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Chocolate Clutch

This one-of-a-kind recipe for a chocolate clutch is courtesy of Jacques Torres. Download and print the templates below before beginning this recipe. Purse Template 1 Purse Template 2

  • Yield: Makes 1 clutch
Chocolate Clutch

Source: The Martha Stewart Show, May Spring 2008

Ingredients

  • 2 pounds dark chocolate, chopped

Directions

  1. Place a large heatproof bowl over a saucepan of simmering water. Add 2/3 of the chopped chocolate to the bowl. Stir occasionally, using a rubber spatula, until chocolate is melted and reaches 100 degrees on an instant-read thermometer. Carefully remove bowl from saucepan and stir in remaining chocolate. Continue stirring chocolate until it has cooled to between 83 and 84 degrees. As chocolate begins to cool it will crystallize and harden around the edges of the bowl; stir crystallized chocolate into melted chocolate.

  2. Return bowl to simmering water and carefully heat to between 88 and 90 degrees; do not let chocolate overheat. To test if chocolate is tempered, dip a knife into chocolate and transfer to a refrigerator for 60 seconds. Chocolate should be set and have a nice shine; if not, repeat process until chocolate is set and has a nice shine.

  3. Line a baking sheet with parchment paper. Spread 2 cups tempered chocolate over parchment paper until it is 1/4 inch thick. Let chocolate begin to set slightly, about 5 minutes. Using the templates for the sides of the clutch as a guide, cut out chocolate. Let chocolate set completely and remove sides from baking sheet. Trim sides so that they are exactly the same size.

  4. Using template for front and bottom of the clutch, trace onto a piece of printed acetate and cut out. Place acetate pieces on a work surface, print side up, so that one of the short sides is closest to the edge of the work surface. Spread tempered chocolate over the acetate so that it is 1/4 inch thick. Let set slightly, about 5 minutes. Using one of the sides of the clutch, place the flat bottom (the side opposite the triangle point) on the bottom of one of the long sides of the front and bottom of the clutch. Repeat process with the remaining side of the clutch and the opposite side of the front and bottom of the clutch. Gently fold up the front of the purse so that it adheres to the sides. Let set completely; peel off acetate.

  5. Using template for back and flap of the clutch, trace onto a piece of printed acetate and cut out. Place acetate on a work surface, print side up, so that flat side (opposite the triangle point) is closest to the edge of the work surface. Spread tempered chocolate over the acetate so that it is 1/4 inch thick. Let set slightly, about 5 minutes. Gently bend the triangular end of the back slightly, so it will form a flap over the clutch once set. Let set completely; peel off acetate.

  6. Using template for the handle of the clutch, trace onto a piece of printed acetate and cut out. Place acetate on a work surface, print-side up. Spread tempered chocolate over the acetate so that it is 1/4 inch thick. Let set slightly, about 5 minutes. Press handle into top of chocolate purse, bending it to make a handle shape. Let set completely; peel off acetate.

  7. Fill clutch as desired. Gently place front flap over the front of the clutch to enclose. Chocolate clutch will keep 2 to 3 weeks.

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