The skull chocolate mould used can be purchased here.

Mould Preparation
1. Melt the cocoa butter in either a hot water bath, or by microwaving in 30 second increments.
2. Shake the bottle.
3. Pour 20g of the cocoa butter from the bottle into a separate bowl.
4. Using a small paintbrush, paint a thin layer of the cocoa butter inside the cavities of the mould.

Moulding
1. Place the white chocolate into a microwave safe plastic bowl.
2. Melt the chocolate in 30 second increments, stirring in between each in the microwave until it is all melted and 45 degrees celsius.
3. Pour 75% of the chocolate onto a stone bench.
4. Work the chocolate back and forth using a chocolate scraper until it reaches 27 degrees celsius.
5. Scrape the chocolate back into the bowl with the remaining 25% of the chocolate.
6. Stir until comes back together.
7. Place the chocolate into a piping bag and fill each cavity of the chocolate mould.
8. Tap the mould on the surface of your workbench to dislodge any air bubbles.
9. Turn the mould upside down over a sheet of baking paper and tap the side of the mould with the handle of a metal scraper.
10. Scrape the surface clean while holding the mould upside down.
11. Place the mould upside down on a wire cooling rack for approximately 3 minutes, then place the mould on its side and allow to set completely.

Raspberry Filling:
1. In a pot, bring the raspberry puree and glucose to the boil. Reserve for deglazing.
2. In a separate clean pot, heat glucose (B).
3. Add in the sugar slowly and create a light caramel.
4. Turn off the heat and deglaze the caramel with butter.
5. Whisk in the heated raspberry puree mixture.
6. Cool to room temperature before filling your moulds with a small amount of gel on both sides.

Gianduja
1. Chop up the gianduja, and melt in the microwave to 45 degrees.
2. Pour the melted gianduja onto a stone bench.
3. Work the gianduja back and forth using a chocolate scraper until it reaches 27 degrees celsius.
4. Transfer to a piping bag and fill your moulds with the gianduja.
5. Scrape the excess off one of the moulds with a chocolate scraper angled 45 degrees backwards to create a convex layer of gianduja
6. Scrape the excess off the second mould with a chocolate scraper angled 45 degrees forwards as shown in the video to create a concave layer of gianduja
7. Line up the moulds side-by-side and quickly tap them together to join the moulds.
8. Place in the refrigerator for 25 minutes.
9. Remove from the refrigerator and allow to come to room temperature.
10. Unmould!

They’re a little bit spooky, a whole lot delicious, and guaranteed to steal the show at any Halloween spread!