A really delicious fresh and fancy fruit confections 🙂
I have even gotten these, in a slightly different version, for a reception and thought they tasted super good.
One can settle for cutting rods, but here I have also cut small triangular Christmas trees 🙂
All dark chocolate can be used, I am using Belgian Callebaut chocolate i buy in gems/bags. At the bottom of the page I link to two wonderful chocolate/bake webshops who negotiate Callebaut.
Print recipe
RECIPE – Pineapple Confections
INGREDIENTS
1 Pineapple
Coconut
Dark chocolate
APPROACH
- Cut the skin of caramelized pineapple
- Style it up for grabs and cut write up from down
- Remember to avoid the middle which is not good to eat
- Put the clerks down and cut triangles or sticks
- NB. It may not be worthwhile to cut writes as there is too much waste when cutting cenreret out
- Put the finished cut pieces on paper towels and Pat them also on the upper surface to dry them
- Dip in melted dark chocolate and then Pat or sprinkle with coconut
- Put them on sheets to dry
- Chocolate temperereing is not so important here, When the chocolate is completely covered with coconut and we therefore do not see if there are white streaks in the.
CHOCOLATE TEMPERING – Dark Chocolate
- Warm half the chocolate over the water bath for 45-50 °C (cannot get over 50 ° C then crystallize it)
- Pour the rest of the chocolate in, and stir and stir and let the temperature fall to 29 °C
- Pour/Set possibly then in chocolate melts and keep the temperature constant
- Warm up to a maximum of 31-32 °C , get the temperature of 34 ° You have to start over again
If you are missing bageartikler, cake shapes, chocolate etc. I can recommend the two webshops Baking time and (K) for Cake, they both sell. Callebaut chocolate that I use, as well as a heeeel lot udstikkerforme, Grommets mm.
All bowls, fade and props on the photos are from my sweet neighbors, the super cool vintage shop Habengood Peter Bangsvej 110 (right by Peter Bangsvejen station). They are both on Facebook and Instagram.