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Chocolate, Orange and Cumin Florentine

A classic that never tires and is a perfect accompaniment to an afternoon espresso.

12 depending on size (Tray 33 x24cm)

15-30 minutes

Lindt DESSERT Premium Dark



  • 60g Caster sugar
  • 20g Honey 
  • 25ml Cream, 35% fat 
  • 30g Butter 
  • Pinch Fleur de sel or sea salt
  • 40g Orange peel, fresh skin diced and blanched*
  • Optional ½ tsp ground cumin 
  • 30g Almond slivers
  • 30g Almond flaked
  • 180g Lindt DESSERT Premium Dark 

*You can also use store bought peel but using fresh provides a lovely clean flavour

A mixture of almond flakes and slivers provides a lovely texture contrast. The addition of a touch of cumin is optional but it is a stunning combination that elevates this classic to a new level. Cinnamon, even Rosemary work really well also.


  • 1


    • The sugar, honey, cream, butter and fleur de sel in a sauce pan and over medium heat, cook to 114°C which is soft ball stage. (when a little of the syrup is dropped in cold water, it can be formed to a soft ball that can be flattened)

  • 2


    • Off the heat and mix in the orange, cumin and the almonds.

  • 3


    • Mixture onto a baking paper lined tray.

  • 4


    • At 200°C until golden brown. (About 8 minutes) and allow to cool.

  • 5


    • Still warm, cut into portions.

  • 6

    Melt and Temper

    • The chocolate. 

  • 7


    • The chocolate is marked with a pastry comb or a fork on the back of the Florentine.

  • 8

    For a more modern look

    • Brush with the chocolate and then with a piping bag, pipe some lines onto the Florentines.

  • 9


    • For the chocolate to set and serve.


DESSERT Premium Dark

DESSERT Premium Dark

Enrich your chocolate creations with the Lindt Dessert Premium Dark Cooking Chocolate. A perfectly balanced dark chocolate for all your recipe needs.