Florentine recipe

Ingrédients

• 130g sugar
• 70g honey
• 70g heavy cream
• 70g candied orange or kumquat peel
• 150g 70% dark chocolate or milk pastry chocolate
• 150g slivered almonds

Matériel

• Cooking thermometer
• Silicone tartlet molds

Préparation

1. Prepare the mixture
   In a saucepan, cook the sugar, honey and cream until it reaches 118°C. Add the diced orange or kumquat peel and slivered almonds, then stir. Spoon one tablespoon of the mixture into silicone tartlet or mini tartlet moulds.
2. Baking
   Bake in a preheated oven at 170°C until the florentins are beautifully golden. Remove from the moulds as soon as they come out of the oven and leave to cool.
   
   
   Temper the chocolate. Using a spoon, coat the underside of each florentin with a thin layer of tempered chocolate. Leave to set in the refrigerator for 15 minutes before serving.