We’ve been making chocolate Christmas trees since 2011. It’s one of our favourite things to do in the festive season! Here’s a step-by-step guide to how we make them.
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Step 1: Purchase a 3D Christmas tree mould. I highly recommend this one from Candyland Crafts (mould number C-1715). It costs just US$1.99, and we’ve used the same ones now for six Christmases. I use three for each batch, and I find that they produce a very prettily proportioned tree.
As an aside, if you’re buying from Candyland Crafts (they’re based in New Jersey USA), it’s worth purchasing in bulk (20 moulds or so at a time) in order to make the international shipping worthwhile. They have a huge range to choose from! I’ve bought from them for years now and have always been delighted with their products and service…
Step 2: Temper 600g of chocolate. We use a mix of half Callebaut 811 Dark (54% cacao) and half Callebaut 823 Milk – this produces a milk chocolate which isn’t overly sweet. For tempering instructions, please have a look at our Chocolate #101 tutorial. Remember that milk chocolate needs to drop to 86 – 88ºF (30 – 31°C) before it’s in temper, so be patient.
Once the chocolate is ready, place it on a heat mat covered with a tea towel. By the way, I do buy a lot of chocolate from Chefs’ Warehouse in Sydney, but the tea towel below isn’t advertising – it was just the only clean one in the kitchen…
Step 3: Stir in 150g of Pailleté Feuilletine. These wafer shards add a delicious crunch to the tree. After many years of experimenting, we now only make Feuilletine-filled trees, as the solid chocolate ones are very difficult to take apart and eat! I’ve been told (but have never tried it) that cornflakes make an acceptable substitute…
Step 4: Carefully ladle the mixture into the tree mould. If you remember (I usually don’t), fill the little stars before you add the wafer to the chocolate for a prettier result. Only fill each hole to about ¾ full…
Gently bang the moulds on the bench to spread the chocolate out evenly…
Step 5: Sit the filled moulds on a level surface in the fridge to set. They need about 15 minutes to harden completely, but I popped mine in and went for a walk. Once they’re ready, carefully turn them out onto a sheet of parchment. With practice, you should be able to just get three full trees from this amount of mix – I was a little bit short this time…
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Intermission: At this point, if you only have one heat mat and one bowl, wash the bowl and boil the heat mat and let it cool down. You’ll need them again for the second stage.
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Step 6: Find a Christmas elf to assist you, as it helps to have an extra pair of hands. Have a stack of spare moulds ready. Temper another batch of chocolate (either milk or dark is fine) and pop it onto the tea towel covered heat mat.
Now, spoon a blob of tempered chocolate onto a board and stick the base of the tree on securely. Add another small blob of chocolate on top…
Start layering up, from largest piece to smallest…
Step 7: Stick each layer on with just a little bit of chocolate around the rim. Resist the urge to fill the open cavity with chocolate – trust us on this one – we did that the first year and created Christmas tree shaped clubs that needed rolling pins to break apart…
Step 8: Keep layering up until you get to the top…
Step 9: Add just the tiniest bit of chocolate to the base of a star, and carefully position it on top. Then stand the finished tree in a cool spot to fully harden while you do the next one. You’ll have lots of leftover chocolate when you’re done – quickly ladle these into your spare moulds and pop them into the fridge to set…
Step 10: Dust your trees with icing sugar snow. I use a tea ball strainer and simply shake over the top. Viola! The perfect Christmas table centrepiece!
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As I’d misjudged my fills a bit this time, I had a few pieces leftover. Usually the boys just eat these, but Pete suggested that we try making a taller tree for our own table. It’s very stately…
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Our trees are now finished and wrapped in cellophane, ready for gifting. Onto gingerbread next! I hope you’re all enjoying the festive season as much as we are!
Fig Jam and Lime Cordial 
Well, for one thing you ‘made’ me go get a piece of chocolate before I read this post! Those are beautiful and doable , thank you very much for the clear tutorial. I’m working with gingerbread cookies just now……. Cheers!
Wow, I will try…….
Oh My Oh My how perfect and perfectly gorgeous! Your instructions are so clear that I thought “I can do that” Silly me..never in a million years. But how fortunate we are to be able to read this blog and have Celia to invite us into her kitchen to enjoy her many talents. Thank you so very much from Mississippi.
Have a blessed Christmas. Jere
Wonderful, brilliant, generous Celia … have a stupendous happy Christmas
Celia, does the tempered chocolate not behave like snow in the sunshine? I’m about to forward this post to a friend for her daughter – they’re also in Queensland, and finding a cool corner at this time of year is a challenge. The tea ball sifter is a stroke of genius.
Oh, these are gorgeous – especially the big one! I’m deeply envious of those who will receive these as gifts.
Good morning Celia I have a mould similar to this Roberts confectionery in Victoria have one I also put tiny m and m s on mine .Love your post s merry Xmas :Denise🎄🎄🎄🎄
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What a stunning tree. I hope you and your family have a very blessed and happy Christmas and that 2017 brings you joy, good health and everything you wish for yourselves.
How beautiful Celia…I haven’t made chocolate for years when I used to make chocolate gifts with my daughter. I remember she made a beautiful father christmas for her nannie one year and added colour to him and she would n’t eat it but wrapped it in clingfilm and had it on show for years..bless her she said it was too nice to eat…Thank you for invoking that memoriy of happy times, But I will get a mold and next year..it really is lovely :)
The trees look adorable. The big one will make a beautiful centerpiece for Christmas.
I would have filled the cavity with chocolate; good thing you mentioned it!
I think I need to try tempering chocolate for once. Your tutorials are very clear and inspiring. I am just a bit afraid of burning the chocolate or not tempering it properly.
Can’t wait to see what you make with the gingerbread!
Oh Celia, out of a slight depression you lifted me up just now after I dragged myself from bedroom to study to check my mail. Christmas, for the first time in 14 years that I am here, had to be put “on hold” for both our health reasons!! BOTH are just out of Hospital – but I am already planning for 2017, decorations, gifts for worthy friends. I will order this mold right away and maybe 1 or 2 others as well. Your instructions could not be easier, I think even I can do this (cant bake, remember!).
Thank you dear Celia and just in case I can not enter your kitchen until January – have a wonderful, peaceful and joyous Christmas!
Carina, I’m sorry to hear you haven’t been well. I hope you’re both feeling much better soon! Wishing you a very Merry Christmas and all the best for 2017! x
I did wonder how you made them…absolutely gorgeous!
These are gorgeous. …xxx
These are absolutely beautiful Celia x
Wow! what a great idea
Very nice post. Most home cooks don’t know how to work with chocolate your tips should help many.
Absolutely beautiful – and I’m sure they will taste even better. I’m seriously envious of the recipients so will have to learn to do this myself.
Have a wonderful Christmas Celia 😃🎅
nice work!!
This is cute!
This looks so nice ! And feuilletine is my favorite ingredient with chocolate, will definitely try it out !
very cool
This looks wonderful! For sure trying it out x
I am just so impressed! What a beautiful chocolate tree. Well done and thanks for sharing. Happy Holidays.
Oh wow these are the coolest things ever! :D They look like they’ve come from an authentic artisan chocolate shop :D
Oh wow, I did not know you could buy those moulds/molds for making these trees. You learn something every day. How very beautiful, Celia darling. Best wishes to you, Pete and the boys for a peaceful and joyful festive season. XXXX
WOW! Art in the kitchen even it is all chocolate :) Thank you dear Celia, Merry Christmas and Happy Holidays, Love, nia
I will try
Next year I need to remember to make the table things – a gingerbread house is the classic but a chocolate christmas tree would be pretty cool as well!
WOW, sorry I only now found your blog. What a wonderful blog and ideas and recipes you have. You for sure now have a new follower.
wowww very nice!! and I think good too.. :)
What a cute idea. I love that! I will definitely have to make these next Christmas.