Recipe: Spice Pumpkin Ganache

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.

Recipe difficulty: Medium
Prep time: 40 min
Makes: 8 bars

Make the Spice Pumpkin Ganache

Easy 2 steps

Step 1

Ingredients

  1. Cream (35%) - 34 ml
  2. Sorbitol - 26 g
  3. Glucose syrup - 20 g
  4. Cocoa butter - 11 g
  5. Callebaut White Chocolate - W2 - 200 g
  6. Callebaut Milk Chocolate - Recipe No. 823 - 300 g
  7. Pumpkin purée - 170 g
  8. Glycerin -11 g
  9. Pumpkin spices - to taste

Preparation

  • Cook fresh pumpkin flesh and reduce it to concentrate the flavor.
  • Mix the pumpkin purée with sorbitol and sugar/glucose syrup and heat to the boiling point, stirring constantly.
  • Remove from the heat and finely emulsify with the chocolate and cocoa butter. Add spices to taste (e.g., cinnamon, nutmeg, cloves, ginger).
  • Allow to cool to approx. 30 °C.
  • Prepare bar molds with colored cocoa butter, then mold with pre‑crystallized Callebaut 823 milk chocolate.

Step 2

Ingredients

Preparation

  • Fill the shells with the ganache and allow to set.
  • Seal and allow to cool completely before unmolding.
Recipe Highlights
White Chocolate Callets Recipe W2
€ 41,41
VAT incl.
(€ 16,56/kg)
3,8 out of 5 Customer Rating
Milk Chocolate Callets 33.6% Recipe 823
From € 7,27
VAT incl.
4,8 out of 5 Customer Rating

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