Professional

Turrón

An original recipe by Paul Brichon

1 step

Makes 50 pieces

Recipe Step by Step

AMATIKA BLANCHE 35% TURRON

185g 55% dark chocolate pearls
185g Whole Piemont hazelnuts
185g Raw Sicilian pistachios
125g Soft cranberries
150g Candied cubed orange
2650g AMATIKA BLANCHE 35%

Total weight: 3480g

Mix all the ingredients together except the Amatika Blanche couverture.

Assembly and finishing

Place 10g of the nut mixture in the textured part of a “Turron” mold (ref.11558).
Place 50g of the tempered white couverture chocolate in the mold. Sprinkle 6g of the nut mixture over the white couverture chocolate in the part of the mold not coated with nuts so you end up with nuts across the entire bar.
Leave to set. Turn out.