Christmas trees

Bring a touch of magic to your Christmas display

finishing for green tree

Ingredients Preparation
  • 100g
    Deodorized Cocoa Butter
  • 80g
    Praliné 70% Pistachios
  • 80g
    Zéphyr™
  • 1g
    turmeric powder

Once moulded and sealed the moulds together, melt the cocoa butter to 45°C, add the chocolate and praline, and mix well.
Precristallize the mix to 31°C. Spray on cold trees at -10°C.   

finishing for trees with curls

Ingredients Preparation
  • Q.S.
    Blossoms

 Once moulded and the moulds have been sealed, brush them evenly with the chosen pre-crystallized chocolate.
Roll them in the blossoms to cover them evenly. Leave to set. 

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