Christmas Star

Place the green modeling chocolate on a work surface, roll out. In order to get halfway identical leaves, I picked some leaves from mine and placed them on the modeling chocolate and rolled them over with a roller so that the pattern could be recognized.

Cut out and put on crumpled aluminum foil to dry. I did exactly the same with the red fondant as I did with the green leaves. The only difference is that I dusted it with a little gold powder and then dried it in the same way.

Roughly chop the two types of chocolate. Put 250 ml milk & 250 ml cream in a saucepan, heat. Add half of the two types of chocolate and melt while stirring. Then add the remaining milk / cream with cornstarch, melted chocolate, brown sugar and stir with a whisk.

Bring the chocolate milk to the boil while stirring. Stir in the mixture, bring to the boil and cook for about 1 minute. Then fill the hot pudding in a bowl and cover with foil, chill.

Put whole milk, cream, both types of Callebaut Callets dark / whole milk chocolate in the mixing bowl. Set to 4 min / 50 '/ speed 1 and heat in it. Now put on the mixer attachment. Add the brown sugar, cornstarch and * cocoa extract and seal. Set to 8 min / 90 '/ level 3 so that it is cooked.

After the beep, pour into a bowl and cover with a foil, cool or chill.

Take marzipan first, form small balls and place them on the holes of the individual clay pots, press down from the inside. Then pour in the cooled chocolate pudding. Now * Take simple brownies, crumble them with your hands and spread them on top of the chocolate pudding until just before the edge.

Finally, the leaves of the poinsettia are added distributed. Then put in the refrigerator until ready to eat.