Chocolate Trees For Your Holiday Centerpiece

Just in time for the holidays, Chef Chris Ford met me at Leclaireur Los Angeles for some festive chocolate tree decorating. These trees make up the perfect party centerpiece, are packed with a surprise, and can even be turned into hot chocolate! Chris is the Executive Pastry Chef of the Beverly Wilshire Four Seasons Hotel, and he is known for creating a number of holiday confections, including these chocolate trees.

Chris did the hard part here, hand making this tree out of pure chocolate, and I got to do the fun part and decorate the tree using freeze spray and holiday candies. You can use any candy you would like to make it your own. I went for a snowflake and peppermint themed tree to keep it simple.

OLIVIA IS WEARING:
Gucci T-shirt
GRLFRND jeans
Saint Laurent boots and purse

GET THE LOOK:

 

For the over-21 crowd who wants to add a little glam, check out this liquid chocolate gold that you can use to upgrade your tree.

Ingredients:

• 2 cups any liquor desired (Chris suggests Frangelico or vodka if no flavor desired)
• 3 tablespoons gold or silver luster dust

Directions:

• Combine all ingredients & shake well
• Pour over your chocolate tree!

The grand finale for me was taking a wooden hammer to my perfectly decorated tree to shattered the chocolate revealing individually wrapped caramel for everyone to indulge on. Check out my Facebook Live below to see!

Try out Chris’ favorite recipe below for Peppermint Hot Chocolate. Cuddle up next to the fire with a blanket and a holiday movie and you will be set. Let me know what you think!

PEPPERMINT HOT CHOCOLATE

• 20oz Valrhona Milk Chocolate 40%
• 34oz Valrhona Dark Chocolate 80%
• 25oz Valrhona Bittersweet Chocolate 72%
• 95oz Water
• 28oz Dark Brown Sugar
• .3oz Peppermint Oil
• Vanilla beans, to taste
• Cinnamon sticks, to taste

Method:

1. Bring water, sugar, vanilla beans and cinnamon to a boil.
2. Strain over the chocolate.
3. Immersion blend until smooth.

Hot Chocolate Formula:

1part hot chocolate base : 2 parts steamed half and half

Example:

• Small hot chocolate (12oz serving)
• 4oz hot chocolate base
• 8oz steamed half and half

 

WATCH THE FULL TUTORIAL:

ABOUT CHRIS FORD:

Creating incredible flavor profiles with an artistic flare has been one of Chef Chris Ford’s specialties since he first started as a pastry chef. Now, as the Executive Pastry Chef of The Beverly Wilshire Four Seasons Hotel, Chris Ford continues to push the boundaries of the culinary world by turning decadent desserts into incredible works of art. With an unrivaled ability to combine seemingly opposing flavors and textures, Chef Ford knows how to pair an exquisite tasting experience with an unforgettable presentation. After working with world-renowned chefs such as Norman Van Aken, Clay Miller and Bryan Voltaggio, Chef Ford has been awarded for his artistic techniques and extraordinary recipes.

Check out his website HERE and his Instagram HERE.