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| Ingredients | Measurements |
| Castor Sugar | 1 kg |
| Fresh Cream | 1 kg |
| Butter | 200 g |
| Glucose | 200 g |
| Orange peel | 1 kg |
| Glace cherries | 200 g |
| Flaked almonds | 1 kg |
Boil the sugar, fresh cream, butter and glucose for 2 minutes until golden brown. Mix the orange peel, glacé cherries and flaked almonds. Arrange in round Silpats. Cook at 200°C.
Place the Florentines on a disc of Sao Thomé chocolate.
Formulation courtesy of Callebaut
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