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Edible Festive Season Decorations: Chocolate Almond Tree

Toblerone and Roasted Almonds. Is There Anything Better?

Want an edible festive season decoration? YES!

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.

 

toblerone tree

 

The picture above is one that I made in 2014 – will 11 branches. It was a miracle that it didn’t come crashing down, so my recommendation is to start with 8 branches and see how you go. Have fun!

Chocolate Almond Tree
Servings Prep Time Cook Time Passive Time
1tree 45minutes 10minutes 3hours
Servings Prep Time
1tree 45minutes
Cook Time Passive Time
10minutes 3hours
Ingredients
Servings: tree
Units:
Ingredients
Servings: tree
Units:
Instructions
  1. If the almonds are not roasted, place in a large baking dish in a 180C (350F) oven and cook for 20 - 30 minutes. Allow to cool.
  2. Melt the Toblerone in a large bowl over a pot of simmering water or in the microwave. Remove from the heat and allow to cool to room temperature. Stir in the almonds and mix well. The cooler and thicker the chocolate mixture, the easier to assemble.
  3. Tear off 4 sheets of baking paper and place on flat trays or plates. Draw 10 different sized crosses on the sheets of paper: 22 cm (8 1/2"), 20 cm, 18 cm (7 1/2"), 16 cm (6"), 14 cm (5"), 12 cm (4"), 10 cm (3"), 8 cm (2"), 6 cm, 4 cm. Turn the paper over so the marks are face down.
  4. Spoon the mixture thickly on the baking paper, using the crosses as guides. Place an extra mound at the centre of each branch for extra height. Keep the leftover mixture to use as glue in the next steps. Place them in the fridge to cool, at least 1 hour.
  5. Assemble the branches by placing them on top of each other in pairs, according to size. Use the melted mixture as glue.
  6. When the pairs are properly 'glued' together, join the 2 smaller pairs together so you have 4 levels. When that is chilled and stuck, add the next pair. Allow to chill until well stuck together. On the day of serving (or earlier if you have loads of space in your fridge), add the top pair and a decorative knob at the top if you wish.
  7. Sprinkle with the coconut for a 'snowy' effect if you like that look.
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MELTING TOBLERONE

 

MAKING CROSSES

 

MOREJOINING BRANCHCES

 

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This was originally posted for Let’s Lunch (#LetsLunch), 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

 

 

14 Responses to Edible Festive Season Decorations: Chocolate Almond Tree

  1. Annabelle December 14, 2013 at 2:45 am #

    That came out great-looking! I’m sure it’s delicious too, although I think I’d feel too guilty spoiling the tree to actually eat it…

  2. Betty Ann @Mango_Queen December 14, 2013 at 4:36 am #

    These Toblerone tree took my breath away. I just want to bite into it. Enjoyed doing #LetsLunch with you. Thanks for sharing. Happy holidays 🙂

  3. Lizzy (Good Things) December 14, 2013 at 9:44 am #

    Oh yes, oh yes, oh yes! I like.

  4. Sandwich Surprise December 14, 2013 at 11:59 am #

    A Toblerone tree???? Oh. My.

  5. linda @spiceboxtravels December 14, 2013 at 2:22 pm #

    Lisa, how fabulous! That is a work of art and labor of love. Happy holidays!

  6. Nancie McDermott December 15, 2013 at 10:38 am #

    This is absolutely splendid. I love the idea and I love your particular creation. It looks impossibly elegant, but you write it up in such a way that it seems like I could do it! I might use pecans….

    • Lisa Goldberg December 20, 2013 at 10:19 am #

      Thanks Nancie! Pecans would work a treat! Please send pics 🙂

  7. Jan Gray December 16, 2013 at 7:29 am #

    Hi Monday Morning Cooking Club,

    The Toblerone and almond Christmas Tree looks fantastic. I am looking forward to attempting it. Not sure it will get as far as the fridge…too many fingers and ‘tasters’.
    Seasons Greetings to you all,
    Jan

    • Lisa Goldberg December 20, 2013 at 10:19 am #

      Hi Jan – thanks! Yes, we found that a lot of the mixture ‘went missing’ along the way…seasons greetings to you too!
      x

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