Heavenly Pumpkin Seed Chocolates

For the pumpkin seed pralines, toast the pumpkin seeds in a pan over medium heat until they bulge slightly and begin to shine. Transfer to a baking sheet and let cool.

Melt the coconut oil and clarified butter in a water bath. Then add the cooking chocolate and let it melt, mixing everything together until a uniform mass is formed. Then add the pumpkin seed oil. Chill.

When the mixture has cooled and is firm, whip with a hand mixer on high speed until the mixture is visibly lighter in color. Now add the oat pulp/ground pumpkin seeds so that the mixture becomes firmer.

Melt the chocolate coating in a bain-marie, adding a little clarified butter if necessary to make it more liquid.

Shape the praline dough into the desired shape, dip it into the couverture and place it on a baking paper. When the couverture has cooled, the praline can be decorated with some white chocolate and a pumpkin seed.

Serve the pumpkin seed pralines.

Bon appetite!

Preparation Tip:

Serve the pumpkin seed chocolates as a dessert, with coffee or as motivation in between meals at work.

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