Delicious X-mas trees

Hollow figures are big in Belgium around the end of the year. There is so much creativity you do with them. So why not design your take on a traditional chocolate hollow figure? In this case, a Callebaut xmas tree mould is the base to decorate with wonderful crunchy tasty treats like nuts and caramel etc.

Recipe

Created by
  • Marc Ducobu - Founder and Owner of Pâtisserie Ducobu, Belgium
  1. Tree base
  2. Finishing and presentation

Products

Cocoa - Cocoa Butter - 4kg Callets

Tree base

ingredients preparation
  • Q.S.
    811NV

Use the cone and base moulds and mould with one of the chocolates. Leave to harden and get out of the moulds.

Mix and pulverise the chocolate shapes with the airbrush.

Finishing and presentation

Example 1: Decorate with candied fruits, pâte de fruits and marshmallows. Finish with a Season’s greetings tag.
Example 2: Decorate with chocolate sticks, almonds and caramelised hazelnuts, gold leaf and a Season’s greetings tag.
Example 3: Let dark chocolate drip on the top of the tree and decorate it with home made chocolates or caramels in cellophane wrapper, half spheres and a season’s greetings tag.