Christmas trees

Plated Dessert

Christmas trees

level 1

Bring a touch of magic to your Christmas display

Recipe components

finishing for green tree


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

  • Q.S.

 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.