Juicy pineapple spears enrobed in rich, bittersweet chocolate. A Disneyland-inspired treat!
- First, pat your pineapple spears to remove any excess juice on the outside and set aside.
- Next, temper the chocolate. In a microwave safe bowl, add 2/3 of the chocolate. Microwave for 30 seconds, stir, microwave for another 30 seconds. Stir again and microwave in short bursts of 15-20 seconds until chocolate has uniformly melted and has reached between 114° – 118°F. Then add in some of the remaining chocolate, stir to completely melt and then add more (I did three batches). Continue to stir the chocolate until it has cooled to 88° – 89°F. The chocolate is now tempered and ready to use.
- Working quickly, dip each pineapple spear in the chocolate and use a fork to turn it around and remove the spear, letting any excess chocolate drip off before placing onto a sheet pan lined with parchment paper.
- Next, in a microwave safe pastry bag, pour in white candy melts and microwave for 30 seconds. Knead the bag and microwave in 20-30 second bursts, kneading in between each round. When fully melted, snip end of bag to make a small hole for piping. Pipe across pineapples to make stripes.
- Insert a lollipop stick into each pineapple base. Will keep refrigerated up to 3 days.
Tempering Chocolate tips:
- Tempering chocolate creates a glossy sheen and a crisp snap
- Using short bursts of time makes controlling the temperature easier
- Keep all moisture and liquids away from the chocolate while tempering
- Use an instant read candy thermometer with a clip (we like this one)
- If chocolate starts to cool, microwave for 5-10 seconds
- If you do not have a candy thermometer, read this article on tempering without one: https://www.thekitchn.com/how-to-temper-chocolate-without-a-thermometer-cooking-lessons-from-the-kitchn-196475
- And if you don’t have the time to temper your chocolate, just melt and dip and eat!
Keywords: chocolate, pineapple, tempering