Preheat oven to 180C. Take 12-hole muffin tray and cut out 12 circles of baking parchment about 1cm larger that bottom of each hole. Brush bottoms of tray's holes with water, then sit paper disc in each one.
Melt butter in saucepan over medium-low heat, then add honey, sugar and pinch of salt, stirring until dissolved. Remove from heat and fold in flaked almonds, mixed peel, glace cherries, pistachios, ginger and plain flour.
Place 1 heaped tsp of mixture in bottom of each muffin hole and flatten down with back of metal spoon. Bake in oven for 12-15mins, until caramel-coloured and bubbling. Allow to cool completely, then remove from muffin tin (may need to use small sharp knife). Peel away baking parchment and chill until ready to decorate with chocolate.
Break up chocolate and melt in bowl over pan of boiling water. Using back of metal spoon, smear flat surface of each florentine with little melted chocolate. Allow to set completely.