Delicious X-mas trees

Created by

Marc Ducobu - Founder and Owner of Pâtisserie Ducobu, Belgium

level 2

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.

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Recipe components

Callebaut® ingredients

Tree base

Ingredients	Preparation
Q.S. Callebaut - Finest Belgian Dark Chocolate - Recipe N° Dark Chocolate - 811 - 5kg Block	Use the cone and base moulds and mould with one of the chocolates. Leave to harden and get out of the moulds.
50g Callebaut - Cocoa Products - Cocoa - Cocoa Butter - 4kg Callets 50g Callebaut - Finest Belgian Dark Chocolate - Recipe N° Dark Chocolate - 811 - 5kg Block	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.