Christmas Trees with Chocolate Snow

Ingredients

• 200 g Spelt flour Type 1050
• 1 tsp Baking powder
• 10 g unsweetened cocoa powder (strongly defatted)
• 70 g raw cane sugar
• 1 pinch salt
• 2 tsp bourbon vanilla
• 1 tsp ground cardamom
• 80 g Butter
• 4 tbsp milk (1.5% fat)
• 50 g white couverture chocolate

Instructions

1. 1.

   Mix spelt flour, baking powder, cocoa powder, raw cane sugar, salt, Bourbon vanilla and cardamom in a mixing bowl.

2. 2.

   Cut the butter into small pieces and add it with the milk.

3. 3.

   Knead everything with the dough hooks of an electric mixer until smooth, then roll out on a floured surface to about 3 mm thickness.

4. 4.

   Line three baking trays with parchment paper. Cut out Christmas tree shapes (6.5 cm) from the dough and place them on the trays. Bake in a preheated oven on the middle rack at 180 °C (convection: 160 °C, gas: level 2–3) for about 10 minutes.

5. 5.

   Let each tree cool on the parchment paper on a large cooling rack. Fill a small pot about two‑thirds full with water and bring to a vigorous boil. Reduce to a gentle simmer so that the water only barely bubbles.

6. 6.

   Meanwhile chop the white couverture chocolate. Place half of it in a small metal bowl and melt over the prepared hot water bath at low heat. Add the remaining chocolate and melt together.

7. 7.

   Pour the melted chocolate into a small freezer bag, cut off a corner, and spray the chocolate as "snow" onto the Christmas trees. Let the trees dry completely and then remove them from the parchment paper.