Chocolate pumpkin pralines: smiling pumpkins with orange ganache
Dark orange ganache in a painted pumpkin shell
The pumpkin is the emblem of Halloween. Why only carve it when it can also be served as a praline?
These pumpkins combine sweet orange with bittersweet dark ganache. The face is painted with couverture, the shell is decorated with cocoa butter color, and two halves stuck together form a 3D pumpkin.
The video shows you every step in detail.
The recipe in video
Ingredients
For the orange ganache
Step by step
Ganache
Stir the ganache
Put the couverture and orange flavour paste into a bowl. Bring the remaining ingredients to the boil, pour them over, leave to stand briefly and stir until smooth. Fill into a piping bag and leave to cool at room temperature for 20 minutes.
Lindt dark couverture 0.5 kg
Orange flavour paste, 120 g
Disposable piping bags, transparent, 20 pieces
Paint the mold
Prepare
Take a polycarbonate mold, silicone is not suitable for chocolate. Place the cocoa butter color in a water bath of no more than 40 °C and polish the mold thoroughly.
Praline mold pumpkin 12 pralines 3D
Paint the face
Use dark couverture in a cornet to paint the face. Turn the mold again and again so that everything is covered and no air bubbles form.
Cornet paper pre-rolled 15 pieces
Stem and colour
Paint the stem with white couverture coloured green. Then brush the pumpkins with the cocoa butter color, several orange tones blending into one another look most natural. Remove from the mold and leave to set for 5 minutes.
Cocoa butter sunset orange
Cocoa butter mandarin orange
Cocoa butter lime green
Powder color for chocolate green, 5g
Pour and fill
Pour out
Brush the mold with tempered couverture, fill it completely and tap out the air bubbles with the Chocolate hammer.
Silicone brush, 20 cm
Chocolate hammer
miniSchoggi tempering device for couverture and chocolate
Pouring out
Pour the couverture back out, keep tapping and turn the mold in circles so the wall becomes even. Clean it with the metal horn and leave it upside down on baking paper to cool for 10 minutes.
Metal horn
Filling
Fill the ganache to 2 to 3 mm below the rim and let it set for 2 hours at room temperature or 30 minutes in the fridge.
Sealing and unmoulding
Spread tempered couverture over the mold, clean it with the metal horn and chill for 30 minutes. Then turn it out with a firm knock. If you like, stick two halves together with couverture to make a 3D pumpkin.
Pumpkin praline with chocolate
Ingredients
For the orange ganache
For the shells
Preparation
- Ganache: Bring cream, glucose syrup, sorbitol syrup and butter to the boil, pour over couverture and orange paste, stir until smooth, cool for 20 min.
- Shape: Dark couverture for the face, green stalk, paint the pumpkin orange with cocoa butter color, set for 5 min.
- Finish: Pour out, empty, chill for 10 min; fill, dry for 2 hrs; close, chill for 30 min, unmould.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our baking team, in exactly the sizes this recipe has been tested with.
Ingredients
Glucose syrup, 350g
Sorbitol syrup liquid, 130g
Flavour paste Orange, 120 g
Lindt couverture dark 0.5 kg
Lindt couverture white 0.5 kg
Cocoa butter Sunset Orange
Powder color for chocolate Green, 5g
Cocoa butter Mandarin Orange
Cocoa butter lime green
Cocoa butter starter set, 6 colours
Accessories
Disposable piping bag transparent 20 pieces
Praline mold pumpkin 12 pralines 3D
Pre-rolled cornet paper 15 pieces
Silicone brush, 20 cm
Chocolate hammer
miniSchoggi tempering device for couverture and chocolate
Metal horn
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So gelingen sie garantiert
Let two or three shades of orange flow into each other, then the pumpkins look authentic.
Chocolate only shines when set in hard Polycarbonate mold. Silicone is not suitable.
Two halves stuck together with some tempered couverture make a whole pumpkin.
Frequently asked questions
At room temperature for up to one month.
Yes, you can also paint the stem with green cocoa butter and the brush.
Die Praline mold Kürbis 3D mit 12 Mulden.
Print recipe
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Related products
Cornet paper ready rolled 15 pieces
Metal horn
Lindt Couverture White 0.5 kg
Lindt Couverture Dark 0.5 kg
Sorbitol liquid, 130g
Glucose, 350g
Praline mold pumpkin 12 chocolates 3D
Silicone brush, 20 cm
miniSchoggi tempering device for couverture and chocolate
Cocoa butter sunset orange
Cocoa butter tangerine orange
Cocoa butter lime green
Powder color for chocolate green, 5g
Disposable piping bag transparent 20 pieces
Chocolate hammer
Cocoa butter starter set 6 colors
Orange flavor paste, 120 g
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