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.