Chocolate Handbags

• 5 pounds white chocolate, tempered
• Modeling chocolate, dark chocolate
• Modeling chocolate, white chocolate
• 5 pounds bittersweet chocolate, tempered

1. 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.
2. Cover the container with parchment paper and tape it shut.
3. 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.
4. Use a paring knife to cut a piece that is about 9 inches wide by 10 inches tall.
5. You will need 2 of these pieces.
6. Let the chocolate set slightly.
7. While the chocolate is still pliable, curve each piece around the glass container and gently pinch the sides together.
8. It will take a moment for the chocolate to set but this will give the bag its unique shape.
9. When the chocolate is set, pull the glass container from the middle and peel off the acetate.
10. 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.
11. Use a paring knife to cut a base that is the shape of the space between the front and back.
12. This is easy to do if you allow the chocolate to set slightly.
13. Set the molded front and back on top of the chocolate and use a sharp paring knife to trace around the outside.
14. When the chocolate is set, peel off the acetate.
15. Use tempered chocolate to glue the piece into place at the bottom.
16. Make the weaving strips: Roll out the dark molding chocolate to a 20-inch long rectangle.
17. Use cornstarch to keep the modeling plastic from sticking to the rolling pin or the work surface.
18. Use a sharp paring knife to cut 1-inch wide strips that are about 18 inches long.
19. Repeat using the white molding chocolate.
20. You will need 9 dark strips and 8 white strips for the weave.
21. 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.
22. Weave the dark and white chocolate strips so the woven piece is slightly larger than the solid handbag.
23. Place the handbag on its side so you can access the front.
24. Use a pastry brush to paint a thin layer of tempered chocolate onto the front of the handbag.
25. Carefully lift the woven piece and position it on top of the tempered chocolate, adhering it to the front of the bag.
26. Use a sharp paring knife to trim as necessary.
27. Make the logo: Weave the dark and white chocolate strips so the woven piece is about 3 inches square.
28. Use a sharp paring knife to trim as necessary.
29. Use a pastry brush to paint a thin layer of tempered chocolate on the back of the logo square.
30. Press it into place on the front of the woven handbag.
31. The tempered chocolate will act as a glue to keep the logo in place.
32. Make the back cover: I used a textured piece of plastic to give the back cover a nice texture.
33. Roll out the dark molding chocolate over the textured piece to form a 9-inch wide by 10-inch tall rectangle.
34. Use cornstarch to keep the modeling plastic from sticking to the rolling pin or the work surface.
35. Use the pastry brush to spread tempered chocolate onto the rolled piece.
36. Place the handbag in the center of the rolled piece and gently pull the ends to meet the sides of the bag.
37. Pinch the ends gently to adhere everything in place.
38. Make the strap: Use the remaining strips to make the strap.
39. Roll each color into a 1/4-inch thick rope.
40. If necessary, you can gently pinch 2 lengths of modeling plastic together to make a longer rope.
41. Twist the 2 colors around each other.
42. The strap I made was about 1/2-inch wide by about 36 inches long.
43. Use tempered chocolate to adhere the strap onto the side of the handbag, starting at the bottom.
44. Make the traditional purse: If you make the pieces for this purse in the order that the recipe is written, assembly will be easy.
45. To make the sides: Make a template from cardboard that is a trapezoid shape.
46. The base is 3-inches wide.
47. The top is 2-inches wide and the piece is 6-inches in length.
48. Trace around the template onto a transfer sheet making 2 copies.
49. These 2 pieces will be the sides.
50. 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.
51. Let the chocolate set.
52. When it has set completely, remove the transfer sheet.
53. To make the back piece: Use a transfer sheet that is 9 inches long by 13 inches wide.
54. 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.
55. Let the chocolate set slightly.
56. Turn the rectangle so the 13-inch-wide edge is closest to you.
57. 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.
58. Be sure the decorated side faces out.
59. Pull the rectangle up and gently adhere it to the tapered edge of each side piece.
60. Hold this for a moment while you wait for the chocolate to set.
61. 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.
62. When the chocolate is set, peel off the acetate.
63. To make the front piece: Start with a transfer sheet that is 13 inches wide and 141/2 inches long.
64. Trim it into trapezoid shape that is 13-inches at the base and that tapers to 6 inches wide at the top.
65. The taper only happens in the last (top) 5 inches.
66. 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.
67. Let the chocolate set slightly.
68. Turn the transfer sheet so the widest end is closest to you and the tapered end is at the top.
69. While the chocolate is still pliable, set the back piece at the base of the trapezoid.
70. Pull the tapered end over the top so the purse closes.
71. Make the strap: Roll out the dark molding chocolate to a 30-inch long rectangle.
72. Use cornstarch to keep the molding plastic from sticking to the rolling pin or the work surface.
73. Use a sharp paring knife to cut two 1-inch wide strips that are about 26 inches long.
74. Roll each strip into a 1/4-inch thick rope.
75. Twist the 2 ropes around each other.
76. The strap I made was about 1/2-inch wide by about 24 inches long.
77. Use tempered chocolate to adhere the strap to the sides of the handbag.
78. SOURCE:
79. Chocolate Melter: Demarle New Jersey, Demarle.com
80. Chocolate Cold Spray: PCB in France 011 33 0388 587333
81. Textured Plastic Sheet: PCB in France 011 33 0388 587333
82. Lustre Dust: PCB in France 011 33 0388 587333
83. Molding Plastic: Beryls
84. Transfer sheets: Beryls

white chocolate, modeling chocolate, modeling chocolate, bittersweet chocolate

Taken from www.foodnetwork.com/recipes/chocolate-handbags-recipe7.html (may not work)