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Chocolate florentines

Paul Young from Good Food Live
Enjoy a pretty, dainty chocolate treat with Paul Young's recipe for home-made chocolate Florentines, dangerously moreish...

Chocolate florentines

Method

1. Temper the dark, milk and white chocolates by melting them very slowly in separate bowls each suspended over a pan of simmering water, reducing the chocolate's temperature to 28°C, then heating it to 31°C.

2. Take teaspoons of the tempered chocolates and spread each teaspoon onto sheets silicon parchment, to form even-sized discs.

3. Press one each of the ingredients into the melted chocolate and place in a cool place to set.

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Prep: 25 min, plus setting
Cook: 15 min, , plus tempering

Ingredients
100g dark chocolate
100g milk chocolate
100g white chocolate
a handful of flaked almonds
a handful of pistachio kernels
a handful of raisins
a handful of glacé cherries