Chocolate-almond Florentine

Name: Chocolate-almond Florentine
Yield: 60
Ingredients: 2 TABLESPOONS Butter; 250 g Whipped cream; 100 g Sugar; 100 g Honey; 400 g flaked almonds; 4 TABLESPOONS Flour; 300 g Dark chocolate coating; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

Ingredients

Servings: 60

2 TABLESPOONS Butter
250 g Whipped cream
100 g Sugar
100 g Honey
400 g flaked almonds
4 TABLESPOONS Flour
300 g Dark chocolate coating
baking paper

Directions

1
Bring butter, cream, sugar and honey to the boil in a saucepan while stirring. Add almonds and simmer for about 2 minutes at low heat, stirring occasionally. Stir in flour. Let rest for about 15 minutes.
2
Line a baking tray (approx. 35 x 40 cm) with baking paper. Pour almond paste on it and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 9-12 minutes.
3
Carefully pull the Florentine plate with the baking paper from the tray onto the work surface. Leave to cool for about 5 minutes. Use a knife to cut into squares of approx. 5 x 5 cm. Let it cool down.
4
Chop the couverture and melt in a hot water bath. Dip half of the Florentine cheese into the couverture and allow to dry. Keep in cookie tins between parchment paper for about 2 weeks.