Ingredients (makes 30)
|300g Willie’s Venezuelan Gold Chocolate (Las Trincheras 80g x 4)|
|480g Candied Orange Peel, roughly chopped|
|200g Flaked Almonds|
|80g Pecan Nuts, roughly chopped|
|50g Plain Flour|
|50g Noirmoutier Sea Salt Butter|
|150g Light Muscovado Sugar|
|60ml Acacia Honey|
|100ml Double Cream|
- Before making these Florentines, preheat the oven to 170 °C. Line two large baking trays with baking paper.
- Place the candied peel, raisins, flaked almonds and pecan nuts in a bowl. Add the flour, mix well and set aside.
- In a saucepan, combine the butter, sugar, honey and cream. Bring to the boil over a moderate heat and cook for 7 minutes, stirring occasionally. Do not allow the mixture to caramelize and brown. Remove from the heat and stir in the dried fruit, nut and flour mixture.
- Place heaped teaspoons of the mixture on the prepared baking trays, leaving at least 6 cm between the spoonfuls. Bake in the preheated oven for about 12 minutes, or until golden brown. Leave to cool on the baking trays until set.
- Temper the chocolate, then spread a thin layer over the underside of each biscuit. Place chocolate side up on a wire rack to cool. When the chocolate is almost set, mark it with wavy lines, using the prongs of a fork. Leave until the chocolate has completely hardened.
- The Florentines will keep for up to a week if stored in a cool place in an airtight container.
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