These super cute modelling chocolate halloween pumpkins are quick and easy to make and pop on top of your cake for a spook-tacular dessert.
Modelling chocolate is a great medium for…well modelling. You can add to, and take away from it without leaving obvious marks and seams, but if you have hot hands it’s a good idea to run your hands under cold water every now and then (and dry thoroughly) or use gloves/paper towel to hold on to your little pumpkin so they don’t squish. You can also mix modelling chocolate and fondant together in equal parts which will allow them to set.
Note, if you want to be able to eat your pumpkins, make a modelling chocolate ball and place in the fridge to firm up and use in place of the styro ball.
Image One: Colour your modelling chocolate with concentrated gel paste. You can also make your own modelling chocolate using orange candy melts.
Image Two, Three & Four: Roll the modelling chocolate to about half a centimetre thick and cover the styro ball or pre-made modelling chocolate ball. You will have too much modelling chocolate to evenly cover the ball. But that’s OK! That’s what we want. Cover the ball with the chocolate and pinch closed then roll between your hands. The heat will remove any seams in the chocolate and evenly disperse the chocolate over the styro. Move the excess chocolate around until you have the pumpkin shape that you’d like. Pop in the fridge for a minute to let the chocolate set.
Image Five, Six & Seven: Use a large ball tool to create a deep indent in the top of the pumpkin. Then using a veining tool create deep exaggerated indents from the top to the bottom of the pumkin at uneven intervals. You’ll want to leave room for the face, so on your last section indent the chocolate only 1/4 of the way down from the top and bottom of the pumpkin.
Image Eight & Nine: Use a mixture of petal dusts to create an orange that is slightly darker than the orange you’ve used for your pumpkin. Generously dust in each indent. Don’t be careful with the dust, allowing it to be uneven and sit on the surface of the pumpkin sections gives some more character and depth.
Image Ten: Create a stem by rolling a sausage the width of the space you created with your ball tool in the top of the pumpkin, then rub between two fingers to thin out and curl at your desired length. Use the veining tool to add the lines and texture you can see in the green stem. Repeat steps eight and nine with green petal dust if you’d like a green stem.
Image Eleven & Twelve: The excess chocolate on the pumkin allows you to carve a face. Use your veining tool and a dresden tool to impress a face into the chocolate on the pumpkin. You can also scrape away some of the chocolate to create the face – but remember not to expose the styro ball underneath.
To finish, mix up some black petal dust with a little water to create a paste and fill in the cutouts of your pumpkin face with a paintbrush. You can also use black gel paste or purple gel paste mixed with a little icing sugar to create a thick paste. Gel colour on it’s own won’t paint onto the chocolate (it will bead up on the surface).