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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