REPORT #1661
"The chocolate bag is an icon and it makes me proud. I definitely acknowledge that this bag makes me famous in the city of Chicago."
Jackie Shen
Executive Chef
Red Light Restaurant, Chicago
THE CHOCOLATE BAG
It's Valentine's Day and love is in the air. And what better way to share the love than through some decadent chocolate? Twenty-five years ago, Chicago area chef Jackie Shen perfected her now famous "Chocolate Bag" and she's sharing her knowledge so you, too, can impress with this work of art.
FOR THE BAG, YOU NEED:
Semi-sweet Belgian chocolate (milk chocolate and white chocolate won't work)
Small, wax bags. Can't find them? Call Jackie's Red Light restaurant in Chicago and order them through her: (312) 733-8880
A basting brush (or paint brush)
A whole lot of patience...
Cut about an inch off the top of the bag. Fold over the edges of the top of the bag, creating a straight crease all the way around. This is an important step - don't forget it! Work the bag so that it has a flat bottom, pulling out the corners. Straighten the way a paper grocery bag would look.
Temper the chocolate to 90 degrees -- no more, no less. This creates the desirable shiny look of the bag. If your melted chocolate is too hot, let it cool down or add some more chocolate to temper it to the 90 degrees.
Dip your brush in the chocolate and start painting the inside of the wax bag in upward strokes, starting with the small sides. The chocolate will pool in the bottom of the bag as it drips down, so you likely won't need to "paint" the bottom of the bag. Keep brushing the chocolate up the bag until it's completely covered and can stand on its own. Make sure the bag will hold its shape when you set it down. Then, just pop it in the freezer. A few hours later ... you're ready to peel.
To peel the wax bag off your chocolate bag, start with those folded edges on the top (remember those?). Peel the edges to the side, rather than straight down. This will keep the top of your chocolate bag neat and straight. It will be slightly harder to peel off the bottom of the wax bag where the chocolate is thicker. When you've peeled off the wax, you should have a shiny chocolate bag -- with detailed creases!
NOW, FILL IT UP:
Jackie fills her chocolate bags with a white chocolate mousse. She simply folds heavy
cream into melted white chocolate. Then she folds in egg whites. There are lots of recipes out there for chocolate mousse. Pick your favorite. Fill the bag 3/4 of the way full with the mousse. Then add a handful of cut strawberries until the bag is almost full. Top with whip cream, more berries (Jackie uses blackberries) and a sprig of mint. You can add anything you want to the bag. Truffles and pound cake also make great additions!
More Chocolate Sweets for Your Sweet
REVERSE CHOCOLATE CHIP COOKIES
(Dark chocolate cookies, with white chocolate chips)
You Need:
1 cup unsalted butter
1 1/4 cups unsweetened cocoa powder
1 cup white sugar
1 3/4 cups all-purpose flour
3/4 cup packed brown sugar
2 teaspoons baking soda
2 eggs
2 cups white chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream the butter, brown sugar and white sugar together until it's light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda and gradually stir it into the creamed mixture. Finally, fold in the white chocolate chips. Drop by rounded spoonfuls on the cookie sheets.
Bake for 8 to 10 minutes until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
DEATH BY CHOCOLATE:
(An easy "pleaser")
You Need:
1 (19.8 oz) package brownie mix
2 (3.9 oz) packages instant chocolate pudding mix
1 (16 oz) package frozen whipped topping, thawed
3 (1.4 oz) bars chocolate covered English toffee
Prepare brownies according to package directions. Let cool. Mix pudding according to package directions.
In a glass punch bowl, layer in the following order:
1/2 of the brownie, crumbled;
1/2 of the pudding;
1 toffee bar, crushed;
1/2 of the whipped topping
Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving. Refrigerate. This is best if made the day before it's served.
SMART WOMAN CONTACT:
Jackie Shen
Red Light Restaurant
(312) 733-8880
