You can be forgiven for assuming that the most intimidating component to these biscuits is the tempered chocolate. Believe me when I say that there are a lot of things in life to be scared of, but tempering chocolate isn’t one of them. Tempering is simply the controlled melting of chocolate to ensure it has an even shine and a lovely snap when it sets. This is most easily achieved by the seeding method.
Simply melt two-thirds of your chopped chocolate in a heatproof bowl over a pan of barely simmering water until it reaches 45˚C. A plastic bowl is always useful for chocolate work, as any leftovers, which have set in the bowl, can be snapped out and reused by pushing the sides of the bowl together. You can also melt the chocolate in the microwave. Once the chocolate has reached 45˚C, gradually add the remaining chocolate and stir until the chocolate cools to 27˚C. At this stage, sit the bowl back on the saucepan of hot water (keep the gas off, the residual heat from it having boiled will be hot enough) and stir and reheat until the chocolate reaches 31˚C. You have just tempered your chocolate. See, that wasn’t too hard, was it?
These are taken from my second book, Deliciously Vintage, but if you want to get a little more adventurous with Florentines, please let me direct you to my third book, Baking Mash-Up, which features a recipe for Florentarts – a mash-up of a Florentine and a chocolate tart.