Meet Cloé Bailey Vignola.
Cloé has such a flair for food. She takes such care and enjoyment in preparing beautiful creations to then share with friends and family.
Having grown up in Montreal, and having lived in Paris for more than 10 years, Cloé is particularly drawn to making lovely, simple French cuisine.
This recipe has many steps, but Cloé explains very well how to prepare florentines at home without too much fuss or worry.
Cloé’s Dark Chocolate Incan Berry Florentines
- ½ cup whole brown sugar
- 1⁄3 cup heavy cream
- 1⁄3 cup honey
- 2 tbsp unsalted butter
- 1½ cup raw almonds, chopped
- ½ cup crystallized ginger, chopped
- ½ cup golden Incan berries, soaked
- ¾ cup dark chocolate domes
- 1 tsp coconut oil
Preheat oven to 350ºF.
Mix sugar, cream, honey and butter together in a pot, and cool on low heat until the butter melts. Bring heat to medium and wait for mixture to bubble. Let boil for four to six minutes, then remove from heat. Add almonds, ginger and Incan berries, and combine.
Place caramel-nut mixture into muffin trays, about one tablespoon per hole (no need to grease the pan). Bake at 350ºF for five minutes (it may smoke close to the end; try not to panic!). Remove from the oven and let cool for about 15 minutes, or until you can lift the biscuits out of the muffin tray. Place on a baking sheet and let them harden while you prepare the chocolate.
Melt the chocolate and coconut oil together on low heat, stirring constantly. Do not overheat.
Coat the smooth, shiny side of each biscuit with melted chocolate. Let cool for about five minutes, then carve the iconic Florentine waves in the chocolate with a fork.
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