HALLOWEEN PLATE

A dessert on a plate that is perfect for a Halloween themed dinner in a restaurant. Crunchy nut base, orange jelly, refreshing mango and pineapple gel, delicate coconut mousse based on milk chocolate and themed chocolate decorations create an exceptionally “scary” composition.

RecipePhoto

Used products and decorations

PUMPKIN

Code 33933

SPIDER

Code 33934

CHOCOLATE WHITE 29%

Code CHB28XXB3

CHOCOLATE MILK 34%

Code CHL35XXC3

ROASTED BLANCHED PEANUT 100% 1KG

Code 6173

CRISPY FLAKES ROYAL

Code 332451

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Recipe

CRUNCHY CHOCOLATE COOKIE

Ingredients:

75 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)

50 gButter

50 gRoasted peanut paste 100% Barima Artisanal (code 6172)

75 gRoyal crispy flakes Barima Artisanal (code 332451)

Preparation:

Melt the chocolate with the butter, add the nut paste and the crispy flakes, then mix. Form the thin crunchy cookies bottoms and leave them in the fridge until set.

ORANGE JELLY

Ingredients:

250 gOrange puree

50 gSugar

3 gConcentrated orange paste

4 gGelatine

Preparation:

Bring to boil orange puree and sugar . Add dissolved gelatine and orange paste. Pour the jelly into the silicone moulds and leave it to set in the frezze.

MANGO PINEAPPLE GEL

Ingredients:

300 gMango Puree

200 gPineapple Puree

15 gPineapple Concentrated Paste

5 gAgar

Preparation:

Mix all ingredients together and bring to boil. Leave it in the fridge until set and then blend it. Remaining part of gel use to decorate the plate.

COCONUT MOUSSE

Ingredients:

220 gMilk chocolate 34% Barima Artisanal (code CHL35XXC3)

220 gCream (30% fat)

23 gGelatine

700 gWhipped cream

35 gConcentrated coconut paste

Preparation:

Bring the cream to boil, add dissolved gelatine and blend with the melted chocolate making ganache. Add the concentrated coconut paste and the whipped cream to the ganache and stir gently. Pour the mousse into silicone moulds, cover with crunchy chocolate cookie and freeze.

When frozen coat with velly spray Barima Artisanal (code AP0379AR)

ORANGE GLAZE

Ingredients:

250 gShine coating white Barima Artisanal (code 2379)

60 gWater

5 gTitanium dioxide

8 gOrange dye

Preparation:

Combine all the ingredients using hand blender at 45°C. Use the glaze to cover orange jelly balls.

Decoration

Orange velly spray Barima Artisanal (code AP0379AR)
Shine coating white Barima Artisanal (code 2379)
Pumpkin Barbara-Decor (code 33933)
Spider Barbara-Decor (code 33934)
Set Barbara-Decor (code 33897)