Spider Pots

An original Halloween dessert served in a chocolate pot. Beautiful colours, fanciful form, and rich flavour of pumpkin in syrup, vanilla, orange, and white chocolate will surprise all the Halloween fans.

RecipePhoto

Used products and decorations for Spider Pots

SPIDER

Code 33774

BLOSSOMS WHITE MINI

Code 3325434

COCOA BUTTER

Code

CHOCOLATE WHITE 29%

Code CHB28XXB3

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Spider Pots Recipe

CHOCOLATE POTS

Ingredients:

500 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)

50 gCocoa butter Barima Artisanal (code 2371)

Red colorant for chocolate

PUMPKIN IN SYRUP

Ingredients:

500 gPumpkin

300 gSugar

Preparation:

Peel the pumpkin and cut it in very small dices, then put it in a pot and cover with sugar. Set aside for 3 hours and then cook for 20 minutes. Cool it down before use.

VANILLA CAKE

Ingredients:

360 gIcing Sugar

260 gButter

290 gEggs

160 gCream 32% fat

440 gPlain flour

2 gSalt

8 gBaking powder

10 gConcentrated vanilla paste

150 gPumpkin in syrop

Preparation:

Mix the icing sugar, butter and vanilla paste until a soft and homogeneous consistency is obtained. Gradually add eggs. Sift the flour, salt and baking powder and add to the first mixture. Add the cream and pour into baking trays. Put the pumpkin dices on top and bake at 165°C for 25 minutes.

ORANGE JELLY

Ingredients:

500 gOrange juice

100 gSugar

25 gConcentrated orange paste

6 gAgar

Preparation:

Mix all the ingredients and bring to boil. Pour into a bowl and refrigerate to cool. Blend the cold jelly until the gel is obtained.

WHIPPED GANACHE

Ingredients:

240 gCream 32% fat (1)

20 gGlucose syrup

20 gInvert Sugar

90 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)

10 gGelatine

50 gWater

300 gCream 32% fat (2)

Preparation:

Soak the gelatine in water. Boil the cream (1) with invert sugar and glucose syrup. Pour onto white chocolate, add soaked gelatine and blend. Add cold cream (2) and mix again. Leave aside in the refrigerator for 12 hours. After cooling down, whip the mass using mixer.