This vegan praline recipe made with roasted pine seeds, sugar and creamy plant-based milk chocolate is utterly delicious!
195g pine seeds
700g PatisFrance praline Amandes 50%
40g Belcolade pure prime pressed cocoa butter Cacao Trace
50g plant based mini rice puffs
2g sea salt
Caramelise the sugar and add the roasted pine seeds.
Leave to cool and mix into a liquid paste.
Melt the Belcolade Cacao Trace vegan milk chocolate and the Belcolade cocoa butter, mix with all the ingredients, and temper the whole at 24°C.
Pipe the filling in a silicone mini quenelle mold.
Leave to crystallise for 10 minutes in a fridge at 5°C.
Demold and enrobe with Belcolade Cacao Trace vegan milk chocolate.
During enrobing put a lot of wind flow on top to achieve this pine fruit effect.
Recipe courtesy of Belcolade