Scary chocolate bar

Ganache

In a bowl put the Melken Ao Leite Chocolate and the cream, take it to the microwave until it melts completely.

Remove from the microwave stir well and add the cold butter.

With the help of a mixer, emulsify the ganache until smooth and homogeneous.

Let rest for at least 12 hours at room temperature.

Bar

In a bowl, melt the TOP Milky Coverage and place it in a bar shape of your choice and take it to the fridge for about 10 minutes or until it is crystallized.

After this process, fill the bar, seal with the rest of the TOP Milky Coverage and take it to the fridge until it crystallizes again.

With the help of a brush or a glove finish the bar so that it has a rustic look.

In another bowl, melt the White TOP Coverage and divide it into two parts, one of which add the orange liposoluble dye and the other the titanium dioxide, stir well until all the dye dissolves.

Put the orange frosting in the pumpkin shape and the white frosting in the ghost and skeleton shape, take it to the fridge to crystallize.

Remove the silicone, stuff the pumpkin, seal and take it to the fridge to crystallize again.

Finish the bar according to the live and place the appliqués on it.