- Hazelnut praliné 65%
- Intense 35 Belgian milk chocolate couverture
- Emotion 58 Belgian dark chocolate couverture
- Crispy Crunchies
- Baking paper + plastic sheets
- Cutting wheel
- Flexipan mould, Ø 6 cm
- Christmas tree template
- Flexipan mould, Ø 4 cm
- Heat the dark chocolate to the correct tempering temperature.
- Pour the dark chocolate onto a plastic sheet.
- Using a palette knife, spread a thin layer of chocolate on the plastic sheet.
- Pick up the plastic sheet and place it in a cooler spot on the work bench to then cut it.
- Using the cutting wheel, cut 10 x 5 cm slices (rectangles).
- Use the skewer to cut around the edge of the template to cut out half a Christmas tree from the rectangles (from corner to corner).
- This creates two slices of ‘Christmas tree’ per rectangle.
- After cutting, carefully pick up the plastic sheets, hold them together tightly and put to one side.
- Turn the plastic sheet over and remove it.
- This will enable you to easily remove the chocolate slices.
- Coat the reverse side of the half Christmas trees with the chocolate.
- Then stick them together straight away and place each one on a sheet of paper in the shape of a ‘V’.
- Fill the Ø 4 cm Flexipan mould with dark chocolate.
- Remove the slices once they have crystallised.
- Coat the reverse side and bottom of the half Christmas trees with the chocolate and fix them directly to the Ø 4 cm disk.
- Per Christmas tree you need four sets of two half slices that you stick together in the shape of a ‘V’.
- Each Christmas tree consists of eight half slices in total.
Recipe for crunchy praliné
- 160 g Intense 35 Belgian milk chocolate couverture
- 60 g Hazelnut praliné 65%
- 100 g Crispy Crunchies
- 30 g Burnished almond slivers
- 30 g Pieces of candied orange
- Mix together the Crispy Crunchies, almond slivers and pieces of orange.
- Add the praliné paste and stir it through the mixture.
- Stir the tempered milk chocolate through the mixture.
- Divide up the praliné crunchies; 38 grams per piece per Ø 6 cm Flexipan.
- Once crystallised, remove the base slices.
- Add some Deodorized Cocoa Butter to the tempered dark chocolate, so it becomes a bit more fluid.
- Dip the chocolate Christmas trees into the chocolate as illustrated in the photos.
- Right after dipping the chocolate trees, sprinkle the trees with nuts and dried fruit.
- Stick the Christmas tree to the crispy crunchie base.
- Sprinkle the trees with icing sugar for a lovely wintery effect.