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125 g caster sugar
75 ml fresh cream 35% fat
40 g honey
35 g liquid glucose
60 g unsalted butter
150 g flaked almonds
125 g glace orange fillets, chopped
25 g glace cherries, chopped
300 g good quality dark couverture chocolate 54%
300 g good quality milk couverture chocolate 33%

  1. Heat the oven to 170˚C, fan forced.
  2. Place the sugar, cream, honey, glucose and butter into a saucepan over medium heat. Stir until the ingredients are combined and reach a light golden colour.
  3. Remove from the heat and add in the almonds, orange and cherries. Mix until well incorporated.
  4. Transfer teaspoons of the mixture onto a baking tray lined with baking paper.
  5. Bake in the pre-heated oven for 8-10 minutes, until golden brown. Halfway through baking, gently press down any Florentine centres which have domed.
  6. Remove from the oven. While still hot, use a round cutter or glass 110mm in diameter to guide the Florentines into even round discs. Allow to cool at room temperature.
  7. To temper the dark chocolate, place it into a saucepan on an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
  8. Spread a thin layer of the tempered dark chocolate over the base of each Florentine.
  9. Once the dark chocolate has set, temper the milk chocolate following the above tempering instructions.
  10. Spread a thin layer of the tempered milk chocolate over the dark chocolate and run a tiling comb over the chocolate in a wavey pattern.
  11. Allow to set at room temperature before storing in an airtight container.

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