Halloween candy chocolate bar with squash ganache | jernejkitchen
Halloween candy
chocolate bar with squash ganache
On the outside they look like a basic candy bar, nothing special there, but when you bite into it you get the best surprise ever, a cacao biscuit filled with soft, runny, hokkaido squash ganache.
makes
22
0
chocolate bars
preparation time:
1
0
hour
baking time:
10
0
minutes
resting time:
2
0
hours
<p>We always get super excited for Halloween, so it's always good to get a bit more creative in the kitchen and prepare sweet treats to enjoy it even more. These cacao biscuits with a soft, runny squash ganache are great. On the outside they look like a basic candy bar, nothing special there, but when you bite into it you get the best surprise ever, a cacao biscuit filled with soft, runny, hokkaido squash ganache. It's so so so so good. These are also great as a gift, because they make a great surprise.</p>
INGREDIENTS
makes
22
0
chocolate bars
preparation time:
1
0
hour
baking time:
10
0
minutes
resting time:
2
0
hours
cacao biscuits
squash puree
squash ganache
dark chocolate coating
METHOD
Biscuits
    Combine the butter and the sugar in a large bowl, using stand mixer or hand mixer. Mix for about 10 minutes. In another large bowl, combine the baking soda, plain white flour and cacao. Incorporate dry ingredients with the butter and sugar mix. Mix briefly. Refrigerate for 1 hour.
squash puree
    Place a medium size pot over a medium high heat. Add the diced hokkaido squash, milk, pinch of sea salt and vanilla bean seeds. Cover with a lid and cook for about 40 minutes or until the squash is soft and mushy. Meanwhile, preheat the oven to 180°C / 355°F.
    Roll out the biscuit dough to a 2-3 mm (0.1 inch) thickness. Cut out the rectangles 6 x 2 cm (2.3 x 0.7 inch). Put them in line on a baking tray, lined with parchment paper. Bake for 8 - 10 minutes. Transfer to a wire rack and cool completely.
squash ganache
    Using a blender or hand blender, blend the cooked squash with all the liquid, so that you get a nice, silky puree. Weight out the necessary puree and bring it to a boil over a medium-high heat and pour over the chopped white chocolate. Using a spatula stir until smooth and shiny. Let ganache cool to room temperature.
bring everything together
    Transfer the cooled ganache to a pastry bag with a large opening. Pipe ganache onto flat sides of half the biscuits. Sandwich with remaining biscuits, pressing gently.
Coat in dark chocolate
    Chop the dark chocolate and cocoa butter. Melt it in a glass bowl over a pan of simmering water, stiring occasionally, until it melts completely. Coat the biscuits in melted chocolate and leave them on a wire rack to cool. If you would like, you can also decorate them with a bit of melted white chocolate. Store them in a air tight container for up to 5 days.

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