Chocolate Covered Pineapple Instructions

By Bob Sherman

This article shows the basic procedure for dipping chocolate covered fruit using Merckens Coatings. These are very simple and require minimal equipment.

Many of the items you may need can be ordered directly from this page for your convenience.

PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.

I prefer to use chocolate wafers (coatings) designed for molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects and tastes great.

Melting Chocolate
Either melting method may be used, but I find the double boiler works best for this. Regardless of which method is chosen, using the chocolate at 90 degrees F. is optimum.

Double Boiler - See Double Boiler Usage Instructions.

Microwave - A microwave may be used but care must be taken not to overheat the chocolate.

  1. Place the chocolate in a microwave safe bowl.
  2. Heat for 30 seconds.
  3. Remove and stir.
  4. Repeat steps 2 and 3 until the chocolate is creamy.
  5. Optimum usage temperature is about 90 degrees F. Do not place the thermometer in the microwave!

Chocolate Making Supplies And Materials

The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.

Step By Step Instructions


Step 1

Cocoa Lite (Milk Chocolate flavor) wafers were used for this project although dark chocolate tastes great on these as well.

Step 2

Round toothpicks are needed. If you want to make these more decorative use colored or cocktail toothpicks.

Step 3

A package of dried pineapple from the market was used here, but if you have a food dehydrator you can make these yourself with more control over the sugar content.

Step 4

Insert a toothpick into each piece of pineapple.

Step 5

Grasp the toothpick and dip the pineapple into the melted chocolate.

Step 6

I prefer to cover the pineapple completely, however leaving approximately 10% un dipped will add a two tone look to these as well as letting folks know they are not solid chocolate if you are putting these out at a party.

Step 7

Allow the excess chocolate to drain. if you hold the toothpick vertically between thumb and index finger you can spin these to speed up the process - just make sure it is well below the pot rim or you will fling chocolate all over the kitchen.

Step 8

Place on wax paper or parchment and allow to cool. If you wish to avoid flat spots without holding each one until it cools - cover a piece of Styrofoam with wax paper and poke the end of the toothpicks into the foam after draining.

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Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - originally published in March 2006 and updated in November 2010. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.

Author: Bob Sherman

Publisher: Bobby's Craft Boutique Inc.

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