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Before starting this Chocolate Christmas Tree recipe, make sure you have organised the necessary ingredients for the tempering process. Melt the chocolate over a bain-marie at a temperature of 40°C.
When the chocolate has melted, remove the recipient from the bain-marie. Let the chocolate cool down to 35°C, stirring at regular intervals. To monitor the temperature, I recommend using a probe or laser thermometer.
Add the Mycryo cocoa butter (1%); for this recipe, we used 5g for 500g of dark chocolate couverture. The use of a digital kitchen scale is recommended for this operation.
Using a rubber spatula, thoroughly combine the Mycryo butter with the melted chocolate at a temperature of 35°C. The use of Mycryo cocoa butter allows for better results: the chocolate is properly set, is shiny, breaks in a neat pattern, melts in the mouth and easily comes away from the mould.
Once the chocolate reaches 33-34°C, it is said to be 'tempered'. This tempering technique, using Mycryo cocoa butter, is easy and straightforward.
On a sheet of greaseproof paper...
... scoop several drops of chocolate, creating different diameters. With the tip of a knife...
... pull the chocolate, working from the centre outwards to create a star with curved points. Repeat the same operation with all the chocolate drops. Let the chocolate crystallize at room temperature.
Place the largest star on a sheet of greaseproof paper and use it as a base.
In the centre, place a small drop of melted chocolate, which will serve as an adhesive.
On top, gently stick a chocolate star that is slightly smaller than the base.
For an easier process, I recommend using a cooling spray to accelerate the cooling process.
Repeat the operation, adding a drop of melted chocolate and sticking a smaller star on top, and so on... It is important that you create chocolate stars in various sizes.
Add a drop of melted chocolate...
... and place the smallest star on top. For a homogeneous shape, the tree should be made up of 6 to 8 tiers.
For the finish: When the chocolate tree is set and stable, stick a red holly berry on top, using a drop of melted chocolate. I recommend using decorating tweezers for a more accurate operation.
Stick a gold pearl on the end of a few branches...
... and stick a couple more holly berries to create a harmonious effect.
Gently apply some gold or silver colouring spray, and sprinkle with gold flakes. This cute chocolate tree is a great decorating item for your Christmas desserts or yule logs!
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