Remove the top from the pineapple with a sharp knife and then cut off the bottom as well. Carefully cut down the sides to remove the skin, taking care not to remove too much flesh. Lay the fruit on its side and cut into 1 cm slices; then cut each slice into six wedges, leaving the core in. Place the pineapple wedges in a bowl and sprinkle over the lemon zest, lemongrass powder and dark rum. Leave to marinate for 1 hour.
Meanwhile, make the chocolate sauce. Bring 300ml of cold water, the cocoa powder and sugar to the boil in a pan. Simmer for 2 minutes and then take off the heat and whisk in the butter until melted. Strain through a sieve and keep warm.
Finally make the batter. Sift the flour into a large bowl and then whisk in enough fizzy water to make a thick batter (about the same consistency as Yorkshire pudding batter). Mix in the allspice and allow to stand for 5 minutes.
Fill a deep-fryer or a deep pan one-third full with oil and heat to 180°C. Pat dry the pineapple on kitchen paper and then dip in the batter to coat. Cooking in batches, drop the pineapple carefully into the oil and cook until golden.
To serve place the fritters on top of the chocolate sauce.
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