Almond Florentines with chocolate
Almonds provide fiber and fat as they caramelize in cream with allulose, while dark chocolate adds a rich flavor. These crisp Florentines can be made ahead and chilled until fully set.
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Servings: 10 (1 serving ≈ 36 gram)
Digestion time: 3 hour
Combine 35% cream (70 g), allulose (80 g), and vanilla in a saucepan. Bring to a boil and reduce at 118–120°C for about 5–7 minutes.
Add the almonds (140 g), mix, and spread into small molds. Leave at room temperature for 1–1.5 hours until set.
Melt the chocolate (70 g), coat the bottoms of the Florentines, and chill until completely firm.
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