Temper Belcolade C501J dark chocolate and spread it to an even thickness of 4mm.
After setting but before hardening, cut the case pieces. Allow to harden.
Brush with a steel brush to create wood grain. Assemble (dimension hereunder).
Chocolate Hay
Put a marble (or stack of sheet pans) in the freezer.
Prep 3 colors of cacao butter (yellow, orange and green), by melting 100gr of cacao butter and dissolving 5gr of fat-soluble pigments with the help of an immersion blender.
Color 200gr of tempered Belcolade Blanc Selection white chocolate, with 10 to 15gr of yellow cacao butter.
Fill a small pipping bag with the colored white chocolate, and drizzle it on the surface of the frozen marble (or stack of sheet pans).
Immediately pull it as it hardens and shape it in nest of 2.5” (8cm).
Cacao Bombs
Color 100gr of white tempered chocolate with 10gr of colored cacao butter, you will need one orange and one green.
Brush your mold with the 2 colored white chocolate, green for the stem orange for the pumpkin.
Coat the molds with 1 layer of tempered Belcolade C501J, allow to crystalize and unmold.
Add 8gr of cacao powder and 3 mini marshmallows in each pumpkin before sealing the top.
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