Delicious Xmas trees (Created by Marc Ducobu - Chef and Managing Director of Patisserie Ducobu - Waterloo, Callebaut Chocolate Ambassador Belgium)

Tree base

Ingredients Preparation
Pre-crystallised chocolate of your choice:
dark chocolate Callebaut® 811
milk chocolate Callebaut® 823
Use the cone and base moulds and mould with one of the chocolates. Leave to harden and get out of the moulds.
50 g precrystallised cocoa butter Callebaut® CB
50 g dark or milk chocolate (same choice)
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.

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