Florentines
(Created by Marc Ducobu - Callebaut Chocolate Ambassador Belgium)
| Ingredients | Preparation |
|---|---|
|
1kg
of castor sugar
1kg of fresh cream 200g of butter 200g of glucose 1kg of orange peel 200g of glacé cherries 1kg of flaked almonds |
Boil the sugar, fresh cream, butter and glucose for 2 minutes until golden brown. Mix the orange peel, glacé cherries and flaked almonds. Arrange in round Silpats. Cook at 200°C. |
Finishing and preparation
Place the Florentines on a disc of Sao Thomé chocolate.