Pineapple Confection

The quickest way is using a mini chopper or by placing them in a freezer bag and crushing with a rolling pin.

The finer the pineapple, the easier it will be to shape the mixture into rolls later.

If the mixture is too soft, chill briefly or knead in a little more ground almonds.

For uniform pieces, roll the logs to a consistent thickness first and then cut with a smooth knife.

Well-chilled pieces are easier to dip in the couverture.

Be careful that no water gets into the chocolate, otherwise it can seize.

Place baking paper under the rack to keep the work surface clean.

Stored cool and dry, the pineapple confection will keep for about 2 weeks.