Angel CHRISTMAS TREE

To make the cone, temper some milk chocolate couverture. Use a ladle to coat the inside of the cone. Turn the cone over, leave to drain and then trim. Leave to set at 17°C and then unmold. To make the bases, temper some milk chocolate couverture. Spread it onto a silicone sheet to a thickness of 4 mm. Before it solidifies, place the unmolded cones on top and before it sets completely, cut out the excess around the base of the cones. Leave to set. OR After having spread out the couverture to a thickness of 4mm in a ganache frame, cut out squares that correspond to the base of the packaging boxes and then turn over the sheets of couverture, pressing gently with a rack or similar to prevent the squares of couverture from bending. Leave to set at 17°C and then stick the cones on these bases.

Melt the ingredients together and temper to 30 / 31°C.

Temper the milk chocolate couverture. Pour into a 2mm frame. When the couverture starts to set, cut out right-angled triangles 3 x 8 cm. Leave to set, turning over the trays of couverture and pressing gently with a rack or similar to prevent the triangles from bending. Set aside at 17°C. Coat with milk chocolate couverture and as soon as they are removed from the coating apparatus, sprinkle the surface of the triangles with different fruits and nuts. Leave to set at 17°C.