PEANUT BRITTLE

1. Place the water, sugar, salt, and glucose into a saucepan over high heat and stir until the sugar has dissolved and the syrup begins to boil.
2. Add the roughly chopped peanuts and gently stir through.
3. Continue to heat the mixture until it reaches 156°C, or until golden in colour.
4. Remove from the heat and immediately add the butter, scraped vanilla, and sieved bicarbonate soda and stir to combine.
5. Working quickly, pour the mixture onto a sheet of baking paper, place a second sheet on top and use a rolling pin to spread it into a thin layer.
6. Allow the peanut brittle to cool completely at room temperature.
7. Once cooled, crush to a fine crumb in a food processor.

CHRISTMAS TREE

1. Cut out a Christmas tree template, approximately 150mm in height and 185mm at the widest point.
2. Grease and line a baking tray, 280mm x 260mm and 15mm in height.
3. Temper the milk chocolate by placing it into a microwave-safe plastic bowl, and heat in 30-second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
4. Add the peanut butter to the tempered chocolate and stir to combine.
5. Add the prepared crushed peanut brittle and cornflakes and stir until incorporated and completely coated.
6. Pour the mixture into the prepared baking tray and allow to stand at room temperature for 5-10 minutes, until it begins to set.
7. When the chocolate is firm enough to cut but not completely set, use the prepared template to cut two Christmas trees and a 140mm round disc for the base. When cutting the Christmas trees, angle the tip of each tree into a corner of the tray so there’s enough space to cut both trees and the base from the one tray.
8. Place the tray in the refrigerator for 5 minutes to set.
9. Remove from the refrigerator and carefully transfer the trees and round base onto a sheet of baking paper.
10. Cut one of the trees in half vertically.

WHITE CHOCOLATE SNOWFLAKES

1. Create snowflake templates in a variety of sizes using a Cricut machine, or purchase the stencils here.
2. Temper the white chocolate by placing it into a microwave-safe plastic bowl, and heat in 30-second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
3. Sieve in the white colour powder and stir to combine.
4. To create the snowflakes, place the stencils on top of a guitar sheet and spread the white chocolate into a thin layer on top.
5. Immediately remove the stencils and allow to set at room temperature, or in the refrigerator for 2-3 minutes.

ASSEMBLY

1. Temper the milk chocolate by placing it into a microwave-safe plastic bowl, and heat in 30-second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
2. Use a pastry brush to brush the tempered chocolate over the surface of the prepared Christmas tree pieces and the base. Before the brushed chocolate sets, sprinkle the surface with sea salt.
3. Once the chocolate coating has set, flip just the Christmas tree pieces over and repeat on the other side.
4. Place the base, brushed side up, onto a display plate.
5. Use a small amount of the tempered chocolate to adhere the whole Christmas tree to the base. This is best done with the assistance of a second person holding the chocolate Christmas tree with paper towel so it doesn’t melt.
6. Use tempered chocolate to adhere the Christmas tree halves to either side of the whole Christmas tree.
7. Transfer some of the remaining tempered chocolate into a paper piping cone and use it to adhere the prepared white chocolate snowflakes to the tree.

Note: Store at room temperature for up to 2 months.

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