FLORENTINE BARK

Complexity level

NCPERU

Composition

Florentine
Florentine Bark

1 Florentine

Ingredients

Puratos Florex 200 g

Sliced Almonds 150 g

Preparation

Combine the Florex and sliced almonds and spread evenly onto a silpat Combine lined tray.
Bake at 200°c for 10-12 minutes.

2 Florentine Bark

Ingredients

Belcolade Origins Noir Peru 64% 600 g

Golden Raisins 160 g

Preparation

Temper the Peru Chocolate and combine with the golden raisins the spread evenly over the cooled Florentine, allow to crystalize