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

In a medium bowl, combine flaked almonds, candied mixed peel, glacé cherries, and chopped walnuts.

In a small saucepan, combine caster sugar, honey, and corn syrup over low heat, cooking until sugar dissolves.

Stir in the butter and allow it to melt.

Cook, without stirring, until mixture reaches soft ball stage, about 244° F (118° C) on a candy thermometer, about 1-2 minutes.

Pour hot syrup over fruit and nut mixture and stir to combine.

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

Bake in preheated oven for 11-12 minutes, or until bubbly and lightly 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 feels cool to the touch. Refrigerate  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.

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