Boil 1/3 of the cream and pour on the dark chocolate. Put in a planetary mixer, add the cold cream and whip up till stiff peaks.
Mix all the ingredients, place on a baking tray with baking paper and bake in a oven at 180°C for 10 minutes. Mix it up and put it back for 5 minutes.
Mix 40 grams of sugar with the pectine, bring orange, lemon juice, glucose and citric acid on the slow boil. When it is boiling add little by little the remaning sugar. Let it boil till it reaches a temperature of 106°C. Pour it on a tray line with baking paper.
Temper the milk chocolate, heat up the praline delicrisp untill 35°C and mix with the chocolate. Spread it out on a plastic sheet 3 mm thick. Use a Christmas tree cookie cutter to cut out the trees.