Dark chocolate, white chocolate arranged in silicone molds: presto, here are two bicolor Christmas trees to eat.
(for 2 trees)
100g dark chocolate
100g white chocolate
Melt the chocolate in a double boiler (or in the microwave at low power, stirring often). For dark chocolate, do not exceed 55 ° C and for milk or white chocolate, do not exceed 45 to 48 ° C.
Pour the chocolate into a fir-shaped mold (Lekué) and refrigerate for 1 hour so that the chocolate hardens.
Unmold the trees and assemble them together.
A creation by Camille Vurpas-Bazin
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