Almond Chocolate Florentine
Caramelised almonds with honey on glossy dark chocolate
Hello fellow food lovers,
discover an irresistible treat: our almond chocolate Florentines! These little biscuits combine crunchy almonds, the subtle note of honey and a glossy shell of dark chocolate.
Perfect for sweetening your coffee break, or as a homemade gift for anyone with a sweet tooth. Thanks to the round Mauresque silicone mold, every Florentine gets a pretty pattern, with no extra effort.
The recipe is simple and absolutely delicious. Check out the recipe in the video too. And let's get started!
The recipe in the video
0:27 minIngredients
Almond base (approx. 15 Florentine)
Chocolate part
Step by step
Almond base
Caramelise the butter and sugar
Preheat the oven to 170 °C fan-assisted. Heat 60 g butter in a pan over medium heat, add 70 g sugar and stir constantly. Check the temperature with a thermometer: at 114 °C, add 10 g double cream and 16 g honey. Keep stirring over medium heat for another minute.
Digital thermometer -50 to 300°C
Stir in the almonds
Remove the pan from the heat and stir in 90 g flaked almonds until they are all coated with caramel. This is also how the almond filling is made in our Caramelised Almond Cake. However, stick closely to the smaller quantities here so that they fill the mold.
Fill the mold and bake
Divide the almond mixture among the cavities of the round Mauresque silicone mold. Bake everything for 15 minutes in the middle of the preheated oven until the almonds are nicely golden brown.
Mauresque round - Silicone mold
Let cool completely
Let the almond bases cool down completely at room temperature before you remove them from the mold. If you take them out too early, they will lose their shape. So be patient! Then loosen them, clean the mold and dry it well.
Chocolate
Temper the chocolate
Temper a total of 240 g of dark chocolate, as described in our guide How to temper chocolate properly. Only tempered chocolate turns out beautifully glossy and crisp, and it releases cleanly from the mold later on.
Schwarze Schokolade 54.5% 400g - Callebaut
Assemble the chocolate and almond base
Fill the tempered chocolate into a piping bag and pipe it into the cavities of the Mauresque mold. Place an almond base on each one and press it down gently so the chocolate adheres well.
Disposable piping bag - 41cm - 24pcs
Mauresque round - Silicone mold
Chill and unmold
Place the mold in the refrigerator for 15 minutes. Then release the florentines from the mold, and they are ready: beautiful and incredibly delicious!
Almond chocolate Florentine
Ingredients
Almond base (approx. 15 Florentines)
Chocolate portion
Preparation
- Almond base: Heat 60 g butter and 70 g sugar to 114 °C, add 10 g double cream and 16 g honey, stir for 1 min. Remove from the heat, stir in 90 g flaked almonds.
- Baking: Spread into the Mauresque mould, bake for 15 min. at 170 °C fan-assisted, let cool completely, release, clean the mould.
- Chocolate: Temper 240 g dark chocolate, pipe into the mould, press in the almond bases, chill for 15 min., release.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery, in exactly the sizes this recipe was tested with.
Ingredients
Dark chocolate 54.5% 400g - Callebaut
Accessories
Mauresque round - Silicone mold
Disposable piping bag - 41cm - 24pcs
Digital Thermometer -50 to 300°C
Delivery in 1 to 2 working days · Free shipping from CHF 100
To make sure it succeeds
The almond bases are still soft when warm. Only once they have cooled completely can they be removed from the mold without deforming.
The quantities of the almond base are matched to the Mauresque mold. If you weigh accurately, the mixture is enough for all cavities and the bases will be evenly thick.
Even a few drops of water in the mold will cause tempered chocolate to seize. Dry the mold thoroughly after cleaning.
Frequently asked questions
Yes, only tempered chocolate becomes glossy and crisp and releases cleanly from the mold. We show you how in our guide Tempering chocolate correctly.
In a cool, dry place for about 2 weeks.
Print recipe
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