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Before starting this Chocolate Florentines recipe, make sure you have organised all the necessary ingredients.
For the Florentines: Pour the Florentine powder mix into a large bowl.
Add the flaked almonds and the candied orange cubes.
Combine all the ingredients.
Transfer the preparation into the cavities of a Flexipan Florentine mould.
Fill all cavities up to 3/4.
Add any other nuts or dried fruit of your choice (pistachios, raisins, dried pineapple, cranberries...).
Bake in a fan-assisted oven preheated at 200-220°C (gas 6-8)...
... for a few minutes, until golden.
Remove from the oven and leave to cool before releasing the florentines from the mould.
For the coating: Dip the florentines in the tempered dark chocolate.
Arrange the florentines on a plastic texture sheet and set aside until the chocolate has set. If the tempering process (with Mycryo cocoa butter) was done correctly, the chocolate should not take long at all to crystallize.
Dip the florentines in chocolate again, making sure to coat the base and the outer rim.
Shake the florentines gently to get rid of the chocolate excess and arrange them on the texture sheet.
Leave to set at room temperature. The florentines should easily come away from the plastic sheet.
The pattern of the texture sheet should be printed on the chocolate base of the florentine biscuits.
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