Florentine mould Ø 9 cm, 5 pieces

Florentines are among the great classics of European confiserie tradition – a confection that has been made in patisseries and confiseries for centuries and has lost none of its fascination to this day. Their origin is disputed: some trace it to the Florentine cuisine of the Renaissance, others to the French patisserie of the 17th century. What is undisputed: the Florentine has established itself as a traditional confection worldwide – in confiseries from Vienna to Paris to Zurich it is a staple of the display case, and anyone who has made one themselves understands why. What makes the Florentine so special is the combination of contrasts – the crispy, caramelised brittle layer of almonds, candied fruit and caramelised sugar meets the smooth, melt-in-the-mouth chocolate disc on the underside. This union of crunch and creaminess, of sweet caramel and rich couverture, makes the Florentine an experience unlike any other confection. And the characteristic wave pattern on the chocolate base is its unmistakable hallmark – recognisable at first glance, unforgettable at first bite.

A Florentine consists of two clearly distinct components that become an inseparable whole during making. The base is the chocolate disc: a round, flat piece of tempered couverture – glossy, with the characteristic wave pattern. The second component is the brittle disc: a caramelised mixture of sliced almonds, candied fruit, sugar, cream and butter, baked and pressed into a matching round shape until crispy. To make them, the brittle disc is prepared first: the mixture is baked in a suitable metal or silicone mould and cooled completely – it must be finished and ready when the couverture is poured. You'll also find matching moulds for the brittle disc in our online shop. Then this Florentine Chocolate bar mold made of Polycarbonate comes into play: the tempered couverture is poured into the 5 cavities of Ø 9 cm and the finished brittle disc is immediately placed on the still-liquid chocolate and pressed down gently. As the couverture sets and solidifies, it bonds firmly and permanently with the brittle. The result is a Florentine in which chocolate and brittle form a perfect, lasting union.

Anyone wondering why professional confiseurs and chocolatiers have relied on Polycarbonate moulds for decades instead of silicone or metal will find the answer in the unique properties of this material. Polycarbonate is a high-quality, food-safe plastic that is unrivalled for the production of chocolate and confiserie moulds – for several reasons. Polycarbonate conducts heat particularly evenly and efficiently – this is crucial for the crystallisation of the couverture. When couverture is poured into a Polycarbonate mould, it cools evenly, the cocoa butter crystals arrange themselves uniformly, and the result is a chocolate with perfect texture, the typical snap when broken and a gloss that no other mould produces as reliably. Furthermore, Polycarbonate has an exceptionally smooth, hard surface – smoother than silicone and smoother than most metals. This smoothness is what allows tempered couverture to slide cleanly and effortlessly out of the mould after setting, without sticking, without tearing and without leaving residue. At the same time, the smooth surface transfers the full gloss of the tempered couverture to the chocolate – resulting in the characteristic mirror shine that distinguishes professional chocolate work. Polycarbonate is also very dimensionally stable, does not warp, does not swell and retains its shape and precision even after hundreds of uses and cleaning cycles. A high-quality Polycarbonate mould is an investment that pays off with every single use – and delivers reliably consistent, professional results for many years.

Two steps determine whether homemade Florentines look like they came from a confiserie – or not. The first is tempering the couverture. Tempering means bringing the couverture to a specific temperature, cooling it in a controlled way and then warming it slightly again. This process ensures that the cocoa butter crystals arrange themselves in the correct, stable form – and this has far-reaching effects on the final product. Correctly tempered couverture flows evenly into the mould, sets quickly and uniformly, develops the typical snap when broken and releases effortlessly from the Polycarbonate mould after setting. Un-tempered or incorrectly tempered couverture, on the other hand, sets soft, sticks to the mould, shows a dull, blotchy gloss and can only be removed with difficulty – and often with damage. In short: tempering is not optional, but the fundamental requirement for a professional result. The second decisive step is polishing the mould. Before pouring the couverture into the Chocolate bar mold, polish each cavity carefully with a soft kitchen paper – by hand, with light pressure, until the Polycarbonate surface gleams. This step takes only a few seconds per cavity, but makes the decisive difference: only a perfectly polished mould transfers the full mirror shine of the tempered couverture to the chocolate disc. Even the tiniest dust particles, grease residue or water marks on the mould surface leave visible matt patches and marks on the finished chocolate – polishing before each use is the simplest and most effective professional trick from the confiserie that anyone can apply at home.

Step 1 – Prepare the brittle discs: Bake the brittle mixture of sliced almonds, candied fruit, caramelised sugar, cream and butter in a suitable mould and allow to cool completely. The finished brittle discs must be ready when the couverture is poured – as placing them must be done quickly.

Step 2 – Polish the mould: Polish each cavity of the Chocolate bar mold carefully with a soft kitchen paper until the surface gleams. This step is essential for the later mirror shine of the chocolate discs.

Step 3 – Temper the couverture: Bring the couverture carefully to the correct temperature – typically around 31–32 °C for dark couverture, 29–30 °C for milk couverture. Correctly tempered couverture is fluid, glossy and sets evenly within minutes when tested on a cool surface.

Step 4 – Fill the Chocolate bar mold: Pour the tempered couverture into the 5 cavities of Ø 9 cm, distribute evenly and then scrape off the excess chocolate with a Scraper.

Step 5 – Place the brittle disc immediately: While the couverture is still liquid, place the prepared brittle discs onto each cavity and press down gently. Work quickly – the couverture sets fast and bonds firmly and permanently with the brittle as it solidifies. This moment determines the quality of the bond between the chocolate disc and the brittle layer.

Step 6 – Allow to set and release: Allow the filled mould to set completely at room temperature or briefly in the fridge. Once the chocolate is firm and glossy, turn the mould over – thanks to the smooth Polycarbonate surface and the correctly tempered couverture, the Florentines slide out effortlessly, with the typical snap, perfect mirror shine and the characteristic wave pattern on the chocolate side.

Clean the Chocolate bar mold carefully by hand under warm water after each use – do not use a dishwasher, as heat and aggressive cleaning agents will dull the Polycarbonate surface and shorten the lifespan of the mould. Do not use sharp or abrasive cleaning agents or tools – these damage the delicate surface and impair the gloss of subsequent chocolate work. After cleaning, allow to dry thoroughly and store in a dry, light-protected place so that the Polycarbonate retains its clarity and surface quality permanently.

The right mould, the right tempering, a quick polish with kitchen paper – and you'll have Florentines that not only taste delicious but also look as if they came straight from a confiserie. This Chocolate bar mold gives every chocolate disc a uniform round shape, the characteristic wave pattern and the perfect chocolate gloss – the ideal base for a confiserie classic to give as a proud gift, serve on festive occasions or simply enjoy yourself.