This creation captures the warmth of autumn through the natural sweetness of pumpkin, refined with comforting spices and enveloped in milk chocolate with caramel notes. A comforting yet refined indulgence that celebrates seasonal flavors with pure indulgence.
1. INGREDIENTS
Ingredient - Quantity
Cream (35%) - 34ml
Sorbitol - 26g
Glucose syrup - 20g
Cocoa butter - 11g
Callebaut White Chocolate - W2 - 200g
Callebaut Milk Chocolate - Recipe No. 823 - 300g
Pumpkin purée - 170g
Glycerin -11g
Pumpkin spices - to taste
2. PREPARATION
Step - Instructions
1. Cook fresh pumpkin flesh and reduce it to concentrate the flavor.
2. Mix the pumpkin purée with sorbitol and sugar/glucose syrup and heat to the boiling point, stirring constantly.
3. Remove from the heat and finely emulsify with the chocolate and cocoa butter. Add spices to taste (e.g., cinnamon, nutmeg, cloves, ginger).
4. Allow to cool to approx. 30 °C.
5. Prepare bar molds with colored cocoa butter, then mold with pre‑crystallized Callebaut 823 milk chocolate.
6. Fill the shells with the ganache and allow to set.
7. Seal and allow to cool completely before unmolding.
Recipe Highlights
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