Draw circles on baking paper. Start with a diameter of around 7cm and reduce by about 1cm for each circle. Use cookie rounds, tins, jar lids etc.

Draw 7 circles for each tree.

Chop up fruit and nuts of your choice

Shave or chop the cacao butter for even melting.

Gently heat and stir the Cacao Butter over a double boiler. Remove from heat source before it's fully melted and try to keep the temperature below 45degrees to avoid overheating. Wipe the water from the bowl so it doesn't get in your chocolate.

Once fully melted add Cacao Powder and whisk until smooth

Add maple syrup, vanilla and salt and gently whisk until smooth.

Allow the chocolate to reach between 28 and 30 degrees if possible. The texture should be slightly thick and not too runny.

Spoon the chocolate onto the circles to make disks thick enough to hold their shape. Save some for sticking the layers together. 

Sprinkle the fruit and nuts

Refrigerate until set - minimum one hour

Remove chocolate circles from the paper and assemble using a blob of melted chocolate between layers. If the chocolate has hardened gently melt it over a double boiler.  

Optional: Lightly dust with sifted icing sugar for a snowy effect

Store in an air tight container in the fridge.