This vegan praline recipe made with roasted pine seeds, sugar and creamy plant-based milk chocolate is utterly delicious!
Ingredients195g pine seeds 105g sugar 700g PatisFrance praline Amandes 50% 270g Belcolade Cacao Trace vegan milk chocolate (46%) buttons 40g Belcolade pure prime pressed cocoa butter Cacao Trace 50g plant based mini rice puffs 2g sea salt |
MethodCaramelise 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
