Pineapple Lumps

Name: Pineapple Lumps
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 20 pieces
Ingredients: 7 oz. marshmallows; 1 tablespoon water; 3 cups icing sugar; Yellow food coloring; 3 large slices dried pineapple; 8 oz. dark chocolate; icing sugar; Rolling pin; Wire rack

User Reviews

0.0

0 reviews

Unrated

Prep Time
1 hr
Cook Time
mins
Resting Time
3 hrs
Total Time
1 hr 10 mins
Servings
20 pieces
Calories
169 kcal
Course
Dessert
Cuisine
New Zealand, Vegan

Pineapple Lumps

Barrett Guerrero

Report

The pineapple lumps or chunks are a chocolate and pineapple confectionery, emblematic of New Zealand.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

7 oz. marshmallows
1 tablespoon water
3 cups icing sugar
Yellow food coloring
3 large slices dried pineapple or 1 tablespoon of natural pineapple flavor
8 oz. dark chocolate or milk chocolate, depending on taste
icing sugar for the countertop

Equipment

Rolling pin
Wire rack

Add to Shopping List

Instructions

Place the marshmallows in a nonstick saucepan, add water and, over medium heat, stir until melted. Make sure the marshmallows do not stick to the bottom of the pan. To do this, remove the pan from the heat before all the marshmallows are completely melted and continue stirring until they finish melting and the mixture cools down a bit.
Sift half the icing sugar into the saucepan. Mix together. Then continue to sift the other half until obtaining a dough that is firm enough to handle.
Sprinkle a flat work surface with sifted icing sugar and place the dough on it.
Knead the dough, possibly adding sifted icing sugar on the work surface and the dough if it becomes sticky.
Knead until obtaining a supple and smooth dough.
Cut the dried pineapples into small pieces and fold them into the dough with about 3 drops of yellow food coloring. If there is no dried pineapple, replace them with natural pineapple extract.
Knead until the color and the pineapple pieces are evenly distributed.
On the work surface sprinkled with sifted icing sugar, using a rolling pin, roll out the dough into a rectangle to a thickness between ¼ inch and ½ inch (0.5 cm and 1 cm) thick.
Pre-cut dough rectangles of about 1 x 2 inches (3 x 5 cm).
Place the dough in the refrigerator for 2 hours to let it cool to make it easier to coat the chocolate and prevent the marshmallow from melting.
Cut the chocolate into small pieces and melt it in a double boiler.
Once the chocolate has melted, let it cool (again to prevent the marshmallow from melting)
Using a large knife with a smooth blade, completely cut the pre-cut pieces of dough.
Dip each rectangle of dough in the melted chocolate, turn them over with a fork, then remove them from the chocolate with a fork and place them on a wire rack.
Place the pineapple lumps in the refrigerator for at least 1 hour to let the chocolate set.
Once the chocolate has set, possibly clean the edges delicately with a hot slick knife, or simply break off the excess and irregularities.
Store in an airtight box in a cool place but not in the refrigerator.