HALLOWEEN - Cake-pops...eyes

Chef George Tsoulis Halloween snacks that you will love.

INGREDIENTS

• 350 gr. chocolate couverture, melted

Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate, and is easiest to melt down for dipping.

• 200 gr. vanilla cake

• 100 gr. cookies, digestive type, crushed

• 2-3 tbsp. water

For serving:

• 250 gr. white chocolate, melted

• colourful candies

• red gel, confectionery colour

• pumpkin, cut in half

PREPARATION & EXECUTION

1 We put the cake in a bowl and with our hands, wearing disposable gloves, we dissolve it completely.

2 Add the crushed cookies, melted chocolate, water and mix until the mixture is blended well. Once it is ready, shape it into balls, put them on a tray or large plate lined with bake paper underneath and place them in the fridge for 30 minutes. Once they are ready, take them out of the fridge.

3 Take a stick for cake pops, dip it lightly in the bowl with the melted chocolate and then place the cake pop.

4 Dip the cake in the melted chocolate, let the excess chocolate go for a while and place it in a pumpkin that we have cut in half. We do the same process with the rest.

5 Let them cool slightly and as soon as they are ready, put the eye candies and let them freeze completely.

6 Garnish with red and serve.

(Source: Giorgos Tsoulis)