Dark Chocolate and Ginger Florentines

Go down

Dark Chocolate and Ginger Florentines

Post  Admin on Sun Nov 30, 2014 4:53 am

DARK CHOCOLATE AND GINGER FLORENTINES
DIVINE FLORENTINES WEB.JPG
Divine Dark Chocolate and Ginger Florentines
Tom Baker
These Dark Chocolate & Ginger Florentines are simple to make but look so elegant when presented as a gift. Divine's rich 70% Dark Chocolate works beautifully with the flavours of stem ginger, cherries and orange.
INGREDIENTS
Ingredients: (makes approx 16)
25g butter, plus a little extra for greasing
75g caster sugar
15g / 1 tbsp plain flour, plus extra for dusting
75ml double cream
75g flaked almonds
30g pistachios, roughly chopped
50g stem ginger, finely chopped
25g glace cherries, roughly chopped
Zest of one orange
150g Divine 70% dark chocolate
Preheat the oven to gas mark 4 /350F/180C.
Melt the butter in a medium-sized saucepan. Add the sugar and flour and cook over a low heat for 2-3 minutes, stirring continuously with a balloon whisk.
Add the double cream and continue whisking over the heat until the mixture is smooth.
Add all of the other ingredients apart from the chocolate. Stir well to coat the ingredients and turn off the heat.
Line two baking trays with baking parchment, brush with a little melted butter, followed by a dusting of flour. Shake off any excess flour.
Place heaped teaspoonfuls of the Florentine mix onto the lined trays and flatten slightly into rounds with the back of the spoon. Leave at least 5cm between spoonfuls, the Florentine mix will spread as it cooks.
Cook one tray at a time, on the top shelf of the oven for 10-12 minutes, or until the edges are golden brown. Keep a close eye on them so they don’t burn.
After removing from the oven, leave on the tray for a couple of minutes to set, then slide onto a wire rack to cool completely. If you like, you can use a round pastry cutter to trim off the edges and create a more uniform shape.
Melt the chocolate and leave to one side to cool a little. It should be warm but not too runny. Dip the Florentines in the chocolate, coating half, and lay on a sheet of baking parchment to set.
Store in an airtight container for freshness
avatar
Admin
Admin

Posts : 501
Join date : 2012-05-26

View user profile http://between-you-and-me.forumotion.co.uk

Back to top Go down

Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum