White Chocolate Covered Pineapple Candy

Combine the egg white, pineapple juice and powdered sugar in a small bowl. Stir to combine, then stir briskly to foam. Set aside.

Place the individual pineapple chunks on sheet of paper toweling to drain until used. (I cut each chunk in two pieces to fit in the mold better.)

Melt candy disks according to directions. (I melted small amounts in a glass custard cup in the microwave.) Place approximately 1 tsp melted chocolate in a mold square and use a small spoon, knife or brush to coat the entire square bottom and sides. Repeat to coat all of the mold squares. Place the mold in the freezer for one minute for the coating to become firm. Remove the mold and place one chunk of pineapple in each square. Drizzle 1/4 tsp of pineapple fondant over each pineapple chunk. Cover each square with melted white chocolate and spread or brush to edges of the mold to seal each square. Place the mold in the freezer for 5 to 10 minutes. Remove the mold from the freezer and turn upside down onto a sheet of waxed paper; the candies will fall from the mold. If the candies do not fall from the mold, place back in the freezer for a few more minutes and try again; when they are cold enough they will fall out of the mold freely.

Place single layers of the candies in a refrigerator container; separate each layer with a sheet of waxed paper. Allow two or three days for the fondant to age. Serve at room temperature.