Chocolaterie Stam Pineapple Tapas
Boca is what Central Americans call them. In Mexico, they are known as botanas. In Spain, they are called tapas.
Designed to encourage conversation, the serving of tapas, allows social interaction without the concern of eating an entire meal. Also, in some countries it is customary for diners to stand and move about while eating tapas. It is a cuisine that is exquisite, yet informal.
Stam Chocolate Pineapple Tapas
Chocolaterie Stam 70% Extra Dark Chocolate Drops
*Optional: toasted almonds, toasted coconut, or graham cracker crumbs
Core and peel fresh pineapple. Slice into 1 1/2 inch slices making them rings.
Place in large non-stick skillet and grilled on medium to high heat until slightly golden. Turn and repeat on the other side until all are toasted. Set aside to cool. Tamp pineapple rings lightly with paper towels to remove excess moisture (moisture may cause your chocolate to seize). After cooling, cut rings into sixths and place at the end of a toothpick or skewer.
Melt Chocolaterie Stam 70% Extra Dark Chocolate Drops on low heat either in double boiler or microwave method.
Once melted, dip the skewered pineapple chunks in the 70% Extra Dark Stam Chocolate and place on wax paper covered tray. Place in refrigerator until set.
*After pineapple is dipped in chocolate and before chocolate is set, place the skewered fruit on a bed of optional toppings.
We at Chocolaterie Stam want you think about our chocolate the same way—sophisticated yet approachable; in other words, delicious and affordable. Can you think of other ways to combine chocolate and fruit for your next intimate gathering?