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Kinderriegel Rezept zum Nachmachen
Kinderriegel Rezept zum Nachmachen
Posted in: Sweet recipes, Chocolate and pralines, Chocolate specialities
2025-04-02
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Welches Kind liebt schon nicht Kinderschokolade? Deshalb haben wir uns gedacht, dass wir Dir heute zeigen, wie...

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Aperitif carrots filled with a salmon filling
Aperitif carrots filled with a salmon filling
Posted in: Salty recipes, Aperitif and appetizers, Savoury pastries, Seasonal recipe ideas, Spring & Easter
2025-03-26
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Are you still looking for a great Easter roll appetiser idea for your Easter brunch? Then our carrot savoury snacks...

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Popular posts

Temper couverture and chocolate correctly
Temper couverture and chocolate correctly
Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2018-10-28
55 Liked
How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
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The most common mistakes when working with chocolate or couverture
The most common mistakes when working with chocolate or couverture
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The chocolate does not set, gets grey dots or a haze and so on and so forth. Many mistakes can occur when working...
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Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
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Crispy Florentine curd chocolate

3 Liked
3 Comments
★★★★★ (5.0)
 

The best Florentine chocolate

Florentines and chocolate are both incredibly delicious and we love them, no ifs, ands or buts. But have you ever combined the two treats? No? Then you should definitely do it now! We'll show you how you can make this incredibly tasty and crunchy curd chocolate with a Florentine layer at home, easily and without too much effort! We have used a creamy milk couverture as the base here, but you can of course use any other chocolate you like. How about a dark, fruity couverture like Maracaibo? or a deliciously caramelised couverture like our Dulcey couverture? Let your creativity run wild and share your results with us!

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Most important key data

Quantity: 1 tray

Baking time: Approx. 10 - 15 minutes

Temperature: 170 ºC fan oven

Difficulty level: Medium

Shelf life: Up to 1 month

Ingredients

Whole cream65 g
Granulated sugar70 g
Glucose25 g
Butter20 g
Honey6 g
Almonds | sliced115 g
Milk couverture400 g

Manufacture

Place the sugar, cream, glucose, butter and honey in a pan and bring the mixture to a temperature of 110 °C . Use a sugar thermometer . It is best to use a sugar thermometer here .

As soon as the mixture has reached 110 °C, you can pour it over the sliced almonds in a bowl. Mix everything well with a spatula so that all the almonds are well coated with the sugar mixture. Pour the mixture onto a baking tray lined with baking paper and spread the Florentine mixture into a large, thin sheet. Bake for 10 to 15 minutes in an oven preheated to 170 °C until golden brown. Afterwards, be sure to leave the slab to cool!

Now it's time for the chocolatey part. Spread the tempered couverture onto baking paper. Don't know how to temper properly? Then be sure to visit our couverture tempering course or read here how you can temper couverture at home following step-by-step instructions!

Make sure that the chocolate disc is the same size and shape as your Florentine disc. If the chocolate disc is slightly larger, this is also no problem. As soon as the Florentine mixture has cooled completely, you can place it directly on the spread, still slightly liquid couverture and press it down carefully. Place the couverture in the fridge or on a cold balcony for approx. 5 to 10 minutes so that it can set and firm up completely.

The only thing you have to do now is break the chocolate into pieces of any size and enjoy! Have fun making it!

Storage & shelf life

The couverture can be stored in an airtight container in a cool place and protected from light for up to 1 month or a little longer. However, you should be aware that this broken chocolate tastes best fresh and that the Florentine mixture will simply absorb moisture over time, causing the Florentine component to lose its crunch and become slightly chewy.

If you liked this post, please share it with your friends and follow us on Instagram and Facebook. We would also be delighted if you would leave us a Like or even tag us in your posts if you try our products or recipes!

We would be very grateful for your feedback!

Thank you very much!

Your miniSchoggi Team!

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Nutrition declaration per 100 g

Energy value in kJ: 2138 kJ | Energy value in kcal: 513 kcal | Fat: 32 g, of which saturates: 14 g | Carbohydrates: 46 g, of which sugars: 45 g | Protein: 9 g | Salt: 0.11 g

 
Posted in: Sweet recipes, Chocolate and pralines, Chocolate specialities

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Comments

  • Florentiner Bruchschokolade
    By: Claudia Derungs On 2024-02-26
    Rating:
    ★★★★★ (5.0)

    Gestern für meinen Papi (wird 83) gemacht, bin super zufrieden mit dem Resultat. :-)
    Einfache Zubereitung.

    Replied by: Nicholas Burk On 2024-02-26 Sehr schön, das freut uns sehr! :)

  • Florentiner Bruchschokolade
    By: Ruth Truttmann On 2023-12-20
    Rating:
    ★★★★★ (5.0)

    Braucht es Glucose ? Geht es auch ohne ?

    Replied by: Nicholas Burk On 2023-12-21 Hallo Ruth,
    die Glukose ist bei der Herstellung der Florentinerschicht unerlässlich. Ohne geht es leider nicht.
    Liebe Grüsse
    Dein miniSchoggi Team

  • Florentiner
    By: Marianne Studer On 2022-10-16
    Rating:
    ★★★★★ (5.0)

    Hallo Rebecca ,
    habe eine Florentiner -Backform - Metall versuche aber gerne Deine Bruchschokolade ist sicher
    mal was anderes vielen Dank für das Rezept.
    freundliche grüsse
    Marianne

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