Pineapple Chocolates
Ingredients
- For the dough base
- 130 grams honey
- 120 grams sugar
- 130 grams butter
- 1 egg yolk
- 300 grams Pastry flour
- 10 grams Gingerbread spice
- 2 teaspoons Baking powder
- 50 grams almonds
- For the topping
- 150 grams Marzipan
- 100 grams powdered sugar
- 300 grams Pineapple jam
- 3 tablespoons Orange liqueur
- 1 Apple (cut into strips)
- 200 grams Dark couverture chocolate
- 100 grams Milk chocolate couveture
- 50 grams candied Pineapple
Preparation steps
Preheat the oven to 175°C.
For the dough base, mix the honey with sugar and heat slowly in a saucepan together with the butter until completely dissolved, then let cool. Stir the egg yolks into the cooled mixture followed by the flour, spices, baking powder, and almonds. Knead the dough until smooth and divide in half. Line the baking sheets with parchment paper. Roll out the dough to the size of the baking sheets (25 x 20 cm) (approximately 10 x 8 inch) and place each half on a lined baking sheet. Bake for about 15 minutes, then let cool.
For the topping, knead the marzipan together with the powdered sugar. Heat the jam along with the liqueur in a small saucepan. Brush one dough base with some jam and spread marzipan on top and then place the second layer on top. Top with the strips of apple and cover with plastic wrap. Let the cake rest with the apple slices for 24 hours.
Melt the chocolate over a hot water bath. Cut the cake into 2 cm (approximately 1 inch), cover with chocolate and decorate with candied pineapple. Allow the chocolate to set completely, then serve.
