Mary Berry's Florentines recipe is featured as the technical challenge in the "Biscuits" episode of The Great British Baking Show.

Original Recipe : [ Ссылка ]

I was so inspired by GBBO that I wanted to try all the technical challenge recipes.

Ingredients
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Butter - 50 grams/ 1¾ oz
Demerara sugar - 50 grams/ 1¾ oz(I used brown sugar)
Golden syrup - 50 grams/ 1¾ oz(I used honey)
Plain flour - 50 grams/ 1¾ oz
Dried cranberries - 25 grams/ 1 oz, finely chopped (I used candied ginger)
Candied peel - 50 grams/ 1¾ oz, finely chopped
Almonds - 25 grams/ 1 oz, finely chopped
Walnut pieces - 25 grams/ 1 oz, finely chopped
Plain chocolate - 200 grams/ 7 oz

I followed the tempering technique and temperature mentioned in the original recipe

Some notes about tempering chocolate
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Tempering chocolate is a controlled process of melting, cooling and reheating chocolate within set temperature ranges. Several methods are used to temper chocolate manually - Seeding, Tabling, microwave oven & cocoa butter methods.

Seeding Method - Two thirds of the chocolate is melted to a temperature 118°F(48°C). Then remove from the heat, add the remaining chocolate and the chocolate is stirred until it melts. This method is seeding process.

Dark chocolate
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MELT 113°F - 120°F (45°C - 48°C)
COOL 78°F (25°C)
TEMPER 86°F - 90°F (29°C - 32°C)

Milk or white chocolate
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MELT 104°F - 115°F (40°C - 46°C)
COOL 78°F (25°C)
TEMPER 87°F (30.5°C)


Audio credits: UKULELE from Bensound

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