MOLDED CHOCOLATE HANDBAG
Steps:
- To make the sides of the handbag, use a ladle to fill one of the side mold pieces with bittersweet chocolate. When it is full, empty the excess chocolate back into the bowl. The inside of the mold should be evenly coated with chocolate. Wipe the lip of the plastic mold clean and place upside down on a wire rack over a sheet pan. Repeat using the other side of the mold. Once the chocolate starts to harden, about 5 minutes, scrape the lip of the mold clean again with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold, and a clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden.
- If the chocolate is properly tempered, it will easily release from the mold. To unmold, rest your thumbs on the outside, place your first two fingers on the inside of the bag and gently begin to lift the chocolate from the mold. Do not press or pull too hard or you will break the chocolate. You will need to apply this lifting pressure to all sides to loosen the chocolate from the mold. Repeat for all of the mold pieces. To make the body, use an offset spatula to spread a layer of chocolate onto the square textured plastic pieces of the handbag mold set. Be careful not to make it too thin or it will break when you bend it. Allow the chocolate to set slightly. Place each of the molded side pieces at one end of the square and carefully wrap the rest of the square up the side pieces.
- When the chocolate has set, carefully peel away the plastic sheet. It should release from the chocolate quite easily. When you are ready to close the handbag, repeat the same procedure using the other flat textured piece. Be careful that you do not make this piece until after you have filled the bag with the desired contents. The handle is made using the same technique. To make the label, place a transfer sheet in front of you. Mix a little bit of red food coloring into the melted cocoa butter. Using a small pastry brush, apply a light layer of color to the transfer sheet and allow it to set briefly. Using an offset spatula, spread approximately a 1/4-inch thick layer of white chocolate over the color onto the transfer sheet, completely covering the design. Allow the chocolate to set. When the chocolate has set, carefully peel away the back of the transfer sheet. It should release from the chocolate quite easily. Using a hot, sharp chef's knife, cut out a label. To do this, heat the knife under very hot water and wipe it dry. Hold the knife blade against the side of the chocolate where you want to make the cut. Do not press on the knife or the chocolate will break. Allow the heat of the knife to "cut" through the chocolate by melting it. Repeat to make as many labels as required. Set aside until ready to use. Carefully fill the handbag with the desired filling. Attach the piece that closes the bag (as described above). Use tempered chocolate to "glue" the handle and label to the front.
- How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
- One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
- The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
- A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
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
Easy Homemade Filled Chocolates, a delicious filled chocolate candy recipe, chocolate molds, make this an easy to make Christmas treat.
Provided by Rosemary Molloy
Categories Dessert
Time 35m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 89 kcal, Carbohydrate 9 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 7 mg, Sugar 8 g, ServingSize 1 serving
More about "molded chocolate handbag recipes"
HOMEMADE CHOCOLATE CANDY HEARTS - MEATLOAF AND MELODRAMA
From meatloafandmelodrama.com
Ratings 1Category DessertCuisine AmericanTotal Time 15 mins
- Pour the chocolate into the candy mold, add sprinkles or more chocolate, and refrigerate until firm
HOW TO MAKE MOLDED TRUFFLES - THECOOKFUL
From thecookful.com
5/5 (1)Total Time 1 hr 10 minsCategory DessertCalories 196 per serving
- Pour the heavy cream into bowl and microwave in 30 second increments, stirring in between, until the heavy cream is nearly boiling, around 200°F.
- Add the chocolate chips to the cream and stir until the chocolate is melted and smooth. Chill in fridge for 15 minutes.
- Using the tempered chocolate, spoon a bit of chocolate into the mold and paint the sides of the mold with chocolate. Chill until set.
- Spoon the ganache into a piping bag or a ziplock baggie and cut the tip. Take the molds out of the fridge and pipe in a dot of ganache in the middle of the mold, tapping the mold lightly to eliminate any air bubbles. Place back in the fridge for ten minutes to set.
HOW TO MAKE MOLDED CHOCOLATES: 13 STEPS (WITH PICTURES ...
From wikihow.com
88% (96)Views 124KEstimated Reading Time 8 mins
HOW TO MAKE MOLDED CHOCOLATE CANDY | ALLRECIPES
From allrecipes.com
Estimated Reading Time 3 mins
HOMEMADE FILLED CHOCOLATES (VEGAN CHOCOLATE CANDY ...
From alphafoodie.com
5/5 (2)Calories 66 per servingCategory Dessert, Snack
- Blend the cashews into a slightly chunky paste before adding the remainder of the ingredients and blending until smooth. Try the filling and add more spices if preferred.
- If you're using silicone molds and aren't worried about tempering the chocolate for a nice, shiny shell, simply melt your chocolate either in the microwave or with a double boiler method (bain-marie).If you use the microwave, melt it in spurts of 10-15 seconds, stir and repeat until it's almost melted. It will continue to melt without the heat, as you stir the chocolate. For a double-boiler, place the chocolate in a bowl over a pan on simmering water - make sure the water isn't touching the bottom of the bowl. Stir until the chocolate has melted - but be careful not to get ANY water in the chocolate, or it can cause it to seize.
- I used a small heart-shaped mold this time and suggest using similar fairly small 1-2 bite-sized molds.Pour a layer of chocolate into the silicone mold, swirling it around to cover all surfaces.Alternatively, you can melt enough chocolate to fill all of the molds, then turn the mold over onto parchment paper, allowing all the excess to fall out. When using this method, one go is usually enough.I left mine fairly messy on top of the mold, though it can be handy to use a bench scraper or similar tool to scrape away any excess chocolate before it goes in the freezer.
- Pipe the cacao cashew mix into the chocolate molds. Don't fill it all the way to the top, as you'll be pouring more chocolate over the top.If your piping bag created a little 'peak' at the top of the filling, you could use a damp finger to just press them down into the mold.
HOW TO MAKE MOLDED CHOCOLATE CANDIES - THE SPRUCE EATS
From thespruceeats.com
- Gather Your Ingredients. This tutorial will show you how to make any molded chocolates in general, and heart of gold truffles in particular. Once you know how to make molded chocolates, you can use this method to fill molded chocolates with all sorts of different fillings, like caramel, soft fondant, or marshmallows.
- Heat the Cream. First, prepare the ganache filling. Place the chopped bittersweet chocolate in a medium bowl, and set aside. Pour the heavy cream into a small saucepan over medium heat, and bring it to a simmer.
- Pour the Hot Cream Over the Chocolate. Once the cream is near boiling, pour the hot cream over the chopped chocolate and let it sit for one minute to soften the chocolate.
- Whisk the Cream and Chocolate Together. Gently whisk the cream and chocolate together until they're a smooth, homogeneous mixture. Add the vanilla extract and stir to blend.
- Fill the Mold With Chocolate. While you wait for the ganache to cool, prepare the molds. If you have only one mold, you will have to repeat this process multiple times until all of your candies are formed.
- Pour Excess Chocolate From the Molds. Wait about a minute, then flip the mold upside down over a piece of waxed paper or parchment paper. The excess chocolate will drip down onto the paper.
- Scrape Chocolate From the Top of the Mold. Take a chef's knife, an offset spatula, or a bench scraper, and run it across the top of the mold, removing any excess chocolate from the top.
- Fill the Molds With Ganache. Once set, spoon or pipe the ganache into your molds, filling each cavity 3/4 full. Tap the molds on the counter to release any air bubbles.
- Cover the Ganache With More Chocolate. Once the ganache is chilled and firm, re-melt the coating or re-temper the chocolate and spoon some melted chocolate on top of each cavity, spreading it to the edges so the ganache is completely sealed in.
- Scrape Chocolate From the Top of the Molds. Scrape off the excess again with your knife or bench scraper, until the chocolate layer is completely flat with the top of the mold.
HOW TO MAKE MOLDED AND FILLED CHOCOLATES | ALLRECIPES
From allrecipes.com
- Melt chocolate and coconut oil. melted chocolate in a glass bowl with wire whisk. This article gives you step-by-step instructions for three different ways to melt chocolate.
- Coat molds. lining chocolate molds with melted white chocolate. 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. adding nuts, caramel, and truffle fillings to chocolated coated candy molds. Next, stuff the chocolate-coated molds with the fillings.
- Fill mold with final layer of chocolate. adding the final layer of melted chocolate to filled chocolate molds. 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. unmolded homemade filled chocolates before trimming and decorating. This is the most rewarding part of the process! Gently pop out each piece of chocolate onto your chilled tray lined with parchment paper.
- Clean up the edges. cleaning up the uneven edges of a homemade filled chocolate. Using your hands or the tip of a paring knife, gently remove any excess chocolate from the pieces.
- Decorate. brushing edible glitter on top of a homemade molded chocolate. The popping out was the most rewarding part of the process, but the decorating is definitely the most fun.
- 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.
RECIPE - BROWN BAG COOKIE MOLDS
From brownbagcookiemolds.com
File Size 446KBPage Count 3
RECIPE: CHOCOLATE SHORTBREAD FOR BROWN BAG MOLD ...
From recipelink.com
Category Breads-AssortedReply to RecipeFrom Betsy at TKL, 12-06-2000
HOW TO MAKE MOLDED TURTLES – J.WILTON
From j-wilton.com
Estimated Reading Time 2 mins
LESSON—CREATING CHOCOLATE BONBONS USING A MOLD
From ecolechocolat.com
Estimated Reading Time 7 mins
HOT CHOCOLATE BOMB RECIPE WITHOUT MOLD - FOOD RECIPE
From foodrecipe.news
CHOCOLATE MOUSSE MOLD RECIPE – JUST EASY RECIPE
From justeasyrecipe.com
MELTING CHOCOLATE CHIPS FOR MOLDS RECIPES
From tfrecipes.com
CHOCOLATE MOUSSE MOLD RECIPE - SIMPLE CHEF RECIPE
From simplechefrecipe.com
CHOCOLATE MOLD RECIPE FILLING – JUST EASY RECIPE
From justeasyrecipe.com
MOLDED CHOCOLATE HANDBAG – RECIPES NETWORK
From recipenet.org
MOLDING CANDY FROM CHOCOLATE CHIPS - RACHEL ARMINGTON
From rachelarmington.com
CHOCOLATE SPOON MOLD RECIPE - FOODRECIPESTORY
From foodrecipestory.com
STRAWBERRY COLLAGEN FILLED VALENTINES DAY CHOCOLATES ...
From hearthyfoods.com
MOLDED CHOCOLATE HANDBAG | RECIPE | CHOCOLATE HANDBAGS ...
From pinterest.ca
MOLDED CHOCOLATE HANDBAG RECIPE | FELLERWKJ
From fellerwkj.wordpress.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love