CakeChristmas
CakeChristmas
Presentation of a portion of the prepared portions. Fine Florentines with three rounded lobes like small clover, flaked almonds and orange diced in golden caramel. Fine chocolate bottom visible at the edge, no stem or decoration. The clovers measure about 8 cm, with widely joined lobes.
Suggestion for presentation

Cute & Kawaii / Cookies & cupcakes

Golden Clover Florentines

A recipe by CakeChristmas / Updated on 30 October 2026.

Three small contiguous spoonfuls draw each clover; the chocolatey underside reinforces this fragile shape.

20 flat florentines with three lobes of about 8 cm / Creamy caramel, cooking in imprints then chocolate

10Indicative portions
40 minPreparation
16 minBaking
1 hour 30 minutesRest & Cooling
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Three small contiguous spoonfuls draw each clover; the chocolatey underside reinforces this fragile shape.

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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. Divide the mixture into twenty portions of about 18 to 19 g. On the jacketed plates, form each clover in three contiguous lobes, about 8 cm wide and 4 to 5 mm thick. Leave at least 4 cm between the clovers for spreading; use three baking tray and cook successively if necessary.
  3. Cook for 12 to 16 minutes at 170°C until amber caramel. If the contours spread, gently bring them together with a spatula for the first two minutes after leaving the oven, without touching the caramel by hand. Cool completely.
  4. Melt the chocolate and spread a thin layer all over the underside of each clover to strengthen its joints. Place chocolate up until taken.
  5. Turn over after 45 minutes, then store away from moisture.

Preserve and Serve

7 days in an airtight box in a cool room.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

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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