I never used the product but I can see the possibilities...new flavor avenues to amp up dishes.....sweet and savory.
What a great idea----processing freeze-dried pineapple tidbits to a powder to infuse white chocolate truffle filling.
PINEAPPLE TRUFFLES Use 66% cocoa chocolate for the outer chocolate layer.
ING 1/2 oz freeze dried pineapple 2 oz white chocolate melting wafers oz h/cream 4 oz dark chocolate Pineapple-shaped Silicone Ice Cube/Candy Mold
METHOD Micro white chocolate and cream 20 - 25 seconds; stir until smooth. Add pineapple powder to ganache; mix/combine. Refrigerate 2 hours.Melt 1/2 dark chocolate in bain over simmering water. When almost completely melted, offheat, stir until completely melted and smooth. Add about a scant 1/2 tsp to each pineapple candy mold. Use the measuring spoon to push the melted chocolate around to cover all surfaces, nooks and crannies with a thin layer of chocolate. Let set 5 min in freezer.
Pipe the pineapple ganache mixture into the frozen chocolate shells in the mold, leaving enough space at the top for another layer of dark chocolate. Add about 1/2 teaspoon of melted dark chocolate over the ganache to cover it. Tap the mold on the counter to even out the new layer of chocolate. Let set in the freezer for 10 - 15 minutes. Take the candy mold out of the freezer and remove the truffles. Melt the rest of the dark chocolate in a heat proof bowl over a simmering pot of water and repeat the process to form the rest of the truffles.
