Sit a 12-cup silicone mold* on a small tray. Preheat oven to 176° C / 350° F.

 

In a medium bowl, stir together flaked almonds, candied mixed peel, glacé cherries, and chopped walnuts. Set aside.

In a small saucepan, stir together caster sugar, honey, and corn syrup. Heat over low heat until sugar dissolves.

Stir in the butter and allow it to melt.

Cook, without stirring, until mixture reaches soft ball stage, about 118° C on a candy thermometer, about 1-2 minutes.

Pour hot syrup over the fruit and nut mixture and stir until well combined.

Spoon mixture into silicone mold, dividing it evenly between the cavities.

Bake in preheated oven for 11-12 minutes, or until bubbly and light golden brown.

Remove from oven and immediately dot each florentine with a few raisins**, pressing down gently to secure.

Cool at room temperature for 30 minutes, or until bottom of mold is cool to the touch. Refrigerate tray while you prepare the chocolate.

Line a tray with parchment or a silicone mat. Melt chocolate over a bain-marie or double boiler.

Pop the florentines from the mold.

Dip the bottom of each florentine in chocolate, then sit it, chocolate side down, on prepared tray.

Allow chocolate to set. (If you’re in a hurry, you can refrigerate to speed up the process.)

Store florentines in an airtight container at room temperature for up to 1 week.