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HUKAMBI 53% GANACHE
- 480g Sugar
- 80g Invert Sugar
- 635g HUKAMBI 53%
- Heat the cream and invert sugar. Gradually pour the hot mixture onto the couverture. Immediately mix to make a perfect emulsion.
HAZELNUT ALMOND SPONGE
- 490g Eggs
- 395g Raw Hazelnut Flour
- 395g Confectioner’s Sugar
- 445g Egg Whites
- 85g Sugar
- 110g Pastry Flour
- 80g European-style Butter
- Beat together the whole eggs, hazelnut flour and confectioner’s sugar in a food processor. Beat the egg whites until stiff, adding the sugar little by little. Sift on the flour and melt the butter. Mix some of the beaten egg whites with your first mixture, followed by the flour, the rest of the egg whites and the melted butter combined with a small portion of the egg and hazelnut flour mix.
HUKAMBI 53% COATING MIX
- 1050g HUKAMBI 53%
- 450g COCOA BUTTER
- Melt the couverture and cocoa butter at 45°C.
HUKAMBI 53% NUT CLUSTERS
- 120g Chopped Roasted Peanuts
- 120g Crushed Roasted Hazelnuts
- 120g Crispy Wheat Flake Cereal
- 240g HUKAMBI 53%
- Mix the peanuts, hazelnuts and crispy wheat flake cereal. Add the tempered chocolate, put the mixture in molds and leave to set.
Assembly and finishing
Make the ganache, cover it with plastic wrap and let it set at room temperature. Make the hazelnut sponge, spread 1kg into each one of two 40 × 60cm baking sheets lined with a silicone mat and bake in a ventilated oven at 200°C for approx. 10 minutes with all the oven vents shut. Make the spray mix. Pour a thin layer of tempered Hukambi 53% inside the Christmas tree mold and let it set. Make the nut clusters and immediately place them in a 6cm ring with a depth of 3cm, before leaving them to set. Spread 50g of ganache on the inside of the molded chocolate using a small angled spatula. Using a piping bag without a nozzle, fill the point of the Christmas tree with 5g of ganache and a 3cm sponge disk. Continue with 5g ofpecan paste, 2g of Cantonese peanuts and then a 4cm sponge disk. Add 6g of ganache with a 5cm sponge, then 10g of pecan paste, 2g of peanuts and a 6cm sponge disk. Repeat this process with 15g of ganache and a 7cm sponge disk, 15g of pecan paste, 2g of Cantonese peanuts and an 8cm sponge disk. Finish off with 22g of ganache and a 9cm sponge disk, then seal with the Hukambi 53% couverture. Leave to set in the refrigerator. Turn out the tree, use some tempered chocolate to stick it on the nut cluster base and then spray it with coating mix tempered at 29-30°C to give it a velvety finish. Garnish with decorative Christmas balls.
