\n<\/p>\n

\nThey look like florentines, but they are crispier and contain only slivered almonds. A thin layer of chocolate highlights the whole! A small cake (or rather a treat, as there is no egg or flour!) that will be perfect for tea or coffee. <\/div>\n

\n<\/div>\n

<\/a><\/a><\/p>\n

Recipe for chocolate almond crisps:<\/p>\n

-250g slivered almonds<\/b><\/span>
\n-50g unsalted butter<\/b><\/span>
\n-35g of salted butter<\/b><\/span>
\n-200g of full cream<\/b><\/span>
\n-100g of sugar<\/b><\/span>
\n-100g of honey<\/b><\/span>
\n
\n<\/b><\/span>
\n-300g of tempered blanket<\/a> (milky, ivory or black)<\/b><\/span>
\n
\n<\/i>
\nPreheat the oven to 180\u00b0C.<\/i>
\nPut the sugar, honey, butters and cream in a saucepan. <\/i>
\n
\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nHeat over moderate heat and allow to boil. <\/i><\/div>\n
<\/p>\n
\n <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nThe caramel should be quite clear because it will then bake again!<\/i><\/div>\n
<\/p>\n
\n <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nAdd the slivered almonds and mix well. <\/i><\/div>\n
<\/p>\n
\n <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nPlace in silicone molds. <\/i><\/div>\n
<\/p>\n
\n <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nTamp well with the back of a spoon. <\/i><\/div>\n
<\/p>\n
\n <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nPut in the oven at 200\u00b0C and let cook for 5 to 8 minutes (it varies according to the caramel obtained and the power of the oven!). <\/i><\/div>\n
<\/p>\n
\n <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nTurn out and cool on a rack. <\/i><\/div>\n
<\/p>\n
\n <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nTemper the chosen blanket (see method here<\/a>). I use the mycryo cocoa butter method, more practical when you don’t have a dipping machine or a marble table! <\/i><\/div>\n
<\/p>\n
\n <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nWhen the chocolate is tempered, pour a teaspoonful into the florentine mold. <\/i><\/div>\n
<\/p>\n
\n <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nThen place a crisp delicately on top of the chocolate so that it spreads just below its surface. <\/i><\/div>\n
<\/p>\n
\n <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nLet completely crystallize and then unmold!<\/i><\/div>\n
<\/p>\n
\n <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nIt’s ready, all that’s left is to get out a deck of cards and some good coffee!<\/i><\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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