Pumpkin Spice Ganache Bar
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:
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Easy
- Makes:
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15
- Shelf life:
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Short
- Conservation:
-
10° C
Spice Pumpkin Ganache
Ingredients: Spice Pumpkin Ganache
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35 gcream 35%
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25 gsorbitol
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20 gglucose
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10 gNCB-HD703-BY
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170 gpumpkin puree
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10 gGlycerol
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Q.S.Pumpkin Spices
Preparation: Spice Pumpkin Ganache
- 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.
Tools
- Scraper
- Spray gun
- Spoon
- Cooking pot
- Palet Knife
- Compressor
- Plastic Scraper
- Tempering Unit
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