Chocolate Christmas Tree Mendiant Recipe
An Original Recipe by Lorraine Elliott
Recipe Overview
Preparation time: 30 minutes plus chilling time
Cooking time: 5 minutes
Makes: 1 Chocolate Tree, around 400g/14ozs
Ingredients Needed
- 200g/7ozs milk chocolate
- 200g/7ozs dark chocolate
- 2 teaspoons coconut oil
- 20g/0.7ozs cranberries
- 20g/0.7ozs pistachio
- 20g/0.7ozs pepitas
- 20g/0.7ozs finely diced dried apricot
- 20g/0.7ozs pecan pieces
- 20g/0.7ozs goji berries
- 1 tablespoon metallic cachous/sprinkles
- 50g/1.7oz chocolate bar (1cm/0.4inch thick)
- Chocolate stars or baubles
- You will also need a 6-7 piece round cutter set
Step-By-Step Instructions
Step 1 PREPARE - Trace the circles on the parchment using a marker. Flip over so you are using the side without the marker.
Step 2 MELT - Melt dark chocolate in 30 second bursts on 60% heat in the microwave or in a double boiler. Stir in the coconut oil well. Using a teaspoon fill in the circles trying to keep the chocolate fairly even in thickness. You won't need all of the chocolate and reserve 1-2 tablespoons.
Step 3 TOP - Add the toppings around the edge excluding the centre. Refrigerate until set, around 20 minutes. Remove the discs from the parchment and place in the fridge.
Step 4 MELT 2 - Melt the milk chocolate in 30 second bursts on 50% heat in the microwave or in a double boiler. Stir in the coconut oil well. Using a teaspoon fill in the circles trying to keep the chocolate fairly even in thickness. Again, you won't need all of the chocolate and reserve 1-2 tablespoons. Milk chocolate is a bit softer than dark chocolate so leave this to set for 30 minutes or until hard.
Step 5 PAIR - Gently remove the milk chocolate discs from the parchment. Remelt some of the extra chocolate and dab some on the largest milk chocolate disc. Place the decorated dark chocolate disc on top and repeat with milk and dark chocolate pairs. Refrigerate for 10 minutes until set.
Step 6 ASSEMBLE - Secure two pieces of chocolate on the largest mendiant pair with melted chocolate on the top and bottom. Stack the chocolate discs on top of each other starting with the largest. If the stacking seems a bit wobbly (it may feel that way halfway up, refrigerate the tree to set the chocolate). Finish with the star or bauble on top affixed with melted chocolate. Store in the fridge if it is hot.