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

Tree base

Ingredients Preparation
  • Q.S.
    811

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

  • 50g
    Cocoa butter
  • 50g
    811

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.

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