Chocolate distributors / wholesalers for machines equipment ingredients packaging moulds

Spooky treats for the Autumn and Halloween Season

There’s such an appetite at this time of the year, not just for all things spooky, but for autumnal treats! Think hot chocolate and pumpkin spice, chai lattés with orange. It’s time to get creative in the chocolate kitchen with warm flavours, recipes and décor.

Transfers are always a great way for you to bring the Halloween season to your chocolate collections. Use them on bars, on the tops or bottoms of chocolates, on lollipops or as shard pieces to spook up your bakery offerings!

Here are some Autumn and Halloween recipe ideas to get you started…

Hot Chocolate powders

show blocks helper

Orange Flavours

Transfers

Transfers are always a great way for you to bring the Halloween season to your chocolate collections. Use them on bars, on the tops or bottoms of chocolates, on lollipops or as shard pieces to spook up your bakery offerings!

Stock due in the next few days! You can call us now to pre-order on 01273 777 002.

Here are some Autumn and Halloween recipe ideas to get you started…


 

Ingredients

  • 50g Apple Puree (SCF0850)
  • 50g Stock Syrup
  • 8g Ultratex (SCA136A)
  • 250g Caramel (SCM312)
  • Q.S. Cinnamon Spice Drops (SCF1293)
  • Q.S. Callebaut W2 White Chocolate
  • Q.S Gold Creative Powder (SCR461)

Method

Apple Gel

1. Bring the apple puree and stock syrup to the boil.

2. Once boiling, remove from the heat and pour into the bowl of a stand mixer.

3. Add the ultratex and whip with the whisk attachment until the desired ‘gel-like’ consistency is achieved.

Cinnamon Spiced Caramel

1. Place the caramel into a microwaveable bowl and add the cinnamon spice drops to taste.

2. Warm gently in the microwave, approximately 20-30 seconds. Ensuring not to overheat.

Composition

1. Cast the mould with Callebaut W2 White Chocolate.

2. Pipe apple gel into 1/3 of the mould.

3. Pipe the spiced caramel into the mould, ensuring to leave a 2mm gap for capping.

4. Once the caramel has firmed up, cap the chocolates with Callebaut W2 White Chocolate.

5. Dust the finished chocolates with gold creative powder.

 

Ingredients

  • 480g Plain Flour
  • 200g Caster Sugar
  • 24g Baking Powder
  • 6g Salt
  • 360g Milk
  • 160g Olive Oil
  • 100g Whole Eggs
  • 2tsp Vanilla Extract (SCF1078)
  • Q.S. Orange Cocoa Butter (SCR475)
  • Q.S. Sparkling Black with Gold Truffle Powder (SCC842)
  • 100g White Soft Filling (SCM240)
  • Q.S. Green Cocoa Butter (SCR471)

Method

1. Preheat the oven to 190*C (Fan).
2. Mix together the sugar, salt, eggs, oil, milk and vanilla. Set aside.
3. In a separate bowl, mix the flour and baking powder.
4. Pour the wets into the dries and mix well until combined.
5. Add small amounts of Orange Cocoa Butter until desired colour is achieved and mix until dispersed.
6. Spoon into muffin cases until 2/3’s full.
7. Bake at 190*C for 18-23 minutes until golden and a skewer comes out clean.
8. Take out of the oven and allow to cool for 5-10 minutes before transferring to a cooling rack.
9. Once fully cooled, whip the soft filling, colour as required and pipe on top of the muffins. Sprinkle with the sparkling truffle powder.

Topping

1. Warm the White Soft Filling gently in the microwave for around 10-20 seconds.

2. Transfer into a stand mixer with a whisk attachment, add the green cocoa butter and whip until aerated slightly.

3. Place the mix in a piping bag with a piping nozzle of choice and pipe on to the cooled baked muffins.

Ingredients

  • 300g Cream (SCM280P)
  • 550g Callebaut Ruby Chocolate (SCC595)
  • 65g Glucose (SCA118)
  • 75g Butter
  • Q.S. Rhubarb Spice Drops (SCF0691)
  • Q.S. Ginger Spice Drops (SCF0660)
  • Q.S Gold Creative Powder (SCR461)

Method

Apple Gel

1. Bring the apple puree and stock syrup to the boil.

2. Once boiling, remove from the heat and pour into the bowl of a stand mixer.

3. Add the ultratex and whip with the whisk attachment until the desired ‘gel-like’ consistency is achieved.

Cinnamon Spiced Caramel

1. Place the caramel into a microwaveable bowl and add the cinnamon spice drops to taste.

2. Warm gently in the microwave, approximately 20-30 seconds. Ensuring not to overheat.

Composition

1. Cast the mould with Callebaut W2 White Chocolate.

2. Pipe apple gel into 1/3 of the mould.

3. Pipe the spiced caramel into the mould, ensuring to leave a 2mm gap for capping.

4. Once the caramel has firmed up, cap the chocolates with Callebaut W2 White Chocolate.

5. Dust the finished chocolates with gold creative powder

Scroll to Top
Stay in touch

Get the latest news on Equipment, Ingredients, Packaging & Moulds from Vantage House

We will never share your address with anyone else & you can unsubscribe at any time.

preloader