CakeChristmas
CakeChristmas
Flat triangles of Florentines, almonds and candied orange visible in golden caramel; some triangles turned back show a thin white reverse, without fragile pile.
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Snow & Ice / Cookies & cupcakes

Florentine Shards with White Chocolate Backs

A recipe by CakeChristmas / Updated on 30 October 2026.

The Florentines cook in rectangular plates and then cut into thick, flat triangles; some pieces are turned over to show their white chocolate reverse.

20 triangles, 2 per person / Creamy caramel, cooking in imprints then chocolate

10Indicative portions
35 minPreparation
15 minBaking
1 hRest & Cooling
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The Florentines cook in rectangular plates and then cut into thick, flat triangles; some pieces are turned over to show their white chocolate reverse.

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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. Add almonds and orange. Spread in the frame of 30 x 16 cm placed on silicone paper, in a regular layer of 4 to 5 mm.
  3. Cook 12 to 15 minutes at 170 °C until amber caramel. Wait 3 minutes then mark ten rectangles of 6 x 8 cm, each divided diagonally. Iron the cuts as long as the plate is still flexible; cool flat.
  4. Melt the white chocolate and spread a thin layer on the reverse of the twenty triangles, about 5 g each. Reserve the surplus and let take chocolate side at the top 45 minutes.
  5. Serve some triangles on the almond side and some on the white side, without raising them vertically.

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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