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Tempered dark chocolate Christmas tree centerpiece of stacked disks and spheres on a brioche-mould base, sprayed for gloss

Bruno Albouze · ♥ 1.6K likes · 30.6K views · 5 min video

Read about bars, bark and decorations in the BrightCulinary Book

Tempered dark chocolate Christmas tree centerpiece of stacked disks and spheres on a brioche-mould base, sprayed for gloss, from the video
Timestamp
Ingredients
Method
Techniques
▶ 0:20
Refrigerate until the temperature drops to 80 F (26 C).
▶ 0:20
  • dark chocolate
Rewarm to 90 F (32 C); the tempered chocolate is glossy and snaps when broken.
▶ 1:35
Grease and wrap a brioche mould for the base, coat twice with chocolate and chill to set.
Home tools and the brioche-mould base
▶ 1:35
Grease the tart rings or line with acetate or freezer-bag strips; make chocolate disks about 5 mm thick and refrigerate to set; remove the rings.
▶ 1:54
Make chocolate spheres as for bonbons: fill the cavities, tap out air bubbles, flip and drain, scrape off the excess, set at room temperature; repeat and chill to set.
Making chocolate spheres
▶ 2:35
Pop out the half spheres, quickly melt the surfaces and seal them together.
▶ 2:55
Carve imperfections from the disks and mark each part; assemble, gluing each part with tempered chocolate and setting it with an air duster, keeping each tier level.
Assembling the treeTemperingRead
▶ 3:20
Flip the two-tier work, seal the foot and add the remaining parts.
▶ 3:48
Unmould the chocolate brioche, level the surface over a warm baking tray, chill to set and glue the four-tier work on top.
Mounting on the base and spraying for gloss
▶ 4:10
  • cocoa butter
Spray with a mixture of melted chocolate and cocoa butter for a glossy finish.