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Crunchy Florentine broken chocolate

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The best Florentine chocolate

Florentines and chocolate are both incredibly delicious and we love them, no ifs, ands or buts. But have you ever combined the two treats? No? Then you should definitely do so now! We'll show you how you can make this incredibly delicious and crunchy broken chocolate with a Florentine layer at home, easily and without much effort! We have used a creamy milk couverture as the base, but of course you can use any other chocolate you like. How about a dark, fruity couverture like Maracaibo? or a delicious caramel couverture like our Dulcey couverture? Let your creativity run wild and share your results with us!

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Most important key data

Quantity: 1 tray

Baking time: Approx. 10 - 15 minutes

Temperature: 170 ºC convection oven

Level of difficulty: Medium

Shelf life: Up to 1 month

Ingredients

Whole cream65 g
Granulated sugar70 g
Glucose25 g
Butter20 g
Honey6 g
Almonds | sliced115 g
Milk couverture400 g

Production

Put the sugar, cream, glucose, butter and honey in a pan and bring the mixture to the boil at 110 °C. It is best to use a sugar thermometer. It is best to use a sugar thermometer.

As soon as the mixture has reached 110 °C, you can pour it over the sliced almonds in a bowl. Mix everything well with aspatula so that all the almonds are well coated with the sugar mixture. Put the mixture on a baking tray lined with baking paper and spread the florentine mixture out into a large, thin sheet .Bake for 10 to 15 minutes in an oven preheated to 170 °C until golden brown. Afterwards, you must let the plate cool down!

Now we move on to the chocolate part. Spread the tempered couverture on the baking paper. You don't know how to temper the couverture correctly? Then be sure to visit our couverture tempering course or read here how you can easily temper couverture at home according to step-by-step instructions!

Make sure that the chocolate plate is the same size and shape as your Florentine plate. If the chocolate plate is a little bigger, that's no problem either. As soon as the florentine mixture has cooled down completely, you can place it directly on the spread, still slightly liquid couverture and carefully press it down. Place the couverture in the fridge or on a cold balcony for about 5 to 10 minutes so that it can set completely.

The only thing left to do is to break the chocolate into pieces of any size and enjoy! Have fun making it!

Storage & Shelf Life

The couverture will keep for up to 1 month or a little longer when packed airtight and protected from light in a cool place. However, you should be aware that this broken chocolate tastes best fresh and that the florentine mass will simply draw moisture over time, causing the florentine ingredient to lose its crunch and become slightly chewy.

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We would be very grateful for a short feedback!

Thank you very much!

Your miniSchoggi team!

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Posted in: Sweet recipes, Chocolate and pralines, Chocolate specialities

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Comments

  • Florentiner Bruchschokolade
    By: Claudia Derungs On February 26th 2024
    Rating:
    5.0

    Gestern für meinen Papi (wird 83) gemacht, bin super zufrieden mit dem Resultat. :-)
    Einfache Zubereitung.

    Replied by: Nicholas Burk On February 26th 2024 Sehr schön, das freut uns sehr! :)

  • Florentiner Bruchschokolade
    By: Ruth Truttmann On December 20th 2023
    Rating:
    5.0

    Braucht es Glucose ? Geht es auch ohne ?

    Replied by: Nicholas Burk On December 21st 2023 Hallo Ruth,
    die Glukose ist bei der Herstellung der Florentinerschicht unerlässlich. Ohne geht es leider nicht.
    Liebe Grüsse
    Dein miniSchoggi Team

  • Florentiner
    By: Marianne Studer On October 16th 2022
    Rating:
    5.0

    Hallo Rebecca ,
    habe eine Florentiner -Backform - Metall versuche aber gerne Deine Bruchschokolade ist sicher
    mal was anderes vielen Dank für das Rezept.
    freundliche grüsse
    Marianne

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