RECIPES
Pretzel Christmas trees
30 minutes
Preparation time
5
Cooking time
Makes 8
INGREDIENTS
8 pretzel sticks
800 g good-quality milk chocolate
20 ml water
Silver and gold metallic edible balls
METHOD
- Prepare a piping bag by fitting it with an 8 mm star tip, then set aside until required.
- Arrange the pretzel sticks on a lined baking tray, ensuring they have a lot of space around them.
- Temper the chocolate by placing it into a saucepan on medium-low heat, induction setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
- Add the water to the tempered chocolate and mix to combine. This will thicken the chocolate and help it hold its shape.
- Working quickly, transfer the chocolate into the prepared piping bag and pipe in a zigzag pattern starting small at the top of the pretzel sticks, gradually widening as you go to create a Christmas tree shape, leaving 20-30 mm of pretzel exposed at the bottom.
- Before the chocolate sets, sprinkle the surface with silver and gold edible balls.
- Place into the refrigerator for 15 minutes to set, then bring back to room temperature.
Hints and tips
- The pretzels can be stored at room temperature for up to 2 weeks.
- This recipe was developed by Kirsten for her series ‘The Chocolate Queen’.
APPLIANCE / FUNCTION
Kirsten Tibballs
Kirsten Tibballs, proclaimed by MasterChef Australia as ‘the Queen of Chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers.
With a desire to pass on her knowledge to other passionate food lovers and professional pastry chefs, Kirsten established Savour Chocolate & Patisserie School in 2002 in Brunswick, Melbourne. Savour creates an opportunity for students to learn from and work alongside their award-winning chefs. It boasts a state of the art kitchen and hosts a number of renowned international pastry chefs each year.
