Honeycomb, Caramel and Bitter Chocolate Ice-Cream Sandwiches with Chocolate Florentines

Preparation info
    • Difficulty


Appears in
Paramount Desserts

By Christine Manfield

Published 1998

  • About

This dessert is immensely popular in the restaurant, since the flavours are universal favourites. The sweetness and richness of the ice-cream layers are countered by the dark and bitter chocolate: it gives a sense of balance to the formula, so that the palate is not loaded with sugar. But for success the chocolate you use must be dark couverture at least 64 per cent chocolate liquor. I use a metal triangular mould but a cardboard mould made to the same dimensions works well too - just remem