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.

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.

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.

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.

Assemble the branches by placing them on top of each other in pairs, according to size. Use the melted mixture as glue.

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.

Sprinkle with the coconut for a 'snowy' effect if you like that look.