Pumpkin Spice Meltaway Chocolate by Randy Hofberger
Needed ingredients:
12 lbs orange colored compound coating*
2.5 lbs palm oil
2 oz pumpkin spice
tempered chocolate
Directions:
- Combine all the ingredients and melt to 100° Fahrenheit and mix.
- Pour into parchment lined sheet pan.
- Put it in the refrigerator and chill until firm.
- Pre-bottom with tempered chocolate.
- Cut into 1-inch squares using a chocolate roller cutter.
- The pieces will be finished by coating in tempered chocolate which I am demonstrating using a dipping fork.
- The Finished pieces can be put in paper cups and boxed.
*If you want to use tempered chocolate instead of compound coating, it’s best to use coconut oil to get the right soft texture.
This recipe will yield about 192 pieces. For larger quantities, you can do the same on a Savage Cooling Table which will yield about 2600 pieces.
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