Candy Christmas Tree

- Mix the dry ingredients
- Add the egg whites and hand mix
- Add the butter and chocolate melted in the microwave
- Pour into a 60x40 cm baking pan with baking paper and level the mixture well
- Bake for 15 minutes at 160-170°C, it is possible to cook it directly in the mold shaped as a Christmas tree
- Let it cool and cut it with the mold of a Christmas tree

- Slightly heat the product and spread it into two sheets of baking paper thus obtaining a height of about 1 millimeter
- Put it in the fridge for at least 15 minutes
- Peel off the surface baking paper and cut with the mold shaped as a Christmas tree and store in the freezer

- Semi whip the cream in the planetary mixer
- Mix the water with LILLY NEUTRO and FRUTTIDOR MANGO previously smoothed with a blender
- Add the cream to the mixture in two-three moments, mixing slightly

- Whip all ingredients in a planetary mixer with a whisk for 10-12 minutes at medium speed
- Place the whipped dough in a 60x40 pan with baking paper
- Bake at 180-190 ° C for 10-12 minutes, it is possible to cook it directly in the mold shaped as a Christmas tree
- Let it cool and cut it with a mold shaped as a Christmas tree

- Melt at 45° the chocolate and add it to the water (1), to the liquid cream and to JOYGELATO COCCO mixing it until you get a soft and homogeneus ganache
- Whip aside the cream (2), water (2) and LILLY NEUTRO in the planetary mixer until you get a soft texture
- Incorporate the whipped cream to the ganache in two moments, mixing it gently.