Make your own chocolate pumpkin pralines

Halloween is just around the corner and it's time to get ready for the spookiest party of the year! What could be better than creating a delicious treat that not only tastes spooky, but also fits in perfectly with the theme? We're talking about homemade Halloween pumpkin chocolates!
The pumpkin is the hallmark of Halloween and becomes an important part of the decorations every year. But why do we limit ourselves to carving pumpkin faces? Let's go one step further this year and invite the pumpkin into our palates too.
The Halloween pumpkin praline is the ideal combination of sweet orange and tart dark ganache. The best thing about it is that it's child's play to make!
In our video, we show you exactly how to make the chocolates at home.
So get ready to mould the Halloween pumpkin and take your Halloween party to the next level. With their great look and unmistakable flavour, you're guaranteed to wow everyone. So go ahead, grab your chocolate mould, paint it with colours and start moulding the chocolates!

Most important key data

Quantity: 10 pieces

Difficulty level: Medium

Shelf life: 1 month

Orange ganache

Whole cream		70 g
Glucose		10 g
Sorbitol		5 g
Butter		5 g
Orange paste		10 g
Couverture \| dark		120 g

Chocolate shell

Couverture \| tempered		600 g
Cocoa butter colours		Little

Lindt Couverture Dark 0.5 kg

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Glucose, 350g

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Orange paste, 50 g

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Making the ganache

Place the couverture drops in a bowl together with the orange paste. Bring the remaining ingredients to the boil in a pan and then pour this mixture over the chocolate. Leave the mixture to stand briefly and then mix everything with a whisk to form a homogeneous mass. Pour the finished ganache into a piping bag and leave to cool at room temperature for approx. 20 minutes.

During this time, you can make the praline shells.

Praline mold pumpkin 12 chocolates 3D

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Cornet paper ready rolled 15 pieces

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Silicone brush, 20 cm

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Making the praline shell

When moulding pralines and chocolate products in general, always make sure that you use high-quality polycarbonate moulds. Moulds made of silicone are not suitable for chocolate products.

Place the desired cocoa butter colours in a water bath (max. 40 ºC).

Start by thoroughly polishing your chocolate mould with a paper towel and then pour dark tempered couverture into a cornet. Cut off a small tip of the cornet and use it to make up the face of the pumpkin. Always turn the mould over to make sure that you have painted everything thoroughly and there are no air bubbles.

Then mix white tempered couverture with green fat-soluble powder colour, pour this into a cornet and use it to paint the pumpkin's stump. Make sure that you really colour in both halves of the stem (you can also use green cocoa butter paint for this - but it is better to apply this with a brush).

Now paint the praline shape using a brush and the liquid cocoa butter colours. The more different shades you use and the more you let the colours run into each other, the more natural the result will be. Depending on how intense you want the colouring to be, you can apply a second coat of cocoa butter paint.

Clean the mould by wiping it on kitchen paper. Leave the colours to set for approx. 5 minutes.

Now brush the mould using a silicone brush and tempered couverture. Then fill the mould completely with the tempered couverture. Then tap the edge of the mould with a chocolate mallet to remove any air bubbles.

Cocoa butter sunset orange

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Cocoa butter lime green

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Metal horn

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Empty the couverture back into a container and tap the mould again with a chocolate mallet using circular movements. This will allow the chocolate to flow out evenly and the praline wall will be as evenly thick as possible. Clean the excess chocolate from the mould with a metal scraper. Now place the mould upside down on baking paper and put it in the fridge for approx. 10 minutes so that the couverture can set a little.

Now fill the pumpkins with the cooled ganache. However, you should only fill the ganache 2-3 mm below the edge so that you can still seal the chocolates.

Leave the ganache to set at room temperature for at least 2 hours or put the whole mould in the fridge for 30 minutes. This allows the ganache to form a "skin" and the chocolates are easier to seal.

Finally, pour tempered couverture onto the mould and spread it so that you can no longer see any filling. Clean the mould with a metal horn and place it in the fridge for 30 minutes. Then you can unmould the finished pralines by turning the mould onto the work surface with a swing.

If you like, you can enjoy the chocolates as they are or stick them together with a little tempered couverture to create a 3D pumpkin.

Storage & shelf life

The finished chocolates can be kept at room temperature for up to a month. It is best to store them in a box of chocolates.

Posted in: Seasonal recipe ideas, Autumn & Halloween, Chocolate and pralines, Pralines

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Make your own chocolate pumpkin pralines