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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.


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