Dark chocolate florentines
Caramelised fruits, nuts and chocolate always make a great pairing. In this recipe, the buttery, creamy caramel is freshened up with cherries and orange zest. The dark chocolate base gives it a lovely snap and intensifies the taste sensation.
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 Tomé chocolate.