Almond and chocolate Florentines
Thin almond discs bound with honey caramel and coated with chocolate on the smooth side.
Active time25 min
Cooking10 min
Total1 h 15 minResting : 45 min
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Ingredients
- 50 g unsalted butter
- 10 g whipping cream with 30 % fat
- 150 g flaked almonds
- 125 g dark cooking chocolate
- 50 g runny honey
- 75 g caster sugar
Preparation
Heat the oven to 180 °C. Heat the cream, butter, sugar and honey in a saucepan. Bubble for about 4 minutes until slightly thickened and pale golden. Remove from the heat and stir in the almonds.
50 g unsalted butter10 g whipping cream with 30 % fat150 g flaked almonds50 g runny honey75 g caster sugar- oven
- saucepan
- spatula
Spread a thin layer of the mixture in silicone tartlet moulds. Bake for about 5 minutes until the almonds colour lightly. Cool for 20 minutes before carefully unmoulding.
- silicone tartlet moulds
- oven
Melt the chocolate in a bowl over gently simmering water, keeping the bowl clear of the water. Spread over the smooth undersides of the cold Florentines. Leave chocolate-side up in a cool place for about 25 minutes until no longer tacky.
125 g dark cooking chocolate- mixing bowl
- saucepan
- spatula
Allergens
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration