Pineapple Layered Confection

Crumble the chocolate. Heat the whipping cream, let the chocolate bubble up in it once, then cool and put in the refrigerator for one night.

Knead the raw marzipan mixture with the powdered sugar, coconut flakes and rum. On the surface dusted with confectioner’s sugar, roll out to a 30x20cm rectangle about 3mm thick and place this on a board also dusted with confectioner’s sugar.

Cut about 240g of candied pineapple into slices and place them close together on the coconut marzipan.

Whip the chocolate whipped cream until very frothy, spread it as an even layer on top of the pineapple and put them all in the fridge for 1-2 hours.

Using a large, sharp kitchen knife, divide the confection into squares a good 2cm apart and leave to dry in the fridge for 2-3 hours, spacing them a tiny bit apart.

Temper cooking chocolate and slice remaining pineapple pieces. Dip the confectionery pieces in the cooking chocolate before it sets, decorate with pineapple slices and candied violets.

Makes 60 to 70 pieces

Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.

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