Zac Young’s Chocolate Cauldrons recipe casts a delicious spell on dessert lovers

While he might be known for the iconic Piecaken dessert, the talented, creative pastry chef Zac Young appreciates that the visual can make the first bite even more enjoyable. A master at crafting innovative desserts that balance a taste of the familiar, he is never at a loss of words on Halloween Baking Championship as he advises other pastry chefs to push the boundaries. With the spooky season taking over the table, Young shared his Chocolate Cauldrons recipe that will have many people longing for that spoonful. More importantly, the toil and trouble in the kitchen has been whisked away.

Watching an episode of Halloween Baking Championship can have some people wondering how the pastry chefs can turn butter, flour, and sugar into the delectable treats that the judges enjoy. While they might make the process seem easy, the reality is that baking is part science and part art. When those elements marry in harmony, the result is perfection.

For Zac Young, he has evolved his vast experience into desserts that have people talking and, more importantly, remembering that flavor. While many people have gone to Goldbelly to order that impressive Piecaken, Young is not a one trick pony. Although he might call himself Pastry Pundit and Candy Curator, his wit and whimsy never outshine his culinary talent.

Ready to delve into the mysteries of the Chocolate Cauldron recipe from Zac Young?

For this spooky season, Zac Young graciously shared his Chocolate Cauldron recipe. Any home baker who is looking to impress their guests this season, will appreciate that this dessert recipe delivers. And, as anyone who watches Halloween Baking Championship will understand, there is no fondant in this dessert.

Speaking to this dessert recipe, Young said, “This Chocolate Cauldron recipe is an edible arts and crafts project, just in time for Halloween and the perfect vessel for serving a spooky dessert. I love tapioca pudding for its bubbly texture, but you can fill your cauldron with whatever pudding or mousse you desire. Have fun and get the kids involved with decorating. I always make a few extra chocolate shells to allow for breakage!”

Here’s how to make Zac Young’s Chocolate Cauldrons recipe

Chocolate Cauldrons
Yields: 8 3-inch round Cauldrons

Ingredients:

• 10 to 12- 5 inch balloons, inflated to make 3 inch wide balloons.
• 10 ounces best quality dark chocolate, such as Valrhona, chopped.
• 20 small Tootsie Roll candies, unwrapped
• 4 cups tapioca pudding (store bought, or home made)
• Green food coloring
• Assorted green sprinkles and small candies

Directions:

1. Line a baking sheet or large plate with parchment or wax paper.
2. Place chocolate in a microwave safe bowl and microwave in 30 second intervals until the
chocolate is 2/3rds melted. Remove from the microwave and stir until the chocolate is
completely melted.
3. Transfer the chocolate to a large glass or small bowl that is wide enough to fit the
inflated balloons but narrow enough to allow the chocolate to cover the balloon halfway
when dipped.
4. Holding the knotted end, dip the balloons in the chocolate to cover halfway. Let the
excess chocolate run off and transfer to the prepared sheet.
5. Let the chocolate covered balloons sit at room temperature until hardened, about an
hour, or place the tray in the refrigerator for 30 minutes.
6. Once the shell has hardened, use a sharp pair of scissors to cut a small hole by the
knotted end of the balloon and slowly release the air. Gently remove the balloon from
the chocolate shell.
7. Warm each Tootsie Roll with your hands and then roll into 6 to 8 inch coils and wrap
them on the base and lip of the cauldron.
8. Color the tapioca pudding with green food coloring and fill the cauldrons to the top.
9. Decorate with assorted green candies to make bubbles.
10. Refrigerate until ready to serve

As the Chocolate Cauldrons recipe states, this dessert is fairly easy to master. While the balloons might take a delicate hand, the reality is that just takes practice.

In addition, the Tootsie Roll idea is one that many home bakers should note. Using a candy for decoration is a smart choice. Why not use a better tasting, edible option than some other choices on the shelf.

Overall, the Chocolate Cauldrons recipe could become a spooky season staple. Instead of letting store bought treats run amuck on the table, step into the kitchen and let some creativity take over.