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July 2012 Recipe

Tropical Delights

1500 g   Prepared fondant
50 g   Pineapple extract
4.5 ml   50:50 citric acid solution
4 g   Invertase
    Peter's® Burgundy® semisweet chocolate
    Unsweetened coconut
    Dried pineapple pieces

Melt fondant and blend in pineapple extract, citric acid solution and invertase. Slab mixture to approximately " thickness. Allow to cool and crust. When firm, press out approximately 125 round confections using 1 " round cookie cutter. Coat each piece with tempered Peter's® Burgundy® semisweet chocolate. Decorate with unsweetened coconut and pieces of dried pineapple.

Yield: 125 pieces