A very grown-up cookie: deceptively delicate. Satisfyingly chewy on one side, with a luscious layer of melt-in-your-mouth milk chocolate on the other. And as you can see, these chocolate florentines make a spectacular presentation.
Milk Chocolate, Salted Caramel Florentines
Course: DessertDifficulty: Moderate30
3-inch cookiesYou can separate the prep, baking, and/or decorating into separate days, or do it all in one day.
Ingredients
- For the Florentines
3⅜ oz. (1 cup) slivered almonds
2⅝ oz. (¾ cup) pistachios, finely chopped
¾ oz. (2 Tbs) dried cherries, finely chopped
¾ oz. (2 slices) dried orange, finely diced
3 small pieces (⅜ oz.) candied ginger, finely chopped
2⅝ oz. (½ cup) raisins, chopped (see notes)
¾ oz. (3 Tbs) all-purpose flour
1¾ oz. (3½ Tbs) butter
2¾ oz. (¾ cup) brown sugar
2 oz. (¼ cup) corn syrup
½ tsp salt
Vegetable oil, for working
- To Decorate
1 Tbs vegetable shortening
¾ cup dark cocoa candy melts
7 oz. (1½ cups) chopped milk chocolate
Directions
- For the Florentines
- Mix together the almonds, pistachio, cherries, orange, ginger, raisins and flour in a large bowl; set aside.
- Put the butter, sugar, and corn syrup in a small saucepan and cook on med-low heat until the butter and sugar have melted and the mixture just barely begins to boil, 4–5 minutes. Use a silicone spatula to stir constantly and continue to cook until the mixture begins a boil that can’t be stirred down, about 2 minutes.
- Remove the mixture from the heat, stir in the salt, and pour it into the dry ingredients. Stir well until everything is evenly distributed and no streaks of flour remain.
- Heat the oven to 350°F.
- Place a 2-inch, lightly oiled cutter on a Silpat-lined baking sheet. Place ¾-oz. (1 heaping teaspoon) of mixture in the center, and press it out to an even-thickness round. Remove the cutter and repeat until you have used all the mixture, spacing the rounds 2½ inches from one another to allow them to spread during baking. (Bake in batches, if necessary).
- Bake the florentines for 11-12 minutes. Once baked, remove the florentines from the oven and, while still hot, use a 3-inch cutter to gently reshape them by using the inner edge of the cutter, at an angle, to nudge the florentines’ edges, eventually placing the cutter over the cookie, and making a circular motion that ensures a perfectly circular cookie. Leave to cool on the baking sheets completely (12 minutes), before transferring them to a wire rack.
- To Decorate
- Prepare a pastry bag with the writing tip; set aside. Add the shortening to the candy melt, and melt it according to package directions.
- In a double boiler over barely- or not-quite-simmering water, heat 75% of the the milk chocolate to 105°F, stirring constantly. Off heat, add remaining milk chocolate, a little at a time, and stir constantly until it cools to 90°F, which takes … an arduously long time. Set the bowl on a doubled-over heating pad, but leave the heating pad off for the time being.
- Spoon the candy melt into the piping bag, reheating it briefly beforehand if necessary. Lay some wax paper across your work surface, to hold the cookies as the chocolate sets.
- Working quickly, use a pastry brush to coat the bottom of each florentine with milk chocolate, leaving the tops uncoated. Place each coated florentine on the wax paper, chocolate sides facing upwards.
- Before the milk chocolate sets, pipe 5 thin lines of the candy melt, about ½-inch apart, over each milk-chocolate coated base. Using a toothpick, draw lines back and forth, perpendicular to the chocolate lines, to create a feathered effect. (You may have to paint and feather the florentines in very small batches to make sure the milk chocolate is still liquid enough to allow you to draw the toothpick through it.) Leave the florentines on the wax paper to set.
Notes
- Flame raisins are ideal for these florentines, because of their color. However, they’re hard to find. Trader Joe’s makes a “jumbo raisin medley” that contains flame raisins. Golden raisins would be my second choice. (Honestly, this is a subtle concern.)
- Before pressing the cookie dough into the cutter, dab your finger lightly in oil to prevent sticking, if necessary.
- Don’t dare try to fit more than 8-12 cookies on an 11″x17″ Silpat.
- Once baked and cooled, the caramel should be a lovely, medium brown – not a deep, blackish brown. If you do this in batches, you may find the later batches need the shorter end of the baking time; you’ll know by the color of the caramel.
- If the cookies run into one another in the oven, use a plastic butter knife to cut them apart and nudge their edges away from one another. If the 3-inch cutter gets gummed up with caramel, run it under cold, running water as you brush the caramel away with your fingers.
- As you move successive batches of cookies off the Silpat, make sure that any of the former batch is not sticking to the rack.
- As you work with the milk chocolate, it’s temperature will drop. Every five cookies or so, stir it and take it temperature. Ideally, it should be between 84° and 86°F. If necessary, use the heating pad to keep the temperature in this zone.
- If the candy melt cools enough that it no longer flows properly through the tip, run the bag and the tip – holding a finger tightly over the opening, under very hot running water. Be very careful not to allow any water to get into the candy melt.
The Backstory
This recipe is a modification of one from Great British Baking Show. My friends, when they see that I can bake, always say, “Oh, you should go on that show,” as if they don’t realize that I’m not British. Although I do think it would be fun to fake my way through a British accent, the real reason that I can’t go on that show is that these florentines were a signature bake challenge for which the contestants were given a couple of hours. It took me two back-breaking days, and I had help!
The Baking Show version of this recipe uses golden syrup, which is hard to come by in the U.S. It also uses “candied peel,” which used to be my stripper name; I used “dried fruits,” which was the name of my back-up dancers. Lastly, the British recipe asks you to temper two kinds of chocolate at once. At once!
Social Learning
I finally tempered chocolate!
I’ve been trying for years, with very little to show for it. The contestants on the Great British Baking Show do it at the drop of a hat, to create incidental garnishes. I mean, come on! Here’s what I finally learned:
- You have to use the finest chocolate. I’m talking Callebaut, Valrhona … that kind of chocolate.
- Microwave methods have not worked for me. The double boiler has.
- In the initial melt, the chocolate comes to temperature so fast. It might come to temperature before all of it is even melted. If so, stop heating it.
- If it heats up fast, it takes forever to cool. Just keep stirring. The trick I learned from King Arthur, of adding the “seeding” chocolate bit by bit, so that you’re spreading out its addition over the entire cooling period, seemed to be the thing that finally got me into the winner’s circle.
When you’re done, you’re going to have a very chocolatey double boiler on your hands. Pour some milk into it, heat it back up, and make some hot chocolate. Add sugar and/or unsweetened cocoa, if necessary. If you wash that expensive chocolate down the drain, your ancestors, who lived through tough times and could never have dreamed of buying chocolate that expensive, will curse you from beyond the grave.
Milk Chocolate, Salted Caramel, Florentines
Credit for images on this page: Make It Like a Man! Thank you, Kesor and Proper Circle. This content was not solicited by anyone, nor was it written in exchange for anything. King Arthur did not attempt to fix me up with Sir Lancelot in exchange for this post – Oh, no! Not in springtime! Summer, winter or fall! KA did not sponsor me … at all!
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Looks super tasty.
Thanks!
Looks and sounds delicious. Can I order a dozen to go? Happy Holidays and thank you for all the good ideas to pursue in the kitchen.
Thank you, Judy!
Wow I see some real skills here, so I’m grateful for each of the hints listed. GREG
Thank you, and you’re so welcome!
Florentines are definitely one of the most elegant and delicious cookies. Here you’ve got a seriously sumptuous flavour profile!
Thanks, Ben!
Wow. I will never make these, but wow they look delicious. You’re very talented.
Chef Mimi recently posted…Slow-Baked Citrus Salmon
Thanks, Mimi.
They are definitely something one must have during the holiday season! Yours look absolutely perfect.
angiesrecipes recently posted…Quick Gingerbread Loaf with Hazelnuts
Thank you, Angie!
Candied Peel, is it really you? We’ve all been wondering where you end up after your time on the stage.
All kidding aside, that is quite a beautiful baking endeavor. As such treats are on my no-fly list, I will look at the lovely images and virtually devour one of your florentines…
Ron recently posted…A Master Weaver and a Swedish pancake pie…
Haha! Yes, I’ve left the limelight behind and turned to baking. I’m so glad you’re taking care of yourself, Ron. I hope you continue to thrive.
Hahaha…I didn’t realize you used to go by Candied Peel! Oh the things we learn on the interwebs. 🙂 Speaking of learning things, I’m glad you mastered tempering chocolate. And I’m glad I learned about this recipe. These look fantastic, Jeff! Although I must admit that Flame raisins are new to me…
David @ Spiced recently posted…Crispy Prosciutto Flatbread
They were new to me, too … and not especially essential. They’re gorgeous. But golden raisins would work perfectly.
Oh, my gosh, these are gorgeous, Jeff!! And the combo of dried fruit, nuts and chocolate is a winner!!!
Liz recently posted…Navy Bean Soup with Ham
Thank you, Liz!
These florentines are stunning Jeff! That chocolate is absolutely perfect. And excellent tips for tempering the chocolate. Also, you had me laughing out loud with “candied peel” and “dried fruits.” 😄
Shannon recently posted…Vegan Persimmon Cookies
Thanks, Shannon!
My French daughter in law loves to make Florentines, and yours look amazing. We have no trouble getting golden syrup here, it’s a standard in my pantry, but the kind of chocolate you used is beyond my reach I think. Perhaps online? How amazing to be called Candied Peel, ha, ha. A very clever post, and yes quite back breaking. Thanks for the inspiration.
Pauline recently posted…Christmas Rum Balls and Chocolate Rum Truffles
I used to be able to find this kind of chocolate in places like Whole Foods, but not lately. I recently ordered it online; it was kind of beat up, but seems OK in other respects.
OMG, these are lip smacking gorgeous! The flavours and textures are right up my alley, just love it. I wasn’t going to do Christmas baking but you’ve inspired me!
Eva Taylor recently posted…Prize Butter Tarts
I hope you give it a try! They’re as good as they look!
Really beautiful and so festive for this time of year. I actually love a long baking/cooking project like this. I say bring it on — especially with results like this. I’m going to try them. And they’re the perfect treat for the two gluten-free eaters in my house. 🙂 ~Valentina
P.S. I say go for the Great British Baking show with a fake accent. 😀
Valentina recently posted…Satsuma Mandarin Recipe
Haha! I’ll need to practice that accent a lot! I do hope you make these – they’re really delicious.
Those are works of art, Jeff! I’m so impressed with your talents — and on top of their beauty, the flavors are stunning. Flame grapes? New to me — have not had Trader Joe’s medley but will try them now so I can have a flame grape. Makes me wonder if it’s from the Tokay grapes…
Thanks, David! I don’t think the flame raisin tastes very different from any other rasin … it’s main attribute is that it’s a beautiful red color.
Ever since I saw these on the British bakeoff a while bake, I have wanted to make them. Yours look absolutely divine and so crunchy, just like I like my cookies. And the way you took the time to decorate the chocolate side is very impressive! Thanks for sharing your recipe.
Hope you and your family have a wonderful holiday season!
It was a lot of work, let me tell you. But man, are they delicious! I gave a bunch away as presents, but I wanted to keep them all for myself!
Outstanding job! Your florentines look exceptional. I love the nuts, fruit, spices etc in these cookies. Wishing you a happy holiday!~
Thank you! Happy Holidays to you, too!
2 days? Imma let you keep this recipe and I’m just going to admire your pictures and be jealous that you got to enjoy the fruits of your labor after all of that hard work. It’s such a pretty dessert, I’d almost feel bad biting into one!
Theresa recently posted…Spicy Stewed Fruits
You might feel bad for all of two seconds until all that caramelly, chocolaty, chewy goodness hit you. But yes, two days … but I’m a firm believer in spreading out the work. You could do it in one if you had nothing else on your plate that day.
These cookies are absolutely gorgeous and I’ll be making a tray of them for Valentine’s Day!
Julie Menghini recently posted…Chocolate Hazelnut Smoothie Bowl Recipe
They’ll be perfect for that!
Wow so yummy cookies.
Amazing presentation.
You should try the Carne Asada recipe is delicious and juicy.
Happy new year
Olga.
Thank you. I love Carne Asada!