Florentines

Preparation

1. Preheat the oven to 200°C, convection mode.
2. Combine the butter, cream, sugar and honey in a small saucepan over high heat.
3. Meanwhile, dice the candied orange peel into 5 mm cubes.
4. Add the orange peel and almonds to the saucepan. Stir regularly until the mixture is no longer liquid and the almonds begin to turn golden.
5. Pour into small cylindrical molds, 6 cm in diameter. Bake for 8 to 12 minutes.
6. Once out of the oven, let rest on the counter, then refrigerate.

Coating

1. Temper the chocolate.
2. Pour into florentine molds, and place the florentines on top.
3. Let them crystallize.