Say the word ‘CHOCOLATE’ and I feel I’m in heaven. I don’t think there’s any other ingredient in my kitchen that I enjoy working with more. It’s the only thing that helps me destress. When I’m sad, angry or disturbed, I sometimes open the cupboard and munch on it.
Don’t you love it too? If you do, I think you’re going to go nuts over this recipe I’ve recently been playing around with.
So earlier this year in school, we learnt to make Florentines. Something I ate for the very first time and had no idea about. It seemed so easy to make and dreamy to eat that I just had to make more. One bite, and you could get the crunchiness from the nuts and tangy sweet notes from the fruit. What a delicious treat to eat indeed!
I was so curious to know where it originated from because the obvious answer would have been Florence but later found out that every bakery in Paris sells them and they go so fast. Everyone loves them, so not surprised. But anyways, after making them the traditional way at school, I felt there was so much flavour I could add to them. The ‘desi’ in me cane out and yes, I decided to give them a little Indian twist.
I wanted to use a mixture of nuts especially cashew nuts because that’s what gives it a punch of flavour of course with the spices. The jaggery also contributes a rustic, earthy flavour not making it too sweet, balancing the dish on the whole.
I was so excited to find jaggery powder on the shelves of the Indian stores here that I had to use it.
No offence to the French, but this is just giving back to my country and that’s one of the reasons I moved to Melbourne. To share my culture, food I grew up eating with the folks here.
Going back to the recipe, it’s very simple to make as long as you follow the steps. The only concerning part would be tempering chocolate.(that’s if you haven’t done it before)
It does require practice. I think it took me around 7 classes or so to feel confident about tempering and still sometimes, I screw it up. So don’t feel intimidated.
My earlier post demonstrates how to temper so read it well and follow the instructions to temper dark chocolate. Also, remember if you’ve already tempered your chocolate and waiting for the Florentines to bake, it’s obviously going to set but all you have to do is bring it up to 32 degrees and use. Dark chocolate is best used at 31-33 degrees C.
If you have any issues, you can always comment below or send me a message on Facebook/Instagram.
It shouldn’t really be an issue.
I gained my confidence working with chocolate after watching lots of Kirsten Tibballs videos and closely following her on Instagram. She is indeed a legend and often called “Queen Of Chocolate”
I hope to enroll in some of her classes and meet her someday soon!