Food: Big chocolate florentine

By Annie Bell for MailOnline

Updated:

Big chocolate florentine


Makes 1 厚板 about 30cm x 20cm

  • 50g flaked almonds
  • 50g undyed glac? cherries
  • 30g candied orange peel
  • 400g dark chocolate about 50 per cent cocoa solids
  • 100g white caster sugar
  1. Preheat the oven to 200C/180C fan/gas 6. Spread the almonds in a thin 層
  2. in a shallow baking dish and toast for 8-10 minutes until lightly golden, then 除去する and leave to 冷静な／正味の.
  3. Line a swiss roll tin (about 30cm x 20cm) with clingfilm.
  4. Halve the glac? cherries and 削減（する） the candied orange peel into thin slivers about 2cm long.
  5. Break the chocolate into pieces and gently melt it in a bowl 始める，決める over a pan 含む／封じ込めるing a little simmering water, stirring gently to 避ける overheating. Smooth the melted chocolate 平等に into the tin.
  6. At the same time place the caster sugar with 50ml water in a small saucepan, bring to the boil and simmer over a low heat for about 15 minutes until a 深い gold, 渦巻くing occasionally as the mixture starts to colour to 確実にする that it caramelises 平等に. 動かす in the almonds. Scatter clusters of the caramel almonds over the surface of the chocolate, then scatter over the cher ries and candied peel. 始める，決める aside in a 冷静な／正味の place for several hours to 始める，決める.
  7. Eat within 48 hours, after which the florentine may lose its sheen, though continue to taste good. (避ける covering with clingfilm as it will 原因（となる） the chocolate to bloom.)
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