I love Florentines. I don’t know when discovered them. But I know I loved them shaped like cannolis tubes and filled with whipped chocolate ricotta as opposed to flat discs drizzled with semi sweet chocolate. Florentines are harder to come by as they are more labour intensive as their base is a crushed nut (often almond or pistachio) candied/caramelized with sugar or honey.     Enter … Continue reading Mike’s Pastry