Chocolate Florentines

Products Used

214

Ingredients

Preheat oven to 330°F. Set aside 1 or 2 silicone muffin pans or silicone tart molds. Alternatively use a silicone baking mat. Lightly buttered parchment paper can be used, but result will be less successful as cookies will be very uneven. Metal pans are not recommended.
Chop dried fruit in pea size or slightly smaller pieces and set aside.
In a saucepan combine sugar, honey, and whipping cream. Bring to a boil and stir continuously using a flat bottom wooden spoon or a heat resistant spatula.
Heat mixture for about 5-6 minutes or until it reaches 244°F.
Remove from heat and add almonds, salt, vanilla, and dried fruit.
Spoon 2 teaspoons of batter into each non buttered silicone pan muffin cavity. Batter will spread automatically in oven.
Place in oven and bake for about 7 minutes or until deep golden.
Once cooled, remove from pan and continue with remaining batter. In a well-sealed container, batter can be frozen for months.
Before working with chocolate, ensure that Florentines have completely cooled.
Place 2/3 of chocolate and oil in a bowl and place over very low simmering water ensuring that chocolate bowl does not touch water.
Constantly stir until chocolate is just melted. Remove from heat.
Add remaining chocolate and stir until majority or all of chocolate has melted. Do not return to heat.
Dip Florentines half into chocolate and place on parchment paper. Right before chocolate hardens sprinkle with a little salt.
Store airtight as Florentines are highly susceptible to humidity.

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