Method

• 1.
  You’ll need to cut 15 individual snowflake templates out of baking paper, approximately 9cm in diameter. To do this, start with a 10cm square of paper. Fold it in half, then in half again to create a smaller square. Fold the two folded edges together to create a triangle. Fold the two folded edges together again to create a narrower triangle. Trim off the excess paper at the open end of the triangle so that all layers of the triangle are the same size, then trim the open edge in a zigzag shape. Along the long folded edge of the triangle, cut a half-oval shape – the longer it is, the bigger the oval will be on the snowflake. Open out the paper. Repeat to make 15 templates.
• 2.
  Temper the chocolate by placing it in a microwave-safe plastic bowl and heating it in the microwave on high in 30-second increments, stirring in between. Once you have 50 percent solids and 50 percent liquid, stir vigorously until the solids have completely melted. If you have some resistant chunks, gently heat them with a hair dryer while stirring to melt them.
• 3.
  Place templates on a flat surface and spread the chocolate over them using a small palette knife or brush. Make sure the chocolate is thick enough and as even as possible, to help prevent cracking.
• 4.
  Working quickly, sprinkle the coconut, cherries and pistachios over the melted chocolate. Before the chocolate sets, use a small knife to help lift each snowflake, with its template, and place on a tray lined with baking paper. Scrape any excess chocolate into a bowl, so it can be used again.
• 5.
  Once set, carefully remove the baking paper template from each snowflake.