Requirements:

250g Marzipan
Dried Pineapple slices
100g Dark Chocolate
100g White Chocolate
Kebab sticks
Cellophane

Method:

Roll the Marzipan into small bite-size balls. Cut the dried pineapple slices into quarters Gently melt the chocolates keeping them separate. With a dipping spoon dip half the marzipan balls into white chocolate and the other half into the dark chocolate. Leave the chocolate-coated marzipan balls on some wax paper or foil to set. Gently thread the marzipan balls onto the kebab sticks alternating colours and threading a dried pineapple piece between each marzipan ball. Wrap each kebab in cellophane to keep fresh.