Preparation

Chop the candied peel into small pieces.
Put the whipping cream, sugar and honey into a pan with a heavy gauge base and bring to the boil while stirring. Let it simmer on a low light / at a low setting for approx. 3 minutes.
Stir in the candied fruit and chopped nuts.
Preheat the oven to 200˚C.
Cover a baking sheet with greaseproof paper and, using 2 spoons, make small heaps of the Florentine mix, with spaces of approx. 7 cm between them.
Bake the Florentines in the middle of the preheated oven for approx. 5 minutes until they are brown, take them out of the oven and, using a wet spoon, shape them until they are flat and round. Bake them in the oven for a further 3 minutes, then take them out and let them cool completely. They will then be hard.
Melt the pieces of chocolate in a bain-marie, then dip the undersides of the Florentines in the melted chocolate.
Place in a cool place to cool and stiffen further.