Otago Farmers Market
‘Kiwi As’ Florentine with Ocho Chocolate

‘Kiwi As’ Florentine with Ocho Chocolate


50g butter or vegan butter substitute
50g demerara sugar
50g golden syrup
50g gluten-free flour mix250g Kiwi As straight up muesli
25g dried cranberries, roughly chopped
50g candied peel (optional)
150g Ocho Solomons chocolate


Preheat the oven to 180˚C. Line three baking trays with baking parchment.
Place the butter, sugar and syrup into a pan and heat gently until the butter is melted.
Remove from the heat and add the flour, cranberries, candied peel and muesli to the pan. Stir well to combine ingredients.
Spoon teaspoonful’s of the mixture well apart onto the baking trays as they will spread. Bake for 8-10 minutes, or until golden brown.
Leave the Florentine to cool for a few moments before lifting onto a cooling rack using a palette knife or spatula (If the Florentine become too hard to remove, pop them back into the oven for a few minutes to soften them).
Place a heatproof bowl over a pan of simmering water (don’t let the bowl touch the water). Temper the chocolate by breaking half of the chocolate into the bowl; stir until the chocolate is just melted. Meanwhile, finely chop or grate the remaining chocolate.
Remove the bowl, add the rest of the chocolate and stir gently until the chocolate has cooled slightly (approx. 26°C).
Spread a little melted chocolate over the flat base of each Florentine and leave to cool slightly before marking a zigzag in the chocolate with a fork. Leave to set, chocolate side up on a cooling rack.


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