Crunchy Florentine chocolate pieces
The best Florentine chocolate
Florentines and chocolate are both absolutely delicious, and we love them, no ifs or buts. But have you ever combined these two treats? No? Then you really must give it a go now! We’ll show you how you can easily recreate this incredibly tasty and crunchy chocolate bar with a Florentine layer at home, with no fuss at all! We’ve used a creamy milk couverture as a base here, but you can, of course, use any other chocolate you like. How about, for example, a dark, fruity couverture likeMaracaibo? Or a wonderfully caramel-flavoured couverture like ourDulcey couverture? Let your creativity run wild and do feel free to share your results with us!
Key figures
Quantity:1 baking tray
Baking time: approx. 10–15 minutes
Temperature: 170 ºC (fan oven)
Difficulty: Medium
Shelf life: Up to 1 month
Ingredients
| Double cream | 65 g |
| Granulated sugar | 70 g |
| Glucose | 25 g |
| Butter | 20 g |
| Honey | 6 g |
| Almonds | flaked | 115 g |
| milk chocolate couverture | 400 g |
Manufacture
Put the sugar, cream, glucose, butter and honey into a pan andheat the mixture to 110°C. It’s bestto useasugar thermometerforthis.
Once the mixture has reached 110 °C, you can pour it into a bowl over the flaked almonds. Mix everything together well with aspatula so that all the almonds are thoroughly coated with the sugar mixture. Spread the mixture onto abaking tray lined withbaking paperand spread the Florentine mixture out into a large, thin sheet.Bakethis inan oven preheatedto 170°Cfor 10 to 15 minutes untilgolden brown. Afterwards, you must make sure to leave the slab to cool completely!
Now it’s time for the chocolatey bit. Spread the tempered couverture onto a sheet of baking paper. Not sure how to temper chocolate properly? Then be sure to check out ourcouverture tempering courseor readhereto find out how you can easily temper couverture at home with our step-by-step guide!
Make sure the chocolate slab is the same size and shape as your Florentine slab. If the chocolate slab is slightly larger, that’s no problem either. Once the Florentine mixture has cooled completely, you can place it directly onto the spread-out, still slightly runny couverture and press it down gently. Pop the couverture in the fridge or out onto a cold balcony for about 5 to 10 minutes so that it can set completely and become firm.
All that’s left to do now is to break the chocolate into pieces of whatever size you like and enjoy! Have fun making it!
Storage & Shelf life
The couverture will keep for up to 1 month, or slightly longer, if stored in an airtight, light-proof container in a cool place. However, you should be aware that this broken chocolate tastes best when fresh, and that the Florentine mixture will simply absorb moisture over time, causing the Florentine component to lose its crunch and become slightly chewy.
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Your miniSchoggi team!
Nutritional information per 100 g
Energy value in kJ:2138 kJ |Energy value in kcal:513 kcal |Fat:32 g, of which saturated fatty acids: 14 g |Carbohydrates:46 g, of which sugars: 45 g |Protein:9 g |Salt:0.11 g
Related products
Lindt Couverture White 0.5 kg
Lindt Couverture White 2.5 kg
Lindt couverture milk 0.5 kg
Lindt couverture milk 2.5 kg
Lindt Couverture Dark 0.5 kg
Lindt Couverture Dark 2.5 kg
Felchlin Couverture Grand Cru Grenada 38 % 0.5 kg
Felchlin Couverture Grand Cru Maracaibo 65 % 0.5 kg
Felchlin Couverture Grand Cru Grenada 38 % 2.0 kg
Felchlin Couverture Grand Cru Maracaibo 65 % 2.0 kg
Felchlin Couverture Centenario Concha 70 % 48 h 2.0 kg
Felchlin Organic Couverture Cru Suhum 60 % 2.0 kg
Glucose, 350g
Sugar thermometer
Glucose 1 kg
Oswaldo, Choba Choba couverture, 71%
Städter tempering device for couverture and chocolate
miniSchoggi tempering device for couverture and chocolate
Felchlin couverture Edelweiss 36 % 2 Kg
Felchlin Couverture Edelweiss 36 % 0.5 Kg
Valrhona dark couverture, Caraibe 66%, 1 kg
Valrhona dark couverture, guanaja 70%, 1 kg
Valrhona milk couverture, Jivara 40%, 1 kg
Valrhona white couverture, Ivoire 35%, 1 kg
Valrhona Blond Couverture, Dulcey 35%, 1 kg
Felchlin Couverture Grand Cru Bolivia 68 % 2 kg
Leave a comment
Comments
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Florentiner Bruchschokolade
By: Claudia Derungs On 2024-02-26Gestern für meinen Papi (wird 83) gemacht, bin super zufrieden mit dem Resultat. :-)
Einfache Zubereitung.Replied by: Nicholas Burk On 2024-02-26
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Florentiner Bruchschokolade
By: Ruth Truttmann On 2023-12-20Braucht es Glucose ? Geht es auch ohne ?
Replied by: Nicholas Burk On 2023-12-21
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Florentiner
By: Marianne Studer On 2022-10-16Hallo 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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