Dark chocolate florentines

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.

Level:: Easy

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1000 g

caster sugar
1000 g

cream
200 g

butter
200 g

glucose
1000 g

orange peel slices
200 g

glacé cherries
1000 g

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.