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Plant based pine fruit chocolate praline

Plant based pine fruit chocolate praline


This vegan praline recipe made with roasted pine seeds, sugar and creamy plant-based milk chocolate is utterly delicious! 

Ingredients

195g 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

Method

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

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