Guest guest Posted December 14, 2007 Report Share Posted December 14, 2007 FLORENTINE SLAB 1 3/4 oz flaked almonds 1 3/4 oz undyed glace cherries 1 1/4 oz candied orange peel 14 oz dark chocolate, about 50% cocoa solids 3 1/2 oz refined white caster sugar Preheat the oven to 400 F / 200 C / gas 6. Line a 13 " X 9 " cookie/jelly roll pan with clingfilm. Spread the almonds in a thin layer in a shallow baking dish and toast in the oven for 8 - 10 minutes until lightly golden, then remove and leave to cool. Break the chocolate into pieces and gently melt it in a bowl set over a pan containing a little simmering water, removing the bowl now and then to stir and avoid over heating. Smooth the melted chocolate over the base of the lined pan. At the same time place the sugar and 2 fl oz water in a small saucepan, bring to the boil and simmer over a low heat for 15 minutes until a deep golden brown, swirling it occasionally as it starts to colour to ensure it caramelises evenly. Stir in the nuts. Scatter clusters of the sugary nuts over the surface of the chocolate, then scatter over the cherries and candied peel. Set aside in a cool place for several hours to harden. Store in a sealed container in a cool place. NOTE: This is very pretty looking and also makes a wonderful gift when wrapped in clear coloured paper with a raffia tie and a sprig of holly. It is not overly sweet and with the taste of the nuts and fruit a small piece is enough to satisfy most....except my husband!!!! Quote Link to comment Share on other sites More sharing options...
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