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Home » Other Sweets & Treats » One-Ingredient Chocolate Bag

One-Ingredient Chocolate Bag

Published: Feb 5, 2021 · Modified: Dec 10, 2021 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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What could be better than an edible chocolate bag? Fill it with whatever your heart & stomach desires. This One-Ingredient Chocolate Bag is perfect for Valentine's Day, date night in, and any and all celebrations.

A chocolate bag on a white plate on white table, with a marble background, surrounded by red rose petals.

Updated December 2021 with more information.

Looking for a fun and interactive dessert? This One-Ingredient Chocolate Bag is perfect for Valentine's Day, anniversaries, birthdays, celebrations or just a date night in. It’s so much fun to dig in and find what’s in this tasty edible chocolate bag.

Not to mention, you can totally customize the contents of the bag to whatever your heart desires. Cookies? Sure! Ice Cream? Why not? Mousse? Yes, Please! Chocolate covered strawberries? Oh yeah! I've filled the chocolate bag with my Red Wine Chocolate Cake with mascarpone whipped cream and lots of fresh strawberries. It's surrounded by Red Wine Strawberry Sauce and crushed freeze dried strawberries.

Why you need to make this One-Ingredient Chocolate Bag

  • It's a showstopper and not to mention an interactive dessert!
  • Only 1 ingredient - chocolate melting wafers!
  • Fill it with whatever your HEART (& stomach) desires
Close up of chocolate bag front broken revealing, cake, whipped cream and strawberries with broken chocolate on the plate and the plate surrounded by rose petals

Ingredients

Dark Chocolate Melting Wafers in Bag on a white background

Chocolate Flavored Melting Wafers are the only ingredient you need to make this One-Ingredient Chocolate Bag. Godiva and Ghirardelli both make them and they come in milk or dark chocolate and Ghirardelli also makes a vanilla "white" flavor too.

Why I like chocolate melting wafers are they are a hassle-free way and super easy way to deal with chocolate. No need to take the time to temp chocolate!

Find them in your grocery store or Target's baking aisle by the chocolate chips.

Supplies + Notes

Overhead picture of the supplies for chocolate bag
  • Wax Lunch Bags: They key to the chocolate bag are these wax lunch bags. With the wax, they are grease resistant with necessary to making sure the chocolate doesn't go everywhere and essentially molds and keeps the shape of the bag.
  • Scissors: used to shorten the bag to 6 inches. If the bag is too tall, it will not be able to hold the chocolate and will cave in.
  • Tape Measure or ruler (highly recommended): accurately measure the bag and how much you need to snip off and cut.
  • Double broiler: This is how we are going to melt our melting wafers. I get the same effect by setting a stainless steel mixing bowl (or tempered glass) over a saucepan of simmering water.
  • Silicone spatula or whisk: to stir the chocolate while its melting over the double broiler.
  • Pastry brush: used to brush the melted chocolate inside the waxed bag.
  • Flat plate: to transfer the chocolate bag from being brushed to the refrigerator to set and back and forth.
  • Food-safe disposable gloves (highly recommended): when pulling the wax bag away from the chocolate bag, the chocolate is very sensitive to heat. Your hand can start melting the bag, if you are touching it.

Step-by-Step Process Photos

Side by side photos, With a number in the upper left corner in white with a black outline indicating the step #. The left has a '1' and shows a bag cut and opened up. The right has a '2' and shows a small metal bowl with chocolate wafers inside sitting on a small saucepan.
  1. Cut your wax bag to about 7 inches long with scissors. (Use a tape measure or ruler for accuracy). Cut the top corners of the bag about 1 inch in all 4 corners. Fold the seams over. This is where you will tear when its time to "unmold" the chocolate bag. (Bag should measure 6 inches in height)
  2. Add water to a small saucepan. Heat until it's simmering. Place a stainless steel mixing bowl (or tempered glass bowl) over the simmering water and add chocolate melting wafers.
Side by side photos, With a number in the upper left corner in white with a black outline indicating the step #. The left has a '3' and shows a small metal bowl with chocolate wafers melting with a silicone spatula mixing it. The bowl sits on top of a small saucepan. The right has a '4'and shows a a hand brushing the inside of a bag with melted chocolate.
  1. Stir occasionally with whisk or silicone spatula until chocolate is fully melted. Then, remove the melted chocolate from the double boiler and place bag on a flat plate.
  2. Dip a pastry brush into melted chocolate and begin coating the inside of the bag. Once the bag is completely coated, place the plate with the chocolate bag in the fridge for 10-15 minutes until solid.
Side by side photos, With a number in the upper left corner in white with a black outline indicating the step #. The left has a '5 and shows a small metal bowl with chocolate wafers melting with a silicone spatula mixing it. The bowl sits on top of a small saucepan. The right has a '6'and shows a a hand brushing the inside of a bag with melted chocolate.
  1. While the chocolate bag is setting. Place the melted chocolate back onto the small saucepan with the simmering water to keep the chocolate melted.
  2. A few minutes (2-3 minutes) before removing the bag from the fridge, remove the chocolate from the stove and let is cool slightly. You don't want the chocolate to be so hot that it melts the chocolate. Repeat the brushing, refrigerating, placing the chocolate on the stove until you have coated the bag a total of 3 times.
Side by side photos, With a number in the upper left corner in white with a black outline indicating the step #. The left has a '7 and shows a hand tearing the paper bag off the chocolate bag. The right has a '8' and shows a chocolate bag on a white plate filled with strawberries.
  1. When the chocolate bag is completely solid. Carefully remove from the fridge.Using food safe gloves, gently tearing the lip and removing the bag around the coating, lightly pulling it away. Be extra carefully remove the bottom of the bag. If you don't have gloves on hand, you can try freezing the bag for 10-15 minutes before remove the wax paper.*
  2. Fill chocolate bag with your desired fillings/ingredients and enjoy! You can fill the bag 30 minutes - 1 hour prior with refrigerated ingredients. Keep unfilled bags in the refrigerator for up to 4 hours.

Expert Tips:

  • Get the corners! When brushing make sure to the heavily coat the corners of the bags.
  • Cool chocolate slightly before re-applying: This is crucial. If, the chocolate is too hot. It will melt your previous coat.
  • Carefully with the coating: If your bag is caving in your chocolate might be coated on too heavy. Try to brush some of the chocolate out if you can.
  • When remove the chocolate bag from the wax bag: use food-safe gloves. As the chocolate is very sensitive to heat and can melt. Or, place in the freezer for a few minutes if you do not have gloves. 
  • When filling the chocolate bag: be aware of how you re layering it. Put heavier items like cake at the bottom and lighter things like whipped cream or berries at the top.
Overhead angled photo of a chocolate bag with strawberries cut in different ways overflowing from the top, chocolate bag sits on a white plate with strawberry red wine sauce, strawberry freeze dried powder and more strawberries with a white background and red rose petals scattered about

Recipe FAQs

  • Where can I find wax lined lunch bags?
  • I bought these off of Amazon, but you could try going to your local bakery and seeing if they will sell a handful to you.
  • How far ahead can I make this chocolate bag?
  • I recommend making it the day of. The longer chocolate bag is out, the weaker the chocolate becomes. The chocolate bag can be made 4 hours in advance and placed in the fridge until ready to use.
  • What should I fill my Bag with?

    I filled my One-Ingredient Chocolate Bag with some of my Leftover Red Wine Chocolate Cake (3 cups), Mascarpone Whipped Cream, garnished with fresh strawberries. Drizzled with my Strawberry Red Wine Sauce. Finally, sprinkled crushed freeze dried strawberries around the plate before serving.
    But, this bag called be filled with various treats! Here are a few ideas...
    - Chocolate covered strawberries
    - Cookies: macarons, oreos, or madeleines
    - Candy: valentine's colored m&ms, gummy hearts, or conversation hearts
    - Pound cake, chocolate mousse and fresh berries
    - Ice cream, chocolate sauce, whipped cream and sprinkles

    How do I fix cracks or holes?

    For cracks:
    1. Locate the crack.
    2. Use your leftover slightly melted chocolate and pastry brush to fill in the cracks.
    3. Refrigerate for a few minutes until chocolate sets.

    For holes:

  • 1. Using leftover wax paper and cut a piece slightly bigger than the hole. Brush the wax paper with your leftover slightly melted chocolate
  • 2. Place melted chocolate over the hole on the outside of the bag. Carefully push down to seal.
    3. Put the side with the hole facedown on the plate. Place in the fridge for roughly 10 minutes.
    4. Then, carefully pull the wax paper away when cooled.

    You Might Also Like

    • BLT Wedge Salad with Heart Croutons
    • Trader Joe's Chocolate Cookie Butter Fondue
    • Leftover Red Wine Chocolate Cake
    • Strawberry Rosé Sorbet

    PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

    Straight on of a chocolate bag on a white plate on white table, with a marble background, surrounded by red rose petals.

    One-Ingredient Chocolate Bag

    Mara
    Looks can be deceiving... While this chocolate takes the shape of a brown paper bag, it's completely edible and can be filled to the brim with whatever you and your stomach desires. This One-Ingredient Chocolate Bag is perfect for turning any sweet treat into a fun show-stopping dessert. Make it for Valentine's Day, anniversaries, celebrations or even a date night in.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 40 mins
    Cook Time 10 mins
    Resting Time in Between Coating 30 mins
    Total Time 1 hr 20 mins
    Course Dessert
    Cuisine American
    Servings 2 people
    Calories 359 kcal

    Equipment

    • Wax Lunch Bags
    • Scissors
    • Tape Measure or ruler (highly recommended)
    • Double broiler, or small saucepan, water and stainless steel mixing bowl (or tempered glass)
    • Silicone spatula or whisk
    • Pastry brush
    • Flat Plate
    • Food-safe disposable gloves (highly recommended)

    Ingredients
      

    • 10 oz dark chocolate melting wafers or use milk or white chocolate melting wafers

    Instructions
     

    • Cut your wax bag to about 7 inches long with scissors. (Use a tape measure or ruler for accuracy). Cut the top corners of the bag about 1 inch in all 4 corners. Fold the seams over. This is where you will tear when its time to "unmold" the chocolate bag. (Bag should measure 6 inches in height)
    • Add water to a small saucepan. Heat until it's simmering. Place a stainless steel mixing bowl (or tempered glass bowl) over the simmering water and add chocolate melting wafers. 
    • Stir occasionally with whisk or silicone spatula until chocolate is fully melted. Then, remove the melted chocolate from the double boiler and place bag on a flat plate. 
    • Dip a pastry brush into melted chocolate and begin coating the inside of the bag. Once the bag is completely coated, place the plate with the chocolate bag in the fridge for 10-15 minutes until solid. 
    • While the chocolate bag is setting. Place the melted chocolate back onto the small saucepan with the simmering water to keep the chocolate melted. 
    • A few minutes (2-3 minutes) before removing the bag from the fridge, remove the chocolate from the stove and let is cool slightly. You don't want the chocolate to be so hot that it melts the chocolate. Repeat the brushing, refrigerating, placing the chocolate on the stove until you have coated the bag a total of 3 times.
    • When the chocolate bag is completely solid. Carefully remove from the fridge.Using food safe gloves, gently tearing the lip and removing the bag around the coating, lightly pulling it away. Be extra carefully remove the bottom of the bag. If you don't have gloves on hand, you can try freezing the bag for 10-15 minutes before remove the wax paper.*
    • Fill chocolate bag with your desired fillings/ingredients and enjoy! You can fill the bag 30 minutes - 1 hour prior with refrigerated ingredients. Keep unfilled bags in the refrigerator for up to 4 hours. 

    Notes

    Get the corners! When brushing make sure to the heavily coat the corners of the bags.
    Cool chocolate slightly before re-applying: This is crucial. If, the chocolate is too hot. It will melt your previous coat. 
    Carefully with the coating: If your bag is caving in your chocolate might be coated on too heavy. Try to brush some of the chocolate out if you can.
    When remove the chocolate bag from the wax bag: use food-safe gloves. As the chocolate is very sensitive to heat and can melt. Or, place in the freezer for a few minutes if you do not have gloves. 
    When filling the chocolate bag: be aware of how you re layering it. Put heavier items like cake at the bottom and lighter things like whipped cream or berries at the top.
    How to Fix Cracks:
    1. Locate the crack.
    2. Use your leftover slightly melted chocolate and pastry brush to fill in the cracks.
    3. Refrigerate for a few minutes until chocolate sets.
    How to Fix Holes:
    1. Using leftover wax paper and cut a piece slightly bigger than the hole. Brush the wax paper with your leftover slightly melted chocolate
    2. Place melted chocolate over the hole on the outside of the bag. Carefully push down to seal.
    3. Put the side with the hole facedown on the plate. Place in the fridge for roughly 10 minutes.
    4. Then, carefully pull the wax paper away when cooled.
     
    Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

      Nutrition

      Calories: 359kcal | Carbohydrates: 43g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Sodium: 11mg | Potassium: 206mg | Fiber: 4g | Sugar: 36g | Calcium: 17mg | Iron: 2mg
      Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara
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      Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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