Christmas trees

Once moulded and sealed the moulds together, melt the cocoa butter to 45°C, add the chocolate and praline, and mix well.
Precristallize the mix to 31°C. Spray on cold trees at -10°C.   

 Once moulded and the moulds have been sealed, brush them evenly with the chosen pre-crystallized chocolate.
Roll them in the blossoms to cover them evenly. Leave to set.