Florentines with Feathered Chocolate

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    17
  • Calories icon
    Calories
    239
based on 3 ratings

These florentines are made with sour cherries, ginger, coconut and almonds. They are sticky with a perfect balance of sweet and spice. For an extra flourish we've decorated them with feathered milk and dark chocolate. Watch the florentines carefully as they bake, to make sure they cook evenly to give a crisp biscuit.

recipe updated Mar 18, 2025

Ingredients

  • Pistachios icon
    Pistachios
    40 g
  • Unsalted butter icon
    Unsalted butter
    70 g
  • Milk chocolate icon
    Milk chocolate
    200 g
  • Dark chocolate icon
    Dark chocolate
    100 g
  • Flaked almonds icon
    Flaked almonds
    120 g
  • Unsweetened coconut flakes icon
    Unsweetened coconut flakes
    30 g
  • Muscovado sugar icon
    Muscovado sugar
    120 g
  • All purpose flour icon
    All purpose flour
    20 g
  • Salt icon
    Salt
    1 pinch
  • Whipping cream icon
    Whipping cream
    2 tablespoons
  • Sour cherries icon
    Sour cherries
    60 g
  • Crystallised ginger icon
    Crystallised ginger
    60 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooking Chef XL
  • kCook icon Baking tray - medium
  • kCook icon Cooking chef xl bowl
  • kCook icon Baking tray - large
  • kCook icon Small bowl
  • kCook icon Piping bag

Step preview

  1. Pre-heat oven - 170°C
  2. Add flaked almonds, unsweetened coconut flakes and pistachios to a clean baking tray
  3. Bake until toasted - 5 min, 170°C
  4. Remove from oven then set aside
  5. Attach the Stir Tool and Stir Assist Clip
  6. Add unsalted butter and muscovado sugar to the Cooking Chef XL Bowl
  7. Lift the Cooking Chef head and fit the heat shield
  8. Heat with splashguard fitted until sugar has dissolved - 3 min, 70°C, Stir 3
  9. Then add all purpose flour to the Cooking Chef XL Bowl
  10. Stir with splashguard fitted until thickened - 1 min, 70°C, Stir 1
  11. Then add salt and whipping cream to the Cooking Chef XL Bowl
  12. Stir with splashguard fitted until combined - 1 min, 70°C, Stir 1
  13. Then add sour cherries and crystallised ginger to the Cooking Chef XL Bowl
  14. Transfer nuts to Cooking Chef XL Bowl
  15. Mix with splashguard fitted until combined - 1 min, Speed Min
  16. Grease and line a clean baking tray with parchment paper
  17. Place an oiled 5cm (2’’) cookie cutter on the baking tray
  18. Transfer one spoonful of mixture to baking tray
  19. Spread evenly
  20. Repeat with the rest
  21. Bake until golden brown - 10 min, 170°C
  22. Remove from oven
  23. Use the 6.5cm (2.5”) cutter to cut each florentine into a neat circle
  24. Let cool completely
  25. Clean Cooking Chef bowl
  26. Attach the Creaming Beater
  27. Add milk chocolate to the Cooking Chef XL Bowl
  28. Heat with splashguard fitted until completely melted - 10 min, 60°C, Stir 1
  29. Transfer content of Cooking Chef XL Bowl to small bowl
  30. Add dark chocolate to a clean piping bag then set aside
  31. Working quickly, dip the flat side of each florentine into the melted milk chocolate to coat
  32. Place each florentine on a wire rack, chocolate sides facing upwards
  33. Pipe 5 thin lines of dark chocolate over each milk chocolate coated base, about 1 cm apart.
  34. Using a cocktail stick, draw the chocolate lines back and forth to create a feathered effect
  35. If needed, dip and feather the florentines in batches to make sure the milk chocolate is still liquid enough
  36. Set aside until set
  37. Serve
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