Intermediate
1 h
10min
1 Chocolate Christmas Tree
A festive and original recipe created by the Valrhona Gourmet School, perfect for sharing with chocolate lovers of all ages. This Christmas Chocolate Tree will surprise your guests and make your holiday table shine.
Utensils:
- Mixing bowl
- Rubber spatula
Made with the products below:
Christmas Chocolate Tree
Ingredients :
- 8.818oz water (1 cup)
- 14.46oz sugar (2 cups)
- 9.523oz blanched almond sticks (2 cups)
- 2.469oz candied orange cubes (½ cup)
- 0.7054oz crêpe dentelle pieces / crispy wafers (¼ cup)
- 0.529oz butter (1 tablespoon)
- 7.054oz JIVARA MILK 40% chocolate
- OR CARAÏBE 66%, or IVOIRE 35%, or DULCEY 32%, or INSPIRATION STRAWBERRY, or INSPIRATION PASSION
- OR CARAÏBE 66%, or IVOIRE 35%, or DULCEY 32%, or INSPIRATION STRAWBERRY, or INSPIRATION PASSION
Steps:
- Heat the water and sugar in a saucepan until it boils to create a syrup.
- Add the blanched almond sticks to the boiling syrup and let them soak for 2 minutes. Drain the almonds thoroughly. Spread the drained almonds on a baking sheet lined with parchment paper. Bake at 355°F (180°C) for about 10 minutes.
- Remove the almonds from the oven and add the butter. Mix well to separate the almonds easily. Let cool completely.
- In a mixing bowl, combine the caramelized almonds, candied orange cubes and crêpe dentelle pieces.
- Melt and temper the JIVARA MILK 40% chocolate (or your chosen chocolate).
- Pour the tempered chocolate over the mixture and stir until everything is well coated.
- Using a spoon, shape the mixture into different sizes clusters (rocher-style). Let the chocolate set.
- Start by stacking the chocolate clusters (rochers) from largest to smallest on a stable base. Use a few drops of melted chocolate as "glue" between each layer to hold them together. Hold each layer in place for a few seconds to ensure it sticks well before adding the next one.
- Continue building upward, gradually shaping your tree until you reach the top.
- For a festive touch, dust the Christmas chocolate tree with powdered sugar before serving.
Tips & Serving Suggestions
- You can use any of the suggested Valrhona chocolates for different flavors.
- For extra sparkle, add edible glitter or silver pearls.
- Serve as a centerpiece or gift as individual treats.
How do I properly temper chocolate for the rochers?
To temper chocolate successfully, carefully follow the temperature curve: melt the chocolate, let it cool down, then gently reheat it. Use a precision thermometer and high-quality couverture chocolate to achieve a glossy finish and a crisp snap that will elevate your chocolate tree.
Tempering temperatures:
Chocolate Type: Melting / Cooling / Working
Dark chocolate: 113–131°F (45–55°C) / 82–84°F (28–29°C) / 88–90°F (31–32°C)
Milk chocolate: 104–122°F (40–50°C) / 81–82°F (27–28°C) / 84–86°F (29–30°C)
White & Dulcey: 104–113°F (40–45°C) / 79–81°F (26–27°C) / 82–84°F (28–29°C)
Inspiration fruit: 104–113°F (40–45°C) / 81–82°F (27–28°C) / 86–88°F (30–31°C)
How long can the chocolate tree be stored?
The chocolate tree can be stored for several weeks in a cool, dry place between 59–64°F (15–18°C). Avoid humidity, direct light, and heat to preserve shine and flavor. Stored properly, it will keep its quality for about one month.
Can I replace almonds with other nuts?
Yes. Almonds can be replaced with hazelnuts, pistachios, pecans, or cashews. Hazelnuts pair beautifully with chocolate, while pistachios add both color and a refined flavor to your festive creation.
How do I assemble the rochers into a stable tree?
Start with the largest rochers at the base and work upward using progressively smaller ones. Use a few drops of melted chocolate as “glue” between layers. Hold each layer in place for a few seconds before adding the next to ensure stability.
Which Valrhona chocolates work best for this recipe?
This recipe is very versatile. You can use:
Jivara 40% for a creamy, comforting profile
Caraïbe 66% for a more intense, balanced dark chocolate
Dulcey 32% for warm, biscuit-like notes
Ivoire 35% for a smooth, elegant white chocolate version
Inspiration Strawberryor Passion for a fruity, colorful twist
Each option creates a different flavor experience while keeping the same festive structure.
How should I present this dessert for Christmas?
Place the chocolate tree at the center of your holiday table on a gold or silver platter. Lightly dust with powdered sugar to mimic snow and add edible decorations for a magical, winter-inspired presentation.
Can I make the chocolate rochers ahead of time?
Yes. The rochers can be prepared several days in advance and stored airtight in a cool, dry place. Assemble the christmas chocolate tree closer to serving for the best visual effect.
Is this recipe suitable for beginners?
Yes. While tempering requires attention, the recipe itself is approachable.
How can I add extra festive decoration?
Edible glitter, silver pearls, gold leaf, or colored sugar can be added before the chocolate sets. You can also decorate the base with sprigs of rosemary for a winter forest effect.
