Christmas Bake Off | Chocolate Pine Cones

In my humble opinion pine cones can basically be applied to anything and voila it’s festive. Even better if it’s also solid chocolate right? This year my Christmas bake off entry was surrounded by chocolate pine cones and modelling paste holly leaves, because everything in life should be edible 💖

These pine cones are super quick and easy, you only need a silicone mould. Unless like me you choose to also create three whole edible candles, if so here is a link to how I made the rest of my work Christmas bake off.

The mould I used was from Amazon (pictured below)

Pine Cone Mould

I absolutely love this mould! The silicone makes it easy to manoeuvre the chocolate out once set. I recommend putting your mould in the freezer while you melt your chocolate to help solidify the molten chocolate in less time. I made a selection of both dark and milk chocolate pine cones, but if you want to make these vegan you will need to use either dark chocolate or a vegan milk chocolate.

You will need:

  • A silicone mould
  • Piping bag
  • A heat proof bowl over a pan of boiling water


  • 150g chocolate (dark or milk depending on preference)

Step 1

Finely chop the chocolate and place in a heatproof bowl over a pan of simmering water. Make sure the bowl doesn’t touch the water, and stir until the chocolate has completely melted.

Step 2

Take off the heat and transfer half the chocolate into a piping bag then snip the tip of the bag. I put half the chocolate in the piping bag so that the other half keeps warm, as you may need to heat the chocolate again if it takes a while for the chocolate in the mould to set.

Step 3

Pipe the chocolate into the chilled mould then run a palette knife across the top to create an even surface. Now place in the freezer for 10 minutes and touch to check the chocolate is set before removing from the mould and repeating with the remaining chocolate.

Step 4

Once your chocolate is out of the mould place a small amount of melted chocolate on the flat side of the pine cone and press into the flat side of another pine cone of the same size. Finally brush the outside of the whole pine cone with gold dust and you’re done!

Thanks for reading 😊


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Published by The Bakery At Home

Amateur baker based in the UK with a sugar addiction and gluten intolerance. Inclusive of as many dietary requirements as possible, because everyone deserves to taste the delicious.

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