Good to go
High profit
Healthy
Quick & easy (production)

This creation evokes the warmth of autumn through the natural sweetness of pumpkin, enhanced by comforting spices and wrapped in milk chocolate with caramel notes. It’s a comforting and refined bite, designed to celebrate seasonal flavours with indulgence

Level:: Easy
Makes:: 15
Shelf life:: Short
Conservation:: 10° C

1.2 oz

cream 35%
0.9 oz

sorbitol
0.7 oz

glucose
0.4 oz

Cacao Barry Cocoa butter - Deodorized Cocoa Butter - easymelt - 3kg bucket
7.1 oz

Callebaut White Chocolate - W2 - 5kg Block
0.0 gr

Callebaut Chocolate - Milk Recipe N° 823 33.6% - block - 5kg
6.0 oz

pumpkin puree
0.4 oz

Glycerol
Q.S.

Pumpkin Spices

Cook the fresh pumpkin flesh and reduce to concentrate the flavour.
Mix the purée, sorbitol, and sugars, then cook to boiling point while stirring constantly.
Emulsify with the chocolate and cocoa butter. Add spices to taste (cinnamon, nutmeg, clove, ginger...).
Cool down to 30 °C.
Prepare the bar moulds with coloured cocoa butter, then mould with crystallized Callebaut 823 milk chocolate.
Fill the shells and let set.
Seal and cool before unmoulding.