Halloween Chocolate Recipe

This recipe consist of 2 parts :

• Chocolate Biscuit
• Raspberry Compote 

Chocolate Biscuit 

Ingredients: 

• 250g of PatisFrance Pâte d’amande Catania 50% 
• 125g of eggs
• 25g of Belcolade Dutch premium cacao powder
• 25g of flour
• 60g of butter
• 35g of Belcolade Noir Selection Grains K10  

Method:

1. Mix the almond paste and the eggs in the robot coupe.
2. Add the cacao powder and the flour to the almond paste. 
3. Add the cold melted butter.
4. Finely add the grains K10 to the paste. 
5. Pipe in demi-sphere 5cm diameter (SF005 by Silikomart).
6. Bake +/- 15min at 180°C in a convection oven.

Raspberry Compote 

Ingredients:

• 300g of frozen entire raspberries 
• 150g of sugar
• 15g of Raspberry alcohol  

Method:

1. Boil the raspberries together with the sugar till 102°C. 
2. Cover with cling film. 
3. When the raspberry compote is cold, add the raspberry alcohol. 

Final Assembly:

1. Cut out a small circle of the demi-sphere by using a nozzle and pipe some raspberry compote inside. 
2. Close the 2 halves. 
3. Enrobed with Belcolade Noir Selection C501/J. 
4. Create some chocolate wings and stick it on balls. 
5. Make some small eyes with Belcolade Noir Selection C501/J andBelcolade Blanc Selection X305/J.

This recipe consist of 2 parts :

• Orange Shortcrust 
• Praliné cream
• Vanilla Marshmallow

Orange Shortcrust 

Ingredients:

• 400g of butter
• 3g of salt
• 150g of icing Sugar
• 150g of Whole eggs
• 650g of flour
• 100 g of PatisFrance Almond powder
• 1pc of Fresh orange peel

Method:

1. Mix the butter, salt, icing sugar and whole eggs in a bowl with a beater. 
2. Fold in the sieved flour, almond powder and orange peel. 
3. Allow to cool for one hour at 4°C. 
4. After cooling, roll out the dough to 4mm thickness and cut circles of  3cm diameter.
5. Cut out the same amount of circles with  2cm diameter.
6. Place the second circle with some water on the first one. 
7. Place the circles on a tray with a silpain and bake at 170°C. 
8. After baking, keep dry before using.

Praliné cream

Ingredients:

• 100g of Belcolade Hazelnut Praliné BF-PR2
• 25g of Belcolade Lait Selection O3X5/J

Method:

1. Mix the praliné with the tempered chocolate and pipe a layer of praliné cream on top of the orange shortcrust.

Vanilla Marshmallow

Ingredients:

1. 300g of sugar
2. 125g of water
3. 100g of dextrose
4. 1pc of vanilla pod
5. 100g of glucose
6. 25g of gelatin

Method:

1. Soak the gelatin in cold water. 
2. Boil the sugar with the water, dextrose and vanilla pod. 
3. When it boils, pour it on the glucose. 
4. Whip it in the beater, add the gelatin. 
5. When it reaches the right consistency, slow down the whipping and use the vanilla marshmallow. 

Final Assembly

1. Pipe a ball of marshmallow on top of the praliné cream and cover it with sugar. 
2. Let the marshmallow set. 
3. Enrobe the cookie just till the edge of the marshmallow with tempered Belcolade Noir Selection C501/J.
4. Create  the chocolate halloween decoration with the help of a plastic sheet and using Belcolade Noir Selection C501/J and Belcolade Blanc Selection X605/G.

This recipe consist of 3 parts: 

• Pumpkin macaron
• Orange Compote
• Praliné cream

Pumpkin macaron

Ingredients:

• 1000g of PatisFrance  Patis’macaron noisettes
• 200g of Water (45 – 50°C)
• Q.S. coloring Agent (orange)

Method:

1. Mix and sieve the icing sugar, almonds and hazelnuts powder.
2. Make an Italian meringue with 200g of sugar and 100g of egg whites. 
3. Boil the sugar and mix in the colouring agent.
4. Sieve the nuts mixture and add to it the tempered egg whites, 
5. then directly mix with the meringue while it’s still warm.  
6. Pipe the macaroons paste into a pumpkin shape on a Silpat.  
7. Let it dry out for approximately 10 min. 
8. Bake in a deck oven with dampers open at 220°C. Cool down.

Orange Compote

Ingredients:

• 600g of orange pulp
• 375g of sugar
• 12g of pectine
• 1 pc of fresh orange peel
• 30g of Cointreau

Method:

1. Peel the oranges and  keep the orange peels aside. 
2. Mix the sugar with the pectin together with the orange pulp in the robot coupe at low speed. 
3. Cut the orange peel  finely and blanche them 2 times in water and 1 time in a light syrup. 
4. Let them soak in the syrup. 
5. Boil the orange pulp together with the sugar till 102 -103°C. 
6. Add the drained orange peel and cover with a cling film on the surface. 
7. When the compote is cold, add the Cointreau

Praliné cream

Ingredients:

• 600g of Belcolade Cryst-o-fil White
• 375g of Belcolade Hazelnut Paste BF-HP1

Method:

1. Soften the Cryst-o-fil White and add the hazelnut paste.

Final Assembly:

1. Pipe 5 balls praliné cream on each part of the pumpkin. 
2. Pipe a bit of orange compote in the middle. 
3. Close with a second pumpkin macaron and spray some cocoa butter on one side. 
4. Finish with green colored almond paste.

This assembly is made of:

• 1 basic disk 5cm diameter & 1cm thickness
• 1 demi-sphere 4cm diameter
• 1 Easter egg with a height of 8cm 
• 1 pair of wings in one. Cut and put around a cylinder 7cm diameter
• 1 ball 2cm diameter for the nose
• 1 pair of yellow eyes
• Total weight : 95g

This assembly is made of:

• 1 basic disk 5cm diameter & 1cm thickness
• 1 demi sphere 4cm diameter
• 1 pair of wings
• For the corps body use two bottoms of demi spheres of 7cm
• 2 melted dem-spheres for the mouth
• Two bottoms of demi spheres of 6.5cm diameter within a ball of 4cm diameter
• Total weight : 145g

This assembly is made of:

• 1 basic disk 8cm diameter & 1cm thickness
• 1 ball 4cm diameter
• 1 cone for the corps body (underpart) with a height of 7cm and 4cm diameter at the bottom
• 1 ball 4cm diameter for the head
• 1 demi-sphere 2cm diameter for the nose, sticked to the ball 4cm diameter
• 1 pair of hands
• For the robe make some white plastic chocolate and cover the whole figure before putting the hands and the eyes on it
• Make a hole of 1cm diameter for the mouth with a nozzle
• Total weight : 230g

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