Complexity level  



1 Pine Seed Praliné Filling
  • Pine Seeds 150 g
  • Sugar 100 g
  • PatisFrance Praliné Amandes 50% 700 g
  • Belcolade Cocoa Butter 50 g
  • Vegan Mini Rice Puffs 50 g
  • Sea Salt 2 g
  • 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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