Florentin (biscuit sec au chocolat et aux amandes)

Chef Philippe’s selected chocolate Florentines combine sliced almonds and candied orange with a prepared Florentine powder. Dark chocolate covers the underside and edges, while a textured sheet gives the coating its patterned finish.

The prepared powder, sliced almonds and candied orange cubes are mixed together dry. The mixture fills the silicone mould cavities three-quarters of the way before the selected raisins complete the filling.

The Florentines bake until well golden, then cool before being removed from the mould.

The cooled biscuits are dipped in tempered dark couverture chocolate. The underside and edges are coated, excess chocolate is shaken away, and each biscuit is placed on a textured PVC sheet.

The chocolate is left to crystallise in the open air. Once it has set, the Florentines release from the sheet with its pattern imprinted into their chocolate coating.