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Kinderriegel Rezept zum Nachmachen
Kinderriegel Rezept zum Nachmachen
Posted in: Sweet recipes, Chocolate and pralines, Chocolate specialities
2025-04-02
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Welches Kind liebt schon nicht Kinderschokolade? Deshalb haben wir uns gedacht, dass wir Dir heute zeigen, wie...

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Aperitif carrots filled with a salmon filling
Aperitif carrots filled with a salmon filling
Posted in: Salty recipes, Aperitif and appetizers, Savoury pastries, Seasonal recipe ideas, Spring & Easter
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Are you still looking for a great Easter roll appetiser idea for your Easter brunch? Then our carrot savoury snacks...

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Popular posts

Temper couverture and chocolate correctly
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Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
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How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
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The most common mistakes when working with chocolate or couverture
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The chocolate does not set, gets grey dots or a haze and so on and so forth. Many mistakes can occur when working...
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Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
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Super simple Halloween chocolates

8 Liked
 

Scary sweet Halloween chocolates

In keeping with the spooky season, we have come up with these eerily sweet chocolates in Halloween costumes. These homemade themed chocolates not only taste great, but are also very quick to make. With just a little effort and the right materials and ingredients, you can conjure up a wide variety of chocolates in no time at all that are sure to blow your guests away!

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Most important key data

Quantity: Each ganache is enough for 25 pieces

Cooling time: 15 minutes | Ganache

Level of difficulty: Easy

Ganache | Sour cherry

Whole cream40 g
Glucose10 g
Sorbitol5 g
Butter5 g
Sour cherry puree40 g
Sour cherry flavouring paste5-10 g
Sour cherry | freeze-dried2-4 g
Couverture | white140 g

Ganache | Red pepper

Whole cream90 g
Glucose10 g
Sorbitol5 g
Butter5 g
Couverture | dark140 g
Pink pepper1-2 g

For the decorations

Cake icing | white or tempered white couverture

Green and orange colour for chocolate

Coconut flakes and colourful powder paints

Sugar eyes and black food colouring pen

White fondant and baker's starch

Cake pop styles and cornet

Cake dummy

Manufacture

The production process is identical for both ganaches. You can choose one of the two variants or make both. This will give you a total of 50 chocolates to decorate.

Boil the full cream together with the glucose, sorbitol and butter in a pan. Stir constantly with a whisk so that nothing burns. For the fruit ganache, you can also boil the puree directly.

Place the couverture drops in a chrome steel bowl with the other ingredients. Chop the freeze-dried cherries into small pieces and crush the pink pepper. Now pour the hot cream mixture over the couverture and leave the mixture to stand for a minute. Then stir with a whisk until you have a nice ganache that no longer has any chocolate pieces. Now fill each ganache into a piping bag and leave to cool at room temperature for approx. 15 minutes.

Now fill the hollow praline balls with the cooled ganache. It is important that you fill the hollow balls to about 2 mm below the opening so that you can close them properly afterwards. You can now seal the filled truffles with either tempered couverture or cake icing. As soon as you have closed them, insert a cake pop stick and place the chocolates in the fridge for approx. 10 minutes so that the chocolate sets more quickly.

As soon as the chocolates are firmly attached to the sticks, you can move on to the decoration. We'll give you lots of inspirational ideas here.

Pour the grated coconut into tall glasses, add a different colour of powder to each glass and mix the grated coconut well until it has taken on the colour of the powder. Dip a praline in liquid tempered couverture or cake icing and then in a glass with the decoration.

It is best to place the decorated praline in a cake dummy, as this is where it will be most stable. Stick on two sugar eyes with a little cake icing.

The mummies are very easy to make. Dip the finished praline once completely in white cake icing or tempered couverture and leave to set briefly. Pour the remaining chocolate into a cornet and then pipe "wild" lines over the dipped praline. Stick on two sugar eyes and you have a mummy praline.

For the pumpkin praline, you need to mix white chocolate with some fat-soluble powder colouring. Then dip the truffle completely into the orange-coloured icing and allow it to set again briefly. Now pour one green and one orange icing into a cornet. Draw fine lines over the pumpkin praline with the orange chocolate. Ideally from the centre downwards. Finally, use the green chocolate to draw a few leaves and the strings. In this case, it is even easier if the chocolate is already thicker. You can also use coloured cake icing if you don't want to colour the chocolate.

The ghosts are also quick to make. Roll out some white fondant on a little baker's starch . Then cut it out with a round cutter. Dip the praline in white icing and then place the fondant circle on top. Press the edge in a little at the bottom to create a few folds. Finally, you can give the ghost eyes, a mouth and a few spider webs using a food colouring pen!

Storage & shelf life

The finished chocolates will keep at room temperature for between 3 and 4 weeks.

Nutrition declaration per 100 g

Energy value in kJ: 1958 kJ | Energy value in kcal: 470 kcal | Fat: 29 g, of which saturates: 18 g | Carbohydrates: 44 g, of which sugars: 40 g | Protein: 5 g | Salt: 0.025 g

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

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