Thursday, January 7, 2010

clarine's florentines

Clarines FlorentinesThere are so many ways to describe Clarines Florentines it's hard to know where to start.

The first thing that comes to my mind is that feeling you get when you're snacking on a bowl of nuts and then you get that nut that is just perfect. It's been perfectly roasted and seasoned and you think - this is a good time to stop because I tasted the perfect one. Well, every sliced Almond that goes into Clarine's Florentines is like that one perfect nut - it as if she toasted each one individually by hand. Look at them! Each one is perfectly caramel colored and slightly toastier and browner around the edges.

The next thing is the high nut to brittle ratio making these a more sophisticated Florentine plus the brittle is just right - buttery and rich but not too buttery and rich and the perfect combination of crunchy and chewy. Clarines FlorentinesClarines FlorentinesNow you're thinking - this is excellent. I need to try these now - and you do - but I haven't finished describing the full experience of a Clarine's Florentine yet because it gets better. This very excellent Florentine is also coated on one full side - not a chintzy corner dip - but with a nice generous full side of Guittard bittersweet chocolate. So when you bite into this crunchy, chewy, nutty delectable treat, you also get this creamy bittersweet chocolate melting in your mouth. It's heaven really.

However after devouring my last bag, I think perhaps the best way to describe a Clarine's Florentine is 60 seconds because that is about how long they last before the only things left are a ripped cellophane bag, a pretty, yellow silk ribbon…and a dreamy memory of something that was really, really gooooood.

clarine's florentines contact information

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