Spicy Pumpkin Bonbon

INGREDIENTS

• Hazelnut Praliné 65%
• Temptation 64 Belgian dark chocolate couverture
• Deodorized Cocoa Butter
• Intense 35 Belgian milk chocolate couverture

MATERIALS

1. Pumpkin bonbon mould CW 2376
2. Magimix food processer or blender
3. Airbrush
4. Chocolate scraper

STEP 1

• Airbrush the pumpkin bonbon mould with black cocoa butter specks, dark orange and brown/yellow Deodorized Cocoa Butter colouring.

STEP 2

• Heat the dark chocolate to the right temperature using the tabling method.

STEP 3

• Use a piping bag to fill the bonbon mould with chocolate.
• Shake the mould to prevent air bubbles.
• Turn the mould around and knock the sides of the mould with the back of the scraper until you reach the desired
• thickness.
• Use the scraper to scrape off the excess chocolate from the bonbon mould.

STEP 4

Recipe for almond/pumpkin praliné

• 225 g Caramelised pumpkin/almond
• 75 g Hazelnut Praliné 65%
• 30 g Deodorized Cocoa Butter
• 2 g Spices (cinnamon, cardamon, anise, pepper, nutmeg)
• 1 g Salt
• 90 g Intense 35 Belgian milk chocolate couverture

STEP 5

• Use the blender to finely grind the pumpkin/almond paste, salt and spices.

STEP 6

• Then add the hazelnut praliné and whisk the mixture with the blender until smooth.

STEP 7

• Melt the milk chocolate and mix it with the Deodorized Cocoa Butter.
• Mix the chocolate with the rest of the mixture.

STEP 8

• Temper the praliné mixture to 27°C.
• Fill the bases of the pumpkins with the pumpkin praliné.

STEP 9

Recipe for pumpkin jelly

• 2 g Yellow pectin
• 12 g Granulated sugar (1)
• 140 g Pumpkin puree
• 30 g Apricot puree
• 126 g Granulated sugar (2)
• 2 g Citric acid
• 0.5 g Ground black pepper

Modeling chocolate

PROCESS

1. Mix the yellow pectin with the smallest amount of granulated sugar (1).
2. Heat the purees and black pepper to 40°C and mix in the yellow pectin.
3. Leave the mixture to soak for 15 min.
4. Heat the puree to 70°C and add the largest amount of granulated suager (2).
5. Heat the jelly to 105°C.
6. After heating, add the citric acid straight away and pour out/cool the mixture.
7. Then using the blender, mix the jelly until smooth.
8. Use a piping bag to pipe the jelly onto the top part of the pumpkins.

STEP 10

• Level off the bonbon mould with chocolate and the scraper as shown in the photo.

STEP 11

• Put small chocolate lids on one of the two bonbon moulds.
• Seal the shapes straight away and fix in place using a clamp.

STEP 12

• Roll out a small pellet of modelling chocolate, cut into pieces and roll into balls.
• Then make small pumpkin stalks.

STEP 13

• Remove the pumpkins from the bonbon moulds and use chocolate to fix the stalks in place.