White Chocolate Slab with Dried Pineapple

This White Chocolate Slab with Dried Pineapple is a harmonious blend of sweet white chocolate, aromatic cardamom, tangy pineapple, and crunchy hazelnuts!

Course Dessert

Cuisine Australian

Prep Time 15

Cook Time 5

Chill Time 3

Total Time 3 20

Servings squares

Calories 162kcal

Author Samantha Pickthall

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

US Customary - Metric

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