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Ingredients (makes 30)

300g Venezuelan Las Trincheras 72% chocolate
Willie’s Venezuelan Gold Chocolate (Las Trincheras) 80g

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80g candied orange peel, roughly chopped
80g raisins
200g flaked almonds
80g pecan nuts, roughly chopped
50g plain flour
50g unsalted butter
150g light muscovado sugar
60ml clear honey
100ml double cream


  1. Preheat the oven to 170 °C. Line two large baking trays with baking paper.
  2. Place the candied peel, raisins, flaked almonds and pecan nuts in a bowl. Add the flour, mix well and set aside.
  3. 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.
  4. 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.
  5. 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. Buy the entire recipe collection Willie’s Chocolate Bible (Hardback edition).