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.
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
10ozdark 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:
Locate the crack.
Use your leftover slightly melted chocolate and pastry brush to fill in the cracks.
Refrigerate for a few minutes until chocolate sets.
How to Fix Holes:
Using leftover wax paper and cut a piece slightly bigger than the hole. Brush the wax paper with your leftover slightly melted chocolate
Place melted chocolate over the hole on the outside of the bag. Carefully push down to seal.
Put the side with the hole facedown on the plate. Place in the fridge for roughly 10 minutes.
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.