Ganache :
340 g cream
200 g chocolate 70%
40 g glucose
30 g invert sugar
50 g butter table
Boil the cream with the sugar and invert sugar . A reached a boil , pour over chocolate 70%. Mix until creamy smooth and homogeneous. Allow to cool . When it reaches 35 ° C, add the butter.
Cream of pumpkin soup :
110 g cooked pumpkin
100 g persipan
25 g Amaretto di Saronno
15 g glucose
Mix the pumpkin, already baked , with persipane , glucose and Amaretto di Saronno , getting a cream.
gelatin:
50 g cooked grape must
½ fogliocolla fish
Soak ½ sheet of gelatin . Let soften , heat the Saba and soak the gelatine . Mix well .
Pumpkin Chips :
½ pumpkin
500 g sugar
½ l water
With the slicer to cut the pumpkin into slices with a thickness of 3 mm. With the help of a boxcutter to cut the pumpkin chips 4 cm high and 1 cm wide . Dissolve sugar and water on the fire , let it cool and soak the chips pumpkin , leaving them to soak for about an hour . Drain and place on baking paper , bake at 60 ° C for about 6 hours .
procedure:
Line the mold with dark chocolate and 70% to crystallize .
Pour inside the shirt of chocolate 1/3 of cream of pumpkin , put in the refrigerator for about 45 minutes. Remove from the refrigerator and pour in a thin layer of jelly Saba . Put back in the fridge , waiting for the gelatin to solidify. Finish with the chocolate ganache . To crystallize the ganache and cover with a 70% dark chocolate .