CALLEBAUT FLORENTINES

Callebaut

Callebaut

Standard Supplier 24th June 2015

CALLEBAUT FLORENTINES

FLORENTINES made with Callebaut Sao thome Chocolate

Ingredients

  • 1kg of castor sugar
  • 1kg of fresh cream
  • 200g of butter
  • 200g of glucose
  • 1kg of orange peel
  • 200g of glacé cherries
  • 1kg of flaked almonds

Method

Boil the sugar, fresh cream, butter and glucose for 2 minutes until golden brown. Mix the orange peel, glacé cherries and flaked almonds. Arrange in round Silpats. Cook at 200°C.

Finishing and preparation

Place the Florentines on a disc of Callebaut Sao Thomé chocolate.

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