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White Chocolate Slab with Dried Pineapple

This White Chocolate Slab with Dried Pineapple Recipe offers a harmonious blend of sweet white chocolate, aromatic cardamom, tangy pineapple, and crunchy hazelnuts, creating a delightful treat that’s as delicious to eat as it is easy to make.

White chocolate slab with dried pineapple on board cut into lengths.

White Chocolate Slab with Dried Pineapple Recipe

Indulge in the unique flavors of my White Chocolate Slab with Dried Pineapple. A delightful treat combining the sweetness of white chocolate with the exotic touch of cardamom.

This simple, 4-ingredient recipe offers a quick and delicious way to satisfy your sweet tooth.

Unlike traditional dark or milk chocolate barks, this white chocolate version stands out for its sweetness and rich, creamy texture, enhanced by the aromatic spice of ground cardamom.

Whether you call it a bark, block, or slab, this recipe promises a thicker, more satisfying treat, easily made by melting your preferred white chocolate and then pouring it into a loaf pan for added thickness.

Additional ingredients include roughly chopped hazelnuts, dried pineapple rings, and a hint of ground cardamom.

While dried pineapple might be a unique find, local health food stores or online shops often stock it but feel free to substitute any dried fruit of your liking.

White chocolate slab on board cut into lengths.

How to Make White Chocolate Slab

A full and detailed recipe card is at the bottom of this post.

Prepare Pan: Line a 9” x 5” loaf pan with parchment paper. Set aside.

Double Boiler: Set up a double boiler by placing a heat-proof mixing bowl over a pot of simmering water.

Melt Chocolate: Add white chocolate to the bowl. Gently melt over low-medium heat, stirring occasionally, until completely smooth.

Add Cardamom: Remove from heat. Stir in ground cardamom thoroughly.

Assemble Slab: Pour the melted chocolate mixture into the lined pan, spreading it out evenly with a spatula.

Add Toppings: Evenly sprinkle dried pineapple pieces and chopped hazelnuts over the chocolate.

Chill and Set: Refrigerate for 2-3 hours, or until the chocolate slab is completely set.

Serve: Allow the slab to sit at room temperature for 5-10 minutes to soften slightly, making it easier to cut. Slice into bars or squares and enjoy!

Expert Tips

  • Quality Chocolate: Use high-quality white chocolate for the best flavor and texture. Premium chocolate melts more smoothly and sets better.
  • Double Boiler: Ensure the bottom of the bowl doesn’t touch the simmering water in the double boiler to avoid overheating the chocolate.
  • Cutting Dried Pineapple: Use kitchen scissors or a sharp knife for easy cutting of the pineapple rings into smaller pieces.
  • Chopping Hazelnuts: To get evenly sized pieces, place hazelnuts in a sealed bag and gently crush them with a rolling pin. This method also keeps your kitchen tidy.

Can I use milk or dark chocolate instead of white?

Yes, while this recipe is designed for white chocolate, milk or dark chocolate can be used for a different flavor profile.

What can I use instead of hazelnuts?

Feel free to substitute with other nuts like almonds, pecans, or walnuts, depending on your preference.

White chocolate slab with dried pineapple cut into bars and stacked together.

Storage Instructions

Store: In an airtight container in the refrigerator for 1 week to 10 days. 

Freeze: For longer storage, you can freeze the slab for up to 3 months. Wrap it securely in plastic wrap and then place it in a freezer-safe bag or container. Thaw in the refrigerator or at room temperature before serving.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

White chocolate slab with dried pineapple on board cut into lengths.

White Chocolate Slab with Dried Pineapple

Samantha Pickthall
This White Chocolate Slab with Dried Pineapple is a harmonious blend of sweet white chocolate, aromatic cardamom, tangy pineapple, and crunchy hazelnuts!
5 from 1 vote
Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine Australian
Servings 16 squares
Calories 162 kcal

Ingredients
 
 

  • 400 g plain white chocolate block, broken into squares
  • 1/2 tsp ground cardamom
  • 1/3 cup dried pineapple rings, approx. 5 rings, cut into smaller pieces
  • 1/3 cup whole hazelnuts, skin on or off, roughly chopped

Instructions
 

  • Prepare Pan: Line a 9” x 5” loaf pan with parchment paper. Set aside.
  • Double Boiler: Set up a double boiler by placing a heat-proof mixing bowl over a pot of simmering water.
  • Melt Chocolate: Add white chocolate to the bowl. Gently melt over low-medium heat, stirring occasionally, until completely smooth.
  • Add Cardamom: Remove from heat. Stir in ground cardamom thoroughly.
  • Assemble Slab: Pour the melted chocolate mixture into the lined pan, spreading it out evenly with a spatula.
  • Add Toppings: Evenly sprinkle dried pineapple pieces and chopped hazelnuts over the chocolate.
  • Chill and Set: Refrigerate for 2-3 hours, or until the chocolate slab is completely set.
  • Serve: Allow the slab to sit at room temperature for 5-10 minutes to soften slightly, making it easier to cut. Slice into bars or squares and enjoy!

Notes

  • Store: In an airtight container in the refrigerator for 1 week to 10 days.
 
  • Freeze: For longer storage, you can freeze the slab for up to 3 months. Wrap it securely in plastic wrap and then place it in a freezer-safe bag or container. Thaw in the refrigerator or at room temperature before serving.

Nutrition

Calories: 162kcalCarbohydrates: 18gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 23mgPotassium: 89mgFiber: 0.4gSugar: 17gVitamin A: 8IUVitamin C: 1mgCalcium: 54mgIron: 0.2mg
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