Pine fruit

Steps

Caramelize the sugar and add the roasted pine seeds.
Leave to cool and mix into a thick paste.
Melt the Belcolade Selection M. Plant-Based Cacao-Trace chocolate and the Belcolade Cocoa Butter, mix with all the ingredients, and temper the whole mixture at 24°C.
Pipe the filling in a silicone mini quenelle mold. Leave to crystalize for 10 minutes in a fridge at 5°C.
Demold and coat with Belcolade Selection M. Plant-Based Cacao-Trace chocolate.
During coating, put a lot of wind flow on top to achieve this pine fruit effect.

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