CakeChristmas
CakeChristmas
Round Florentines with fine dark chocolate sole and white flat lid. One of the lids is broken, its pieces laid next to it, revealing the flaked almonds, amber caramel and orange dice from the intact puck.
Suggestion for presentation

Sets to reveal / Cookies & cupcakes

Florentines under Thin White Chocolate Plaques

A recipe by CakeChristmas / Updated on 30 October 2026.

A film of white chocolate breaks to discover caramel, almonds and orange.

20 florentines of 5 cm under white brittle baking tray / Creamy caramel, cooking in imprints then chocolate

10Indicative portions
45 minPreparation
18 minBaking
1 hour 50 minutesRest & Cooling
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The Florentines keep a thin black sole; small black dots support a white plate slightly detached from the top.

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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. Melt the 120 g of dark chocolate. Use 100 g for a thin layer under the twenty pallets, then let it take 45 minutes, chocolate faces up. Keep 20 g for racks.
  5. Melt the white chocolate and spread twenty discs of 5 cm with about 4 g each, on 1 to 2 mm, on baking paper. Let it take 45 minutes.
  6. Return the Florentines. Make three small touches with the reserved dark chocolate on the perimeter of each pallet, then place a white disc on top without pressing in the center. Let it take 20 minutes.
  7. At the service, gently break a white lid with the edge of a spoon. Place the pieces next to it and show the intact Florentine with its almonds and orange under the lid.

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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