- 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.
150 g | puffed rice |
80 g | hazelnut praliné |
200 g | white chocolate |
150 g | puffed rice |
60 g | hazelnut praliné |
10 g | Roasted Butter 98 % fat |
200 g | 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 |
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.
1000 g | white chocolate |
300 g | cocoa butter |
80 g | sunflower oil |
1000 g | milk chocolate |
250 g | cocoa butter |
100 g | sunflower oil |
1000 g | dark chocolate 70 % |
100 g | cocoa butter |
150 g | sunflower oil |