the next time you use it. Don't throw away the mold when you are done! Make molded crayons! Take off the wrappers of the crayons, microwave in a paper bowl or cup for 4-5 minutes until melted. Pour into mold, you can use solid colors or swirl the colors together. Put in freezer for 15-20 minutes. Makes a great gift.
• 8. Candy Making How-To Tip 6 - Candy colors, oils, and flavors - Make sure these are oil-based so no water gets in your beautiful creation. When coloring the chocolate, don't use too much color or it will affect the taste and consistency of the chocolate. Make sure the vanilladoes not have added water; use the purest form. Use the candy paint brush or the painting/writing squeeze bottle to help you decorate!
• 9. Candy Making How-To Tip 7 - 3-D - Always clip the 3-D molds together withbulldog clips. They are the strongest, which leaves a cleaner line and less mess.
• 10. Candy Making How-To Tip 8 - Leftovers - After molding, always have a few things to dip in the left over chocolate. Pretzels, raisins, nuts, marshmallows, cookies, and dried fruits are all yummy when dipped in chocolate. If you have a lot of left over chocolate, it can be saved and re-melted next time you mold chocolate.
• 11. Candy Making How-To Tip 9 - Storage - Keep chocolate in a cool place. It is moisture sensitive and absorbs odors. Do not store chocolate in the refrigerator or freezer as it will pick up off-flavors and moisture.
• 12. Candy Making How-To Tip 10 - Don't get frustrated. If your first chocolates don't look as nice as the ones from the candy store, eat them anyway and try again! It takes some practice to master the dipping and molding skills, but you will get better the more you practice. In no time at all you will be turning out beautiful, professional-looking candies every single time.

MOLDED CHOCOLATE MOUSSE

Steps:

• Melt chocolate (see Micro Tip). Set aside to cool.
• Place milk in a 1-quart souffle dish. Stir in sugar. Sprinkle gelatin on top of milk. Let stand for 1 minute.
• Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Whisk. Cook for 1 minute 30 seconds.
• Remove from oven. Pour mixture into bowl for an electric mixer. Place bowl inside another bowl with ice water. Whisk gently but constantly until mixture thickens, about 4 minutes. Remove from ice water.
• Whip milk mixture with an electric mixer on high speed until very thick and fluffy, stopping twice to scrape sides of bowl. With mixer running, gradually pour in cream. Continue to whip on high speed, stopping to scrape sides of bowl, until mixture will hold a soft peak, about 5 minutes.
• With mixer on low speed, pour in chocolate, making sure chocolate falls into the cream mixture, rather than hitting the side of the bowl. Mix just until incorporated.
• Rinse a 4-cup mold with ice water. Scrape the mixture into the mold. Cover and refrigerate until set, several hours or overnight.
• To unmold, briefly dip mold once or twice into a bowl of hot water. Invert onto serving plate.