Flowdose Pumpkin Spice Chocolate

Production recipe · Limited edition, Fall 2026 · White chocolate base, tinted orange · Same 500mg × 4-piece format as Strawberry Matcha · Dosing step unchanged from the existing process.

Recipe, per 1 kg white chocolate

IngredientAmountNotes
White chocolate (existing base)1,000 gTempered as usual
Pumpkin pie spice, pre-blended (McCormick or any bulk)12 gRange 12–18 g. Start low; spice blooms over 24–48 h
Decaf instant espresso, fine powder12 gRange 12–15 g
Roxy & Rich Sunset Orange cocoa butter5 g to startAdd in 2 g steps until pumpkin orange; expect 5–10 g. Record the final number on the first kilo, then scale
Roasted salted hulled pepitas (green)Sprinkle on top to decorateCrush for smaller size if needed
Flaky sea salt — OPTIONALPinch on topFor decoration purposes
No liquids of any kind. No extract, no purée, no syrup — they seize chocolate.

Method

  1. If needed, sift the spice and espresso powder together through a fine mesh. Keep the coffee sealed until use; it pulls moisture from the air.
  2. Melt and temper the white chocolate as usual.
  3. Melt the Sunset Orange cocoa butter separately (35–40 °C) and stir into the chocolate. First kilo only: add 5 g, pour one square, chill 10 minutes, look at it. Add 2 g at a time until it reads pumpkin or as needed. Write down the final grams per kg and use that for the rest of the batch.
  4. Stir the sifted spice + espresso into the tempered chocolate.
  5. Dose per the existing process.
  6. Mold. Sprinkle pepitas on top to decorate. Optional pinch of flaky salt.
  7. Set, demold, pack.

Note