20 Serves
93 Mins
In a heavy-bottomed pot, combine sugar, glucose syrup, and water. Use a candy thermometer to monitor the temperature as you heat the mixture to the soft-ball stage.
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Vitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
1 µg / 400 µgCalcium
12 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
17 mg / 1,250 mgPotassium
113 mg / 4,700 mgSodium
96 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
1 g / 28 gSugar
25 g / 50 gSaturated Fat
0 g / 20 gCholesterol
1 mg / 300 mgCaffeine
2 mgNet Carbs
27 gAlcohol
0 g
Dissolve the gelatin in a small amount of hot water and whisk it into the sugar syrup. Add pineapple flavoring and pour the mixture into a silicone mold to set.
Once the centers have set, remove them from the mold and prepare the dark chocolate coating by melting it in a double boiler.
Dip each pineapple center into the melted chocolate using a fork, ensuring an even coating, and place them on parchment paper to harden.
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Ethiopian
German