These fully edible Aerated Milk Chocolate Skulls filled with bubbly clouds of espresso milk chocolate make a fun adult halloween treat.
Course Dessert
Cuisine Chocolate
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 6
Author i sugar coat it!
Ingredients
Skulls:
250gramsdark chocolateI used Guanaja 70%
Filling:
500gramsmilk chocolateI used Jivara 40%
3gramsespresso powder
Instructions
To cast the molds:
Temper the chocolate in your preferred method (seeding, tabling) and cast the molds.
To make the filling:
Warm the whipping siphon to 32ºC by placing it in bowl or pot of warm water. Sometimes I use a heat gun to do the job and keep things dry.
Melt and temper the chocolate, add in the espresso and pour into the warmed whipper.
Place the cap on and give it three charges, following the manufacturer's instructions. Shake vigorously and quickly dispense the chocolate into the molds, container or frame.
Place in the refrigerator to set.
Notes
You may skip step 1, if you do not own molds. Once the aerated chocolate sets, cut into bars and dip in tempered chocolate.