Frédéric Bau, École du Grand Chocolat Valrhona

Chocolate-Coated Cherries and Pineapple Cubes

Name: Chocolate-Coated Cherries and Pineapple Cubes
Prep time: 2 h
Total time: 26 h
Yield: Makes about 80 coated sweet snacks
Ingredients: 2 Victoria pineapples; ½ cup (3 ½ oz./100 g) granulated sugar; Scant ⅔ cup (150 ml) brown rum; 10 ½ oz. (300 g) pastry fondant*; 50 cherries in eau-de-vie with their stalks; ½ vanilla bean; ½ vanilla bean; 10 ½ oz. (300 g) pastry fondant; 10 ½ oz. (300 g) bittersweet chocolate, 60 or 70 percent cocoa; 10 ½ oz. (300 g) bittersweet chocolate, 60 or 70 percent cocoa; Colored sugar, for decoration

Preparation info

Makes about
80
coated sweet snacks

Difficulty
Complex
Ready in
26 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

For the pineapple cubes

2 Victoria pineapples
1 vanilla bean
½ cup (3 ½ <

Snack
Confectionery
Chocolate

Method

A day ahead, prepare the pineapples. At least 1 day ahead, remove the skin from the pineapples. Cut them into 1 in. (3 cm) cubes, avoiding the core, which is too hard. Slit the vanilla bean lengthways and scrape out the seeds. Place the sugar in a frying pan and prepare a dry caramel. Stir in the diced pineapple and vanilla seeds and leave for 2 to 3 minutes,

Ingredients

For the pineapple cubes

Method

Photos