Maida Heatter's Book of Great Chocolate Desserts by Maida Heatter

Author:Maida Heatter [Heatter, Maida]
Language: eng
Format: epub
ISBN: 978-0-7407-9935-8
Publisher: Andrews McMeel Publishing LLC
Published: 2010-06-13T16:00:00+00:00

CHOCOLATE FILLING

3 to 4 ounces semisweet chocolate (see Note)

Break up or coarsely chop the chocolate (morsels may be used as is) and place it in the top of a small double boiler over hot water on low heat. Cover until partially melted. Then uncover and stir until completely melted and smooth. Remove the top of the double boiler.

With a small, narrow metal spatula spread a thin layer of the chocolate on the bottom of a cookie, leaving an uncovered border about ½ inch wide. Cover the cookie with another one, placing it so that both flat sides meet in the middle. Gently press the two cookies together. You will see some of the chocolate oozing out of the lacy holes in the cookies. That is as it should be, but there should not be much. And the chocolate should not spread out all the way to the rims of the cookies—so don’t use too much.

As you sandwich the cookies place them on a tray in the freezer or refrigerator only until the chocolate is set. Then package airtight in a strong box with plastic wrap or wax paper between the layers. (I wrap them individually in cellophane and then package them in a box.) Refrigerate or freeze. (If you freeze Florentines the box with the cookies should be transferred to the refrigerator for a few hours before the cookies are unwrapped and served.)

Serve Florentines cold or at room temperature. But don’t unwrap them until just before they are served; humidity will make them lose their crispness.

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