Combine the chocolate and Copha and melt in a
heat proof bowl over a saucepan of hot water. When
thoroughly melted coat the flat under side of each Florentine
with the runny chocolate mixture. Leave each Florentine
upside down for about 5 minutes for the chocolate to set.
Makes about 28.
Notes:
When I have had a
shortfall of cornflakes I have successfully used Albran to
make up the difference. Flaked almonds can be used
instead of peanuts. I have also used dried cranberries
instead of apricots too.
Food Facts:
Peanuts are not really nuts but members of
the legume family. They are used in Asia in
Satay Sauce. In African cuisines they are used
in stews. In the west they are eaten, when
roasted and salted, as snack food. They are
also popular when processed into peanut butter.
They are high in fat. Peanuts are a feature in
Peruvian Creole cuisine. Some people have mild
to severe peanut allergies. These allergies
seem to be related to the roasting of peanuts.
Unroasted peanuts are widely eaten in India and
China but peanut allergies are virtually unheard
of there.
The ginger we use in cooking
is the rhizome (horizontal root) of the ginger
plant. It is used both in its natural fresh
form, dried and ground, pickled and also
preserved in a thick sugar syrup. Ginger can
also be stewed to make ginger tea and is the
main flavour in ginger ale and ginger beer.
Ginger has been found effective in treating some
nauseas, particularly nausea caused by
pregnancy, sea sickness and chemotherapy.
Ginger is generally used fresh in savoury dishes
and most usually ground for use in sweet dishes
such as cakes, biscuits and desserts. Ginger
tea is made by steeping a few slices of fresh
ginger in water for several minutes. This tea
is said to ward off colds and settle stomach
disorders.
