Dark chocolate florentines

Created by

  • Marc Ducobu - Callebaut® Ambassador and owner of Pâtisserie DUCOBU Belgium
level 1

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.

Recipe components

Callebaut® ingredients

Florentines

IngredientsPreparation
  • 1000g
    caster sugar
  • 1000g
    cream
  • 200g
    butter
  • 200g
    glucose
  • 1000g
    orange peel slices
  • 200g
    glacé cherries
  • 1000g
    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

IngredientsPreparation

Place the Florentines on a disc of Sao Tomé chocolate.