Colored chocolate melts tend to be thick when melting. Paramount crystals are added to thin the chocolate. We recommend adding approximately 2 tablespoon per pound of chocolate, but more or less can be added as needed.
If the widest part of the cone (bottom of the tree) isn't perfectly flat, use a paring knife to cut the bottom so the tree will sit flat.
When serving, add a touch of whimsy and place the trees in a bed of "snow", which is actually desiccated coconut.
Instructions
Lay out a large sheet of parchment paper onto the counter.
Place the green chocolate candy wafers and the paramount crystals into a microwave-safe bowl.
Melt the chocolate using 20 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid.
Dip each mini cone into the melted chocolate, ensuring it's evenly coated.
Use a fork to lift the coated cone out of the chocolate, allowing any excess to drip off.
Place the dipped cone on a parchment paper to set.
Immediately sprinkle on the nonpareils.
Allow to set completely before serving or storing.
These mini Christmas trees can be kept at room temperature for several weeks. You can also make the trees up to 4 months ahead of time if you freeze the trees. For best results, place the candy in a candy box that is lined with plastic wrap. Wrap the entire box with plastic wrap, and then a layer of foil. Place in the freezer for up to two months. Bring the chocolate to room temperature before unwrapping the box.
