Roast Pumpkin, Maple Bacon, Pecan & Milk Chocolate 37% from Sweet Studio by Darren Purchese
Method Place ten cubes of pumpkin seed cake in each of four glass bowls or truncated tubes (see Glossary). Pipe the spiced chocolate cream evenly among the bowl
Ingredients
- forty 1 cm (½ inch) cubes Pumpkin Seed Cake
- four 2 cm (¾ inch) squares Maple Jelly
- 180 g (6¼ oz) Roast Pumpkin Cream
- 180 g (6¼ oz) Bacon, Pecan & Milk Crumble
- 260 g (9¼ oz) Spiced Chocolate Cream
- 4 Candied Bacon Slices Dipped in Milk Chocolate
- 120 g (4¼ oz) Candied Pumpkin Seeds
- four 4 cm (1½ inch) diameter Milk Chocolate 37% Mousse, sprayed in Milk Chocolate Velvet Spray Mix, then frozen
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