How cute are these chocolate Christmas trees? They are so fun for a Christmas party or class party and you only need three ingredients. I've also included how you can make them gluten free in the variations below.
Contents
Chocolate Christmas Trees - you will need
These are only three easy ingredients.
Cadbury Chocolate Finger Biscuits
White Chocolate Melts
Christmas Sprinkles
Plus you'll also need a piping bag (or even a ziplock bag is fine)
How to make your Chocolate Christmas Trees
Lay out your chocolate fingers on a baking tray covered in baking paper. Make sure you leave space between each biscuits. I did three in a row.
Melt your white chocolate melts (tips for melting below)
Grab a large class and put your piping bag inside. Fold the edges over the glass to make an open top. Pour your melted chocolate into the bag.
Snip off a small amount from the tip of your piping bag. Be careful because you can take more off if needed but you cant put it back so be conservative with your snip.
Pipe the white chocolate over the biscuit, going wider at the bottom and getting smaller at the top, to give it a tree shape.
Sprinkle with your Christmas sprinkles and pop a little star on top. Set aside to set.
These can last a week or two in an airtight container kept in the cool place.
Variations
You can use any type of thin biscuit or chocolate. Other ideas are a Kit Kat, a Pocky Stick, a Biscoff biscuit etc. To make them gluten free you could use one half of a Free From Gluten chocolate covered scotch finger biscuit.
Also, feel free to use milk or dark chocolate or colour your white chocolate green.
Tips for melting chocolate
Melting chocolate can be tricky, as it can easily seize or burn if not done properly. Here are some tips to ensure a smooth, glossy, and perfect melt:
Choose the Right Chocolate
Quality: Use high-quality chocolate with a high percentage of cocoa butter for best results.
Type: Dark, milk, and white chocolates melt differently. Dark chocolate has a higher cocoa content and melts more evenly. White chocolate can be more temperamental because of its higher sugar and milk content.
Chop It Evenly
Break or chop the chocolate into small, uniform pieces to ensure it melts evenly and more quickly.
Avoid Overheating
Chocolate burns easily. The temperature should not exceed 49°C for dark chocolate or 40°C for milk and white chocolates.
Methods for Melting
Double Boiler Method (Bain-Marie)
Fill a saucepan with a couple of inches of water and bring it to a simmer.
Place a heatproof bowl over the saucepan, ensuring the bowl doesn’t touch the water.
Add the chopped chocolate to the bowl and stir gently as it melts.
Tips: Keep the water at a simmer, not a boil, and avoid getting any water in the chocolate to prevent seizing.
Microwave Method
Place chopped chocolate in a microwave-safe bowl.
Microwave on medium power in 15-30 second intervals, stirring in between.
Tips: Remove the chocolate before it is fully melted, and stir until smooth. This prevents overheating.
Avoid Moisture (Water + Chocolate = Seizing)
Keep your tools dry. Even a small drop of water can cause the chocolate to seize and turn grainy.
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