Baker-Pastry chef

Chocolate Christmas tree

Chocolate Christmas tree

Christmas tree with puffed rice and white chocolate

150 g puffed rice
80 g hazelnut praliné
200 g white chocolate
  • Mix the puffed rice with the tempered white chocolate at 29 °C.
  • Add the praliné and mix well.
  • Fill the moulds and leave to crystallize for 4 hours.
 
  • Decorate with the liquid chocolate.

Christmas tree with puffed rice and milk chocolate

150 g puffed rice
60 g hazelnut praliné
10 g Roasted Butter 98 % fat
200 g milk chocolate
  • Mix the puffed rice with the tempered milk chocolate at 31 °C.
  • Add the praliné and the roasted butter and mix well.
  • Fill the moulds and leave to crystallize for 4 hours.
 
  • Decorate with the liquid chocolate.

Christmas tree with feuilletine and milk chocolate

250 g hazelnut praliné
100 g chopped almonds
50 g Roasted Butter 98 % fat
2 g Maldon salt
100 g feuilletine
250 g milk chocolate
  • Mix the salt, the feuilletine and the chopped almonds.
  • Mix with the tempered milk chocolate at 30 °C.
  • Add the praliné and the roasted butter.
  • Mix well to obtain a homogenous mass.
  • Fill the moulds and leave to cool for 4 hours.
 
  • Decorate with the liquid chocolate.
Tip

To make the moulds for the Christmas trees: Draw a circle on a plastic sheet. Cut out and cut then into 2 equal pieces. Mould this semicircle into a cone. Hold in place with a piece of tape.

Decoration: white chocolate coating

1000 g white chocolate
300 g cocoa butter
80 g sunflower oil
  • Mix all ingredients.
  • Use at 30 °C.

Decoration: milk chocolate coating

1000 g milk chocolate
250 g cocoa butter
100 g sunflower oil
  • Mix all ingredients.
  • Use at 31 °C.

Decoration: dark chocolate coating

1000 g dark chocolate 70 %
100 g cocoa butter
150 g sunflower oil
  • Mix all ingredients.
  • Use at 32 °C.

Corman's products of the recipe

Roasted Butter 98 % fat

Roasted Butter 98 % fat

Our unique and exclusive butter speciality

Find out more