It says on the Internet that making Florentines is simple, completely wrong, you have to have certain things to make them perfect. The secret is as follows: Florentines are hardly thicker than 1 cm, they have a diameter of approx. 6 cm. From the bottom they have a pretty thick layer of chocolate. So in addition to a pan to prepare the mass, you also need a baking sheet with baking paper and molds for the subsequent baking. They tend to run apart, and when they are still hot you have to make the cookies round again with small spoons that you should water more often. That can be changed. I bought a thin sheet of copper and cut 20 cm long strips with tin snips, about 2.5 cm wide. Then bent into a circle over a round stem. I didn't want to buy metal rings from specialist retailers, which cost around € 6.95 each, and around € 80 for 12 pieces. If you can't do something like that, you should ask the plumber whether he can do something like that. ( Plumber ). The strips do not need to be soldered, but they should lie flat. All confectioners who still make Florentines have such shapes.
The orangeade is finely chopped with a knife and mixed with the almond leaves. Set aside. Sugar, butter, honey and cream are heated in this order in a pan while stirring continuously until the mixture binds. The mass should caramelize slightly, thicken a little. Then add the almonds with orangeade, mix with the flour. First heat the oven to 160 °, cover the baking sheet with the paper and place the metal rings on it. Now the hot mass is pressed into the mold with small teaspoons, but no more than 1 cm per mold. Always wet the spoon with water. The tray is then placed in the oven for approx. 5 minutes with forced air. After baking, the Florentines should cool down completely, i.e. no longer have any heat. Use a small kitchen knife with a narrow, curved blade to remove the cookies from the rings.
Then the underside is decorated with chocolate couverture. The couverture is "tempered", i.e. not simply heated in a saucepan, if you do this, you will experience its gray miracle later, the chocolate was not properly tempered and therefore "GRAY". Dark chocolate cuvrture may melt in the steam bath at around 40 ° degrees, but then it may only have 31 ° degrees when processing. So the chocolate has to be cut into small pieces with a large kitchen knife, but then heated with steam from below in a kitchen pot with a handle over a slightly smaller pot. When the chocolate is completely creamy, you have to measure with a tea thermometer / wine thermometer. It should be removed from the steam and brought to 31 ° degrees with constant stirring. Then you take a cookie in your hand and put a decent dollop of chocolate on the underside, spread it with a spoon and then place the underside on a new layer of baking paper, press lightly ..... then the chocolate should protrude slightly. After a good hour at room temperature, you can remove the cookie. If you want something very special, there are structured foils in the praline wholesalers and only there, all other foils do not work, the chocolate is guaranteed to stick to any other foil. I always use a wholesaler in Nordheide. You will be amazed if you look at the range there. Yes, I have asked a lot of you, but you can only learn confectionery from people who understand it and rarely on the Internet.