Pumpkin Seed and Milk Chocolate Ganache

Ingredients

  • Tempered milk chocolate 1.68 kg 3 lb 11.2 oz 49.41%
  • Pumpkin seed paste 720 g 1 lb 9.27 oz 21.18%

Method

  1. Have the oval silicone molds on a flat sheet pan ready for use (see Resources). Oval molds measure 12.5 cm/5 in long by 7.5 cm/3 in wide and 1.25 cm/.5 in deep.
  2. Combine the tempered milk chocolate with the pumpkin seed paste in a bowl using a rubber spatula.
  3. Pour the mixture into the silicone mold and even out the surface with an offset spatula.
  4. Let the ganache crystallize at room temperature before unmolding them.
  5. Reserve in a cool, dry, enclosed area. Discard after 2 months.

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