| In a saucepan, combine cream, sugar, butter, honey, candied fruit and almonds. Bring to a boil. |
| Remove from the heat and stir in the flour and the Grand Marnier. |
| Butter the bottoms of 12 - 4" tart tins . Preheat over to 325°(F) |
| Divide florentine mix equally between the 12 molds, spread out evenly. Bake for 15 to 20 minutes until golden brown. |
| Cool 5 minutes before removing from molds. Cool thoroughly flat side down. |
| Melt the 6 ounces of chocolate. Chopping the chocolate into smaller chunks allows it to melt faster. Heat gently in a double boiler, stirring constantly. Remove from heat and continue stirring. The Chocolate should be very smooth and free of lumps. Temperature should be under 90 degrees. |
| Holding each florentine carefully, lower the flat side onto the surface of the melted chocolate. Take a cake icing comb and smooth the chocolate out across the surface - creating the wavy lines, as shown |
| Chill. |
|
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