CakeChristmas
CakeChristmas
Part of the portions: double Florentines with flaked almonds and small orange dice, irregular caramelized discs. A sliced sandwich reveals a thin layer of chocolate-orange ganache between the two crispy pallets.
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Cakes with surprises / Cookies & cupcakes

Double Florentines with orange ganache

A recipe by CakeChristmas / Updated on 30 October 2026.

Two fine caramel and almond pallets surround a soft chocolate-orange interior.

10 Fine Florentine / Creamy Caramel Sandwiches, Baking in Footprints and Chocolate

10Indicative portions
35 minPreparation
18 minBaking
2 hRest & Cooling
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Twenty thin Florentines are assembled into ten sandwiches with a small layer of orange ganache; the exterior remains openwork and rustic.

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Original quantity: 10 servings.

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Preparation

  1. Heat the oven to 170 °C. Put sugar, honey, cream and butter in a saucepan; bring to a small boil for 2 minutes while stirring.
  2. Off the heat incorporate almonds and orange. Spread small spoonfuls in 20 silicone muffin mould cavities; spread finely at the bottom.
  3. Cook for 10 to 13 minutes until amber caramel. Cool completely in the molds before removing the fragile pallets.
  4. Simmer the extra 50 ml of cream and pour on the 120 g of chopped chocolate. Emulsify and then incorporate the marmalade. Leave to thicken for 45 minutes.
  5. Put ten Florentines on their flat side. Spread about 18 g of ganache in the middle of each, on 4 cm in diameter, without going to the edge. Close with the other ten, caramelized face up.
  6. Allow to take 1 hour in the refrigerator. Present a sandwich carefully cut in half: the chocolate layer punctuated with marmalade appears between the two pallets. Serve the small surplus of ganache next door.

Preserve and Serve

3 days in the box refrigerator; take out 10 minutes before tasting.

Baking tips for this recipe

  • Chop the chocolate into regular pieces to facilitate its melting on contact with the cream.
  • Mix in the center and gradually widen the gesture to obtain a smooth ganache, without unnecessarily incorporating air.
  • Respect the indicated rest and temperature of use: a warm, soft or cold ganache does not work in the same way.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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