Jules Destrooper мигдальне печиво флорентійське в бельгійському шоколаді (48 печива)

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This delicacy is a crispy caramel biscuit with almonds, dipped in Belgian chocolate. In the professional pastry literature, two types of Florentines are described: the German and Swiss varieties. The German variety is made with chopped and sliced almonds and finished with chocolate, just like our version. The Swiss variety contains the same ingredients to which bigarreaux (hard candied cherries) are added. This biscuit is known all over Europe in various forms. The name 'Florentine' probably refers to the Italian city Florence. The biscuit was supposedly created at the French court in honour of a visit from the Medici family from Florence. But as with many stories of origin for pastry, this story is also difficult to verify.

Харчова цінність на 100 г/мл

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