Chocolate Florentins Recipe


Part of the holiday joy for me is to make food gifts for my friends and family. I like to make French chocolate truffles and my French chocolate mendiants, and these Chocolate Florentins are also among my favorites.

Florentins are small disks of slivered almonds and candied fruits, baked together with sugar, honey, and a bit of butter and cream. Once cooled and hardened, these rounds are often dipped in chocolate.

I have had difficulty tracing the origin of the name, but they seem to have been invented by a pastry chef in Versailles at the time of Louis XIV, and named in honor of the Medicis who were then visiting from Florence.

More importantly to me, they were one of my sister‘s favorite things to buy at the corner boulangerie when we were younger and we purchased our goûter together after school. The ones she used to get were large, about the size of a hockey puck, but florentins can also be made bite-size for gifting.

I package up my florentins in little crystal bags tied shut with a ribbon, and put them at the foot of the tree for my family on Christmas morning. They are much enjoyed with coffee after Christmas lunch: pretty little confections that crunch and stick and melt, delivering their tiny jolts of buttery, fruity, nutty, and sweet flavors.

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Florentins Recipe

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 4 hours

Makes about 50.

Florentins Recipe


  • 150 grams (1 cup) assorted dried fruits or candied fruits (orange rind, apricots, raisins, dried blueberries...)
  • 100 grams (3/4 cup) slivered almonds
  • 50 grams (1/4 cup) other nuts, chopped (pistachios, hazelnuts...)
  • 50 grams (1/4 cup) unsalted butter
  • 50 grams (1/4 cup) whipping cream
  • 75 grams (1/3 cup) sugar
  • 25 grams (2 tablespoons) maple syrup or honey
  • 60 grams (1/2 cup) all-purpose flour
  • Fine sea salt
  • 100 grams (2.5 ounces) dark chocolate (I use Manjari 64% couverture chocolate)


  1. Preheat the oven to 180°C (360°F), and line a cookie sheet with parchment paper (or use a silicon tray for mini-tartlets or petits fours).
  2. In a medium mixing bowl, combine the fruits, almonds, and nuts.
  3. In a medium saucepan over low heat, heat the butter, cream, sugar, and maple syrup until the sugar is completely melted and the mixture is just simmering.
  4. Whisk in the flour. Fold in the fruits and nuts with a wooden spoon.
  5. Use two spoons to form small mounds of this mixture on the cookie sheet. Flatten the tops slightly.
  6. Put into the oven to bake for 10 to 12 minutes, until golden. Transfer to a rack to cool.
  7. When the florentins have completely cooled, melt the chocolate in a double boiler (or in a heatproof bowl set over a pan of simmering water).
  8. Dip the bottom of the florentins in chocolate, holding them carefully by the sides, and leave on a sheet of parchment paper or a feuille guitare (a special sheet of food-safe plastic that chocolate makers use to ensure a shiny finish to the chocolate) until set.

  • Jackie D

    I had my first Florentines, dipped in Belgian chocolate, last week. Oh. My. Goodness. I don’t consider myself a fan of candied fruit, but these were most definitely the bee’s knees – as I’m sure yours are!

    Not so sure if the introduction of spreadsheets is a forgivable offence, though…!

  • Maman

    Délicieux à l’heure du café… Merci !

    Excel spreadsheet ? I would have done the same !

  • Maryanne

    I too make food gifts for my parents, sister, brother’s family and aunt. Each year has a different theme. Last year was “sun drenched food” ( like lemon oil, marinated cheese etc). This year I did a retro chocolate tray with homemade hot fudge, chocolate dipped grahams, homemade cocoa mix and homemade marshmallow. And this year I made chocolates and truffles too! I usually take the whole year to get the packaging collected and then work a frenzy for the whole week before. I always include a new ornament for the tree, too! It’s one of my favorite food things to do.

  • Ann/brighidsdaughter

    Excel spreadsheet to compare ingredients. Bwwaaahhaaahhhaa! I do *exactly* the same thing! Smart use of a good tool, IMO. Yum. Florentins.

  • debbie

    Florentines are my all-time favorite sweet! I ate hundreds of them, literally, during my junior year in London, and have dreamt about them ever since. In fact, they’re my plan for the next Sugar High Friday. The recipe I found is (no surprise) slightly different from yours–it’ll be interesting to compare.

  • Joan

    Clotilde ~ they look like precious scrumptious food coins!…and let’s not forget white chocolate! they look beautiful and fresh with the white..sort of crispy fresh. Hope you’re working on the aroma aspect of the blog…just imagine read and breath in the aromas of Clotilde’s wonders! Maybe that could be a New Year’s resolution…that by the end of 2005 your readers would be able to not only see your photos but also….:-)

  • Wandering Willow

    Hello Clotilde,

    I just found your website, thanks to Ed at the Diary of a Dodger Photoblog. I love your entire site and plan to link to it on my site.

    One of my favorite foods in the world is chocolate zucchini muffins, so you can imagine how delighted I was to find your blog!

    Best wishes to you in your desire to create a new career. And Happy New Year, from Colorado USA to France!

  • Marisa

    What a joy it is to read your stories/recipes. I once owned a little cafe and one of my most popular sweet treats was florentine slice. A little different to your recipe but nonetheless delicious. I will attempt your version these holidays for my family. Happy New Year from New Zealand!

  • Sheila

    I made a batch this weekend! Fabulous! I am new to your site and will be checking back with you often. Thank you for sharing!

  • Carolyn

    This sound as if they would be similar in taste to a cookie made by US Girl Scouts called Yum, Yums! Thank you so much for the recipe.

  • Cactus Al

    Oh my…these are SO different from my florentines. I make them twice each year. They are very time consuming but loved by all. I will try your recipe for a change. Let me know if you wish to compare mine to yours.

  • Julian

    I would just like to say thank you for this amazing recipe, I made them for my girlfriend as a replacement easter present (eggs are so last year). And we both think they are amazing! As is this blog, so thank you!

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