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Cream |
4 ounces |
Sugar |
2 ounces |
Butter |
2 ounces |
Honey |
2 ounces |
Diced Candied Fruit |
5 ounces |
Sliced Almonds |
5 ounces |
Flour |
2 1/2 ounces |
Grand Marnier |
1/4 ounce |
Dark Chocolate |
2 1/2 (melt 6 ounces) |
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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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