Had a very successful Xmas charity sale at work today, raising funds for the International Rescue Committee. I donated all the chocolates so all of the proceeds, plus a 100% match from our foundation, will go to the charity.
Yuzu ganache with an almond nougatine base.
From the top, hand dipped raspberry caramels, a sea of blackcurrant/cassis PdF and vanilla ganache, and the mushrooms are a wattleseed and tonka bean ganache.
A family sharing bar, this 165 mm (6.5 inch) tree is filled with praliné feuilleté (hazelnut crunch).
I have two almost identical molds, this one is the CW1175 (half of a double mold). The other is from Cabrellon (also 1175) but for reasons known only to them the frame sides are shorter than the thickness of the tree so the mold won't sit flat. Given a choice buy the CW one.
