Spicy Pumpkin Bonbon

Recipe by
Peter Remmelzwaal

INGREDIENTS

 

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

 

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.

 

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