AROUND THE CONTEST  
| Posted January 17, 2018
TURRÓN RECIPE FROM SPAIN
Around the contest

Recipe by Josep María Rodriguez

Turrón

  • 1400 gr. Cream
  • 140 gr. Liquid glucose
  • 2400 gr. Guanaja chocolate 70%
  • 2000 gr. Jivara milk chocolate
  • 800 gr. Whisky GOLD

 

Heat the milk with the liquid glucose and mix with the chocolate.

Add the whisky.

Cover the ganache with the dark chocolate.

Fill the Turrón mold.

 

Toffee

  • 1500 gr. Sugar
  • 500 gr. Butter
  • 1500 gr. Cream
  • 200 gr. Cocoa butter

Melt the sugar and make a caramel.

Add the butter and mix.

Add the cream and mix.

Fill the Turrón mold with a thin layer of toffee.

Refrigerate.

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