Dark Chocolate and Ginger Florentines

Prep Time

20 minutes + cooling

Cooking Time

10-12 minutes


Approximately 16

These Dark Chocolate & Ginger Florentines are simple to make but look so elegant when presented as a gift. Divine's rich 70% Dark Chocolate works beautifully with the flavours of stem ginger, cherries and orange.


  • 25g butter, plus a little extra for greasing
  • 75g caster sugar
  • 15g/1 tbsp plain flour, plus extra for dusting
  • 75ml double cream
  • 75g flaked almonds
  • 30g pistachios, roughly chopped
  • 50g stem ginger, finely chopped
  • 25g glace cherries, roughly chopped
  • Zest of one orange
  • 150g Divine 70% dark chocolate



Preheat the oven to gas mark 4 /350F/180C.


Melt the butter in a medium-sized saucepan. Add the sugar and flour and cook over a low heat for 2-3 minutes, stirring continuously with a balloon whisk.


Add the double cream and continue whisking over the heat until the mixture is smooth.


Line two baking trays with baking parchment, brush with a little melted butter, followed by a dusting of flour. Shake off any excess flour.


Place heaped teaspoonfuls of the Florentine mix onto the lined trays and flatten slightly into rounds with the back of the spoon. Leave at least 5cm between spoonfuls, the Florentine mix will spread as it cooks.


Cook one tray at a time, on the top shelf of the oven for 10-12 minutes, or until the edges are golden brown. Keep a close eye on them so they don’t burn.


After removing from the oven, leave on the tray for a couple of minutes to set, then slide onto a wire rack to cool completely. If you like, you can use a round pastry cutter to trim off the edges and create a more uniform shape.


Melt the chocolate and leave to one side to cool a little. It should be warm but not too runny. Dip the Florentines in the chocolate, coating half, and lay on a sheet of baking parchment to set.


Store in an airtight container for freshness.