Tarte Tatin Christmas Tree

Make a caramel with the sugar, glucose, water and vanilla. Add the diced apple and cook for a few minutes. 

Add the lime juice, apricot purée and agar agar, then bring back to the boil. Allow to cool before blending into a smooth gel. 

Heat the cream, brown butter, sorbitol, glucose, cinnamon and fleur de sel to 40°C. 

Pour over the melted Callebaut Velvet 32%, also at approximately 40°C. Add the rum and blend for around 1 minute until emulsified. 

Melt the Gold chocolate, cocoa butter and hazelnut paste together at 40°C. 

Add the fleur de sel and Pailleté Feuilletine, then pre-crystallise the mixture to 30°C.  

Spray two identical 2.5cm half-sphere moulds with cocoa butter, then dust with shimmer decoration. 

Mould both halves with Callebaut Velvet 39% white chocolate. 

Fill one mould three-quarters full with the apple gel and close with the crunchy feuilletine. Fill the second mould to the top with the cinnamon ganache. 

Leave both to crystallise for 12 hours in a chocolate refrigerator. Lightly warm the surfaces, close the ganache half with Velvet white chocolate, then join the two halves together. 

Leave to crystallise for a further 2 hours before unmoulding.

Build the Christmas Tree 

Use a Christmas-tree mould, or create your own tree shape, and mould it with the chocolate of your choice. 

Heat a round cutter to the same diameter as the finished baubles and cut openings into the chocolate tree. 

Insert the filled baubles into the openings to complete the showpiece.