Dark and Carmelized Pineapple

Katryana Zide (IG: @katryanazide) / Owner, Katryana Zide Chocolates, St. Helena, CA; Photo by André Cardé

For the Carmelized Pineapple Gel:
150 g. The Perfect Purée Carmelized Pineapple Concentrate, thawed
127.5 g. sugar
22.5 g. dextrose
4 g. pectin
4.5 g. citric acid solution (50:50 dissolved citric acid and water)
Method for the Carmelized Pineapple Gel:
1. In a saucepan, gently begin heating the Carmelized Pineapple Concentrate.
2. Combine the sugar and dextrose.
3. Take a small portion of the mixed sugars and combine with the pectin.
4. While whisking, sprinkle the pectin/sugar mixture into the warmed Carmelized Pineapple Concentrate. Turn up the heat to high.
5. While whisking, add the remaining sugar mixture to the puree. Cook the mixture to 226°F. Add the citric acid solution.
6. Pour the gel onto a silpat and let cool.
7. Once cooled, add the gel to a food processor and blend until smooth.
8. Pipe halfway into the dark chocolate shell. Let sit for 1-2 hours before adding the next layer.
For the Carmelized Pineapple Ganache:
80 g. The Perfect Purée Carmelized Pineapple Concentrate, thawed
10 g. glucose
2 g. vanilla paste
72 g. 64% dark chocolate
1 g. salt
50 g. butter
Method for the Carmelized Pineapple Ganache:
1. Combine the glucose, Carmelized Pineapple Concentrate, vanilla paste and salt into a saucepan. Bring the mixture to a steam, but do not boil.
2. Add the chocolate to a food processor. Pour the hot liquid over the chocolate and let set for a minute before blending.
3. Once emulsified, add the butter and continue blending until fully incorporated.
4. Let the ganache cool to 90°F and pipe into the dark chocolate shells. Let the filling crystalize for 12 hours before capping.