Make this chocolate surprise pumpkin

Originally published at: https://www.riverreporter.com/stories/make-this-chocolate-surprise-pumpkin,49345

Side-by-side comparison of a whole chocolate pumpkin and one with candies spilling from a carved opening.

The finished pumpkin and a glimpse of the sweet contents.

“Trick or treat!”

It’s Halloween time again, and after the “trick” of 2020, we can certainly hope that Halloween 2021 is a “treat.”

Of course, this Halloween is extra-special for me since I can currently be seen competing on the 11th season of Food Network’s “Halloween Wars” (Sundays at 9 p.m., EDT). Make sure you tune in—all of the teams on the show really stepped up and created some cake art that will blow your mind!

In keeping with the “treat” theme, this month’s project is a fun one: a hollowed-out chocolate pumpkin complete with a surprise! It’s a joyful variation of the classic piñata… and if there are little kids in your life—or fun-loving adults—they will be thrilled!

A small round chocolate pumpkin with a green stem on a light surface.
The finished pumpkin.

The key element is the pumpkin mold. These aren’t hard to find—check baker’s supply stores or search online. A little effort finding the right mold now will pay off in many surprise pumpkins in the future.

Enjoy the project and have a Happy Halloween!

Chocolate Surprise Pumpkin

Learn how to make a hollow chocolate pumpkin filled with candy — a fun twist on the classic piñata for Halloween.

Kim Simons
Intermediate
A hollow chocolate pumpkin filled with colorful candies on a white surface

Supply List

Silicone pumpkin moldWhite chocolate melting wafersEdible colorsEdible dusting powderCandy thermometerPlastic or glass bowlStirring spoonMicrowavePaint brushesClay toolSilicone matWater

Instructions

  • Using a microwave, temper white chocolate wafers.

    • Heat for 30 seconds.
      White chocolate melting wafers in a glass bowl inside a microwave.
    • Then continue heating for 15-second intervals.
    • Stir the chocolate in between bursts to ensure it melts evenly.
      A hand stirring melted white chocolate in a glass bowl.
    • Temper until chocolate is 87-88 degrees Fahrenheit.
  • Pour tempered chocolate into pumpkin mold.
    Pouring tempered white chocolate into a silicone pumpkin mold.
  • Swirl the mold slowly to coat the inside. Pour off excess and let harden.
  • Carefully remove hardened chocolate from the mold.
    Pressing the silicone mold to release the hardened chocolate pumpkin.
  • Temper more white chocolate and shape into a stem.
  • Pour your favorite candy into the chocolate pumpkin.
    Pouring colorful candies into the hollow chocolate pumpkin shell.
  • Place the stem on top. Seal with tempered chocolate.
    Placing the chocolate stem on the pumpkin and sealing with tempered chocolate.
  • Detail surface using a clay tool and a small precision knife.
  • Paint and dust with edible colors.
    Painting the chocolate pumpkin with orange edible color using a paintbrush.

Notes

• Temper white chocolate to 87-88 degrees Fahrenheit for best results.
• Heat for 30 seconds, then in 15-second intervals, stirring between bursts.

Products Used

• Ghirardelli : White chocolate melting wafers
• The Sweet Chalet : Chocolate Chameleon colors (peach or orange and lime green)
• The Sugar Art : Edible dusting powder (shades of oranges and greens)
View full guide →

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