Geometric Chocolate Bark Christmas Trees
  • Quick & easy (production)
This recipe has great texture and dimension, bringing Christmas to your tastebuds.
This recipe has great texture and dimension, bringing Christmas to your tastebuds.
Shelf life:
6 Months
Conservation:
Room Temperature
Containing: 3 Components
Demonstration video<span>Geometric Chocolate Bark Christmas Trees</span>

Dark Chocolate, Gold Chocolate, Cranberry and Apricot Praline Bark

Ingredients: Dark Chocolate, Gold Chocolate, Cranberry and Apricot Praline Bark

Preparation: Dark Chocolate, Gold Chocolate, Cranberry and Apricot Praline Bark

Mix tempered Callebaut 811 Dark Chocolate with Cacao Barry Pralin Feuilletine

Ingredients: Dark Chocolate, Gold Chocolate, Cranberry and Apricot Praline Bark

  • g
    chopped dried apricots
  • g
    dried cranberries

Preparation: Dark Chocolate, Gold Chocolate, Cranberry and Apricot Praline Bark

Fold in chopped dried apricots and cranberries

Ingredients: Dark Chocolate, Gold Chocolate, Cranberry and Apricot Praline Bark

  • g
    CHK‐R30GOLD‐E4

Preparation: Dark Chocolate, Gold Chocolate, Cranberry and Apricot Praline Bark

Spread Callebaut Gold Chocolate onto two textured transfer sheets

Evenly spread the chocolate praline mix on one transfer sheet

Stick the transfer sheets together

Allow to set for 2-3 hours before cutting into desired shape using a heat gun and sharp knife

Milk Chocolate, Cara Crakine and Hazelnut Praline Bark

Preparation: Milk Chocolate, Cara Crakine and Hazelnut Praline Bark

Mix together tempered Callebaut 823 Milk Chocolate, Hazelnut Praline and Cacao Barry Cara Crakine

Ingredients: Milk Chocolate, Cara Crakine and Hazelnut Praline Bark

  • g
    823‐E4

Preparation: Milk Chocolate, Cara Crakine and Hazelnut Praline Bark

Spread Callebaut 823 Milk Chocolate onto two textured transfer sheets

Evenly spread chocolate praline mix onto one of the textured transfer sheets

Stick two transfer sheets together

Allow to set for 2-3 hours before cutting to desired shape using a head gun and sharp knife

White Chocolate and Pistachio Praline Bark

Ingredients: White Chocolate and Pistachio Praline Bark

Preparation: White Chocolate and Pistachio Praline Bark

Mix tempered Callebaut W2 White Chocolate with Callebaut Pistachio Praline

Ingredients: White Chocolate and Pistachio Praline Bark

  • g
    crushed pistachios
  • g
    Cranberries

Preparation: White Chocolate and Pistachio Praline Bark

Fold in pistachios and cranberries

Ingredients: White Chocolate and Pistachio Praline Bark

  • g
    W2‐E4

Preparation: White Chocolate and Pistachio Praline Bark

Spread Callebaut W2 White Chocolate across two textured transfer sheets

Evenly spread chocolate praline mix on top of one of the textured transfer sheets

Stick two transfer sheets together

Leave to set for 2-3 hours before cutting into desired shape using a heat gun and sharp knife

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