Molded Chocolate Handbag

Directions

1. 1
   ["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.""