Candied Pineapple Petit Fours
Delicate bite-sized treats made from candied pineapple wedges coated with fondant and chocolate.
Ingredients
Candied pineapple (cut into wedge-shaped pieces)
to taste
White fondant (heated to about 140°F (60°C))
to taste
Chocolate couverture (tempered)
to taste
Instructions
1
Cutting
Cut the candied pineapple rings into wedge-shaped pieces.
2
Dipping in Fondant
Heat the white fondant to about 140°F (60°C). Pick up a wedge starting from the widest end and dip it into the fondant to about two-thirds of its length. Stand it upright on greased parchment paper and let the fondant set.
3
Dipping in Chocolate
Once the fondant has set, dip the bottom third of each wedge into the tempered chocolate couverture, then place it back on the paper and let it set.
