Claudia Martinez, pastry chef of Tiny Lou’s, shares her favorite Halloween recipes

STORY: Lia Picard
PHOTOS: Erik Meadows

Admit it: Even as an adult, Halloween is a welcome excuse to indulge in candy. Who doesn’t love digging into a bag of Fun Size Snickers? The classic candies of our childhood are great, but if you’re hosting a spooky soiree you may want to try taking a sophisticated approach to your sweet treats.

We consulted with Claudia Martinez, pastry chef of Tiny Lou’s at the newly re-opened Hotel Clermont in Poncey-Highland, to help us craft the most delectable homemade Halloween treats. A master at creating bewitchingly beautiful desserts, Martinez takes a playful approach to her craft. The “Ode to Blondie”—a browned butter blondie adorned with curried banana flambé, buttermilk ice cream and a hazelnut crémeaux— is a cheeky homage to the Clermont Lounge’s iconic dancer. Whip up one of these recipes, and your guests will be enchanted.

HOT COCOA HALLOWEEN TRUFFLES
Makes 35 small truffles
(pictured above)

“I adore chocolate truffles,” says Martinez. “They are easy to play with as far as flavor goes. This hot cocoa recipe is a great combination of texture and rich chocolate flavor.”

Milk Chocolate Ganache
9 oz. milk chocolate
7 oz. heavy cream
1 oz. unsalted butter, cubed

Place chocolate over boiling water in a small mixing bowl and stir until completely melted. Meanwhile, bring heavy cream to a boil in a small saucepan then remove from heat. Pour the cream into melted chocolate and stir until combined. Slowly add the room temperature butter until the butter is fully mixed in, one cube at a time. The ganache should look smooth and glossy. Place ganache in fridge for 6 hours.

TRUFFLE PREPARATION
1 ¾ oz. cocoa powder
3 ½ oz. dark chocolate
2 c. crushed graham crackers
1 c. mini marshmallows
2 teaspoons sea salt for topping
2 oz. orange sprinkles

Line a sheet pan with parchment paper. Place dark chocolate over boiling water in small mixing bowl to melt and set aside. Place cocoa powder into a large mixing bowl and remove the set chocolate ganache from the refrigerator. Lightly dust hands with cocoa powder and use a tablespoon to scoop ganache.

Place scooped ganache on baking sheet and roll with cocoa powder, making evenly molded balls. Dip truffles about half way into the melted chocolate and roll with hands to ensure all chocolate is covering the truffle. Lightly sprinkle truffles with graham cracker crumbs until completely covered. Chill in fridge until set (about 5 minutes).

TO SERVE: Place truffles on large plate. Melt some chocolate and drizzle over truffles and sprinkle with mini marshmallows, orange sprinkles and sea salt. Stored in a covered container in the fridge for up to two weeks.

CINNAMON APPLE GUMMIES
Makes 30 gummies

“The apple-cinnamon combination is one of my favorites,” Martinez says. “It reminds you of fall and Thanksgiving all in one. This gummy recipe is a pate de fruit base, which I love making.”

1 lb. granulated sugar
¼ oz. pectin powder
2 c. apple puree
2 teaspoons cinnamon
Juice of one lemon
3 ½ oz. sugar (for rolling)
EQUIPMENT NEEDED: Sugar thermometer

Line a sheet pan with plastic wrap. Place half of the sugar and pectin in a small bowl and whisk together. Combine the apple puree, remaining sugar, cinnamon and lemon juice in a heavy sauce pan over medium heat. Stir until sugar is completely dissolved. Bring mixture to a complete boil and add the sugar and pectin mix. Insert a sugar thermometer and bring the mixture to a boil. Reduce the heat to a simmer and constantly stir until the mixture reaches 245 degrees Fahrenheit.

Once you have reached the temperature, remove the pan from the heat and pour directly on to the sheet pan. Spread evenly and place in the fridge for at least 1 hour.

Once firm, unmold the pan, flip it upside down and peel the plastic off. Cut into small squares or use a favorite cutter of your choice. Place sugar in a shallow dish and toss the gummies to coat. Store on a paper-lined tray. Can be kept in a loosely covered container at room temperature for up to two weeks.

PUMPKIN SPICE WHITE CHOCOLATE RICE KRISPIES TREATS
Makes 10 treats

“Rice Krispies Treats are always a hit with the adults and kids. A hint of pumpkin spice in this recipe adds a pop of fall flavor. These are fun to cut into your favorite Halloween shapes,” Martinez says.

1/4 c. unsalted butter
7 oz. mini marshmallows
2 teaspoons pumpkin spice (adjust based on taste)
5 c. Rice Krispies cereal
2 teaspoons orange food coloring
1/3 c. semi-sweet white chocolate chips

Line an 8-inch square baking pan with aluminum foil or parchment paper. Grease the paper with butter. Set aside. Grease a large mixing bowl with butter. Add cereal to bowl. In a medium saucepan, melt butter and add marshmallows. Stir constantly and add orange food coloring. Remove saucepan from heat. Stir in pumpkin spice. Add marshmallow mixture to cereal and stir until well combined. Spread mixture evenly over pan and press down. Sprinkle with mini chocolate chips and gently press them down to stick to the bars. Do not spread. Chill bars in fridge for at least 45 minutes. Cut into squares or your favorite shape and serve.

Tiny Lou’s
789 Ponce de Leon Ave., 30306
470.485.0085
tinylous.com