Preheat the oven to 160C/140CFan. Prepare a baking sheet(s) with a silicone mat or baking parchment.
In a small saucepan, melt the butter, then add the sugar and flour and stir well to combine until smooth. Add the cream and stir quickly then remove from the heat. Stir in the nuts, dried fruit and sea salt. The mixture will be thick.
Spoon the mixture into 12 equal portions onto the silicone mat or baking parchment. Flatten each slightly using the back of a spoon. Bake for 15-20 minutes until golden brown. They will melt and flatten more in the oven and become lace like.
Remove from the oven and allow to cool. While cooling break up the chocolate into smaller pieces and melt in a heatproof bowl over simmering water.
Once the florentines are cooled and chocolate melted, use a pastry brush to paint the flat underside of the florentines with the melted chocolate.
Before the chocolate hardens use the prongs of a fork to make a wave like pattern in the chocolate. This part is completely optional and just for decoration.
Allow the chocolate to set and cool and store in an airtight container for up to a week.
Feel free to mix up the nuts and fruits used here to either what you have or to your liking. If using whole nuts we suggest chopping them first. You can also change the chocolate to your preference to match the fruit and nuts. We like using a sea salted dark chocolate as we think it works well with the nuts.