Toblerone and Roasted Almonds, mmmmmmm…
Some years ago, before we had children and had a lot more time to spend creating ridiculously time-consuming dinners at home, we used to host an annual ‘festive season’ dinner. I would spend days and days choosing my turkey, debating stuffing versus no stuffing, scouring magazines for the best plum pudding recipe (and found it!), trying out various Christmas cakes and researching the perfect mince pie.
And all the while, searching for a decorative edible non-Christmassy Christmas tree.
I had seen a picture in a magazine of a chocolate tree and I was besotted with the idea – a textured chocolate to resemble bark, and nuts to hold it all together. That was it!!
You can make the tree a couple of weeks ahead, just cover it with foil and store it in the fridge. I have tried it with peanuts instead of almonds (great, except for the allergy factor) and chocolate crackle mixture (great, until it was put on the table in the Sydney summer heat and proceeded to fall apart before our eyes).
Be patient when making it. It is much easier when the chocolate is at room temperature. And make sure you allow enough time for each branch layer to set firmly in the fridge before assembling.
And we’ve even put together a super-quick one minute video to show how it’s done.
- Chocolate Almond Tree
|1 tree||180 minutes|
- If the almonds are not roasted, place in a large baking dish in a 180C (350F) oven and cook for 40 minutes. Allow to cool.
- Melt the Toblerone in a large bowl over a pot of simmering water. Remove from the heat and allow to cool to room temperature. Stir in the almonds and mix well.
- Tear off 6 sheets of baking paper and place on flat trays or plates. Draw 8 different sized crosses on the paper, starting at 25 cm (10"), 22 cm (8 1/2"), 19 cm (7 1/2"), 16 cm (6"), 13 cm (5"), 10 cm (4"), 7 cm (3"), 4 cm (2"). Turn the paper over so the marks are face down.
- Spoon the mixture thickly on the baking paper, using the crosses (now branches) as guides. Place an extra mound at the centre of each branch for extra height. Place them in the fridge to cool, at least 30 minutes.
- Assemble the branches by placing them on top of each other in pairs, according to size. Use the melted mixture as glue.
- Sprinkle with the coconut for a 'snowy' effect.
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Let’s Lunch (#LetsLunch) is a twitter-based virtual lunch club where anyone interested can join this monthly ‘lunch date’. A topic is posted at the beginning of the month, everyone now takes it in turns, and all posts are made on the same day by this random but lovely group of food bloggers, writers and people who just love cooking from all around the world. Anyone can join at any time – just join us on twitter by searching and adding the hashtag #LetsLunch. Check out the others’ posts – they are wonderful!
Lisa’s Chocolate Almond Tree on Monday Morning Cooking Club
Grace’s Spiced Shortbread Cookies at Hapa Mama Grace
Anne Marie’s Ornament Sandwiches on Sandwich Surprise
Betty Ann’s Mini Bibingka on Asian in America
Lucy’s Peppermint Candy Tray at A Cook and Her Books
Pat’s Lemongrass and Pandan Sugar Cookies at The Asian Grandmother’s Cookbook
Tammy’s Chewy Gingerbread Cookies at Insatiable Munchies
Vivian’s Festive Gingerbread Cookies at Vivian Pei
Linda’s Merry Kale Trees at Free Range Cookies
Annabelle’s Pecan Caramels at Glass of Fancy
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