Halloween Plate

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
PUMPKIN
Code 33933
SPIDER
SPIDER
Code 33934
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
CHOCOLATE MILK 34%
CHOCOLATE MILK 34%
Code CHL35XXC3
CRISPY FLAKES ROYAL
CRISPY FLAKES ROYAL
Code 332451
Download recipe

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)

scheme

SIMILAR DESIGN

Check out the photos, recipes, and videos with similar themes. Be inspired and create them in your own atelier!

HAUNTED PUMPIKNS
Haunted pumpikns
Photo Recipe
Ghost pots
GHOST POTS
Photo Recipe
Halloween ghost
HALLOWEEN GHOSTS
Photo Video

Sign up for a course

TARTS, CAKES and MONOPORTIONS

Ana Florencia Davila - Pastry Chef Barbara Luijckx Ana Florencia Davila
Michał Świerad - Pastry Chef Barbara Luijckx Michał Świerad
TARTS, CAKES AND MONOPORTIONS