Caramelize the sugar and add the roasted pine seeds. Leave to cool and mix into a liquid 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 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 enrobe with Belcolade Selection M. Plant-Based Cacao-Trace chocolate. During enrobing put a lot of wind flow on top to achieve this pine fruit effect.
About this recipe:
Autor: Michel Eyckerman
Internatioanl Technical Advisor Chocolate
Otkrijte
Povezani recepti
Select package
Added to cart
Proizvod has been added to your cart
Dobrodošli u Puratos
Naša stranica koristi kolačiće.
Koristimo kolačiće kako bismo Vam pružili najbolje iskustvo na našoj web stranici, prepoznali ponovljene posjete i preferencije, kao i za mjerenje i analizu prometa. Da biste saznali više o kolačićima, uključujući i kako ih onemogućiti, pogledajte našu politiku kolačića. Klikom na "Prihvaćam sve kolačiće" pristajete na upotrebu svih kolačića.