Recipe:
Preheat the oven at 200°C. Put the butter, the cream, the sugar and the honey in a small pot, medium/high heat. Stirr regularely. Leave the mixture to boil for a few minutes, it shouldn't be darker than light brown.
Add the almond and candied fruits, stirr well. Leave to caramelize for about 2 minutes: the caramel shouldn't get darker, but some almonds should get golden brown.
Pour in moulds, up to the top of the edges. I love these small spheres, but the traditional florentins moulds are these. Put the moulds in the oven for 10 minutes, the florentins should have a beautiful brown color (depending on the stickyness/crunchyness balance you prefer, you can leave them in the oven for 8 to 12 minutes).
Now, you have a choice: either the smell is so tempting you eat them all straight away (and I can only understand you!). Or you try and be reasonable, and let them cool on the countertop for an hour. Then, put them in the fridge for the next steps.
You now have to temper your chocolate. You can either follow the tempering curve from the packaging, or use the mycryo method which I detail here, and is much faster. In a water bath, bring your chocolate to the first temperature written on the chocolate packaging (usually, it's 50-55°C for dark chocolate, 45-50°C for milk, blond and white chocolate). Be very careful: NO WATER should touch your chocolate, or you have to start again.
Leave to cool down on your countertop, and stirr regularely until it reaches 35°C. In the mean time, prepare a sheet of baking paper and take the pastries out of the fridge. When the chocolate reaches 35°C, add the mycryo, and stirr well so it is perfectly integrated.
At 32°C, you can make a test: put a piece of baking paper in the chocolate, than in the fridge for 2 minutes. When you take it out, it should remain a bit shiny, and if you try and put your finger in it, no chocolate should go on your finger! If the test failed, you can go back to the step of the water bath and try all over again. Chocolate is very resilient, so you can try as many times as you need provided that your chocolate hasn't begun to cook (over 55°C for black chocolate, over 50°C for the others).
Plunge the florentins in the chocolate (the flat part if you used traditional florentins' moulds, the round one if you used the same as mine, or all of it if you're a foodie!). Shake them strongly above the chocolate to get rid of the surplus, and leave them to rest on the baking paper - until the chocolate is cristallized. The room temperature shouldn't be above 18°C (ideally 16°C). If it is, put them in the fridge for about an hour.
You can pour any chocolate leftovers on a baking paper - you can crunch it later: you've just made your own chocolate bar! Eventually, you can eat your fresh hand-made florentins... Store the remaining florentins in an airtight container, at room temperature. But I doubt you'll have any left!