17.5 oz (500g) 70% dark couverture chocolate
2 oz (60g) almonds
1.75 oz (50g) hazelnuts
1 oz (30g) cashews
1¾ Tbsp (25g) dried cranberries
1¾ Tbsp (25g) dried currants
1.4 tbsp (20g) candied orange peel
1. Melt chocolate in microwave with 30 second bursts of heat. This should take about 2 minutes depending on the microwave.
2. Mix in nuts and dried fruits.
3. Spoon long lines or strips of mixture onto a parchment paper-lined baking sheet to create base. (See below for suggested lengths and widths.)
4. Continue with shorter strips to create branches. Spoon a small cluster to create the peak.
5. Place sheeted mixture in the freezer. It‘s essential that the chocolate is fully set before you assemble the Christmas “tree.”
6. Once chilled, secure the base layer onto a plate with a small dab of melted chocolate.
7. Secure branches in the same way and arrange them in a natural circular formation.
8. Ensure each layer of “chocolate glue” sets fully before the next is added.
9. Place the peak at the top.
10. Dust with icing sugar to create a snow effect.
Voila, your Christmas Chocolate Tree is ready!
Be careful not to heat chocolate for longer than 30 seconds each time.
Lengths of the strips should start from 6 inches, and decrease to 5 inches, 4 inches, 3 inches, 2 inches and 1 inch. Make several strips of each length.
Each strip should be about 1 inch to 3/4 inch wide.
Recipe courtesy of Chef Ricardo Rosas, Faubourg Vancouver