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Chocolate and Almond Turrón
A delicious chocolate nougat with 70% cocoa, featuring a brittle texture on the outside and raw Marcona almonds that add a crunchy and flavorful contrast.
chocolate
almond
dessert
sweet
vegetarian
Ingredients
Servings:
4

For the Turrón Coating

  • 350 g70% couverture chocolate
  • 250 graw Marcona almond
  • Necessary utensils
  • 1 kitchen thermometer,
  • 1 Mold of 20x10x2.5 cm
Nutritional Information

Per Serving (Approx.)

Calories
478 kcal
Protein
4 g
Fat
27 g
Carbohydrates
53 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • Melt the chocolate in a double boiler, ensuring the temperature does not exceed 40ºC. Note: It can also be melted in the microwave at maximum power for 2 minutes, stirring every 30 seconds to prevent burning.
  • Pour the melted chocolate into a glass bowl and stir constantly until the temperature drops to 31ºC. Note: If you want to speed up this process, you can temper the chocolate on marble, but stirring it in the glass bowl works well too.
  • Add the almonds and mix well until they are well coated in chocolate.
  • Fill the mold with the chocolate and give it several gentle taps on the marble to eliminate any air bubbles that may have been trapped.
  • Press the surface with a spatula to ensure the chocolate becomes well compacted.
  • Clean the edges of the mold with the spatula to achieve a neater appearance and prevent stuck residues.
  • Let the mold rest for 24 hours at room temperature before unmolding it, so the chocolate sets perfectly.
  • Once unmolded, store the product wrapped in parchment paper to protect it until ready to consume.
Recommendations & Tricks
  • Melt the chocolate in a double boiler, ensuring the water does not touch the chocolate bowl, and monitor the temperature with a thermometer to not exceed 40ºC. If using a microwave, do so at maximum power for 2 minutes, stirring every 30 seconds to prevent burning.
  • Once the chocolate is melted, transfer it to a glass bowl and stir gently until the temperature reaches 31ºC. To speed up the process, you can pour some onto the marble countertop and work it with a spatula, but ensure you return it to the bowl afterward for a uniform texture.
  • Incorporate the raw Marcona almonds into the tempered chocolate, making sure they are well-coated by stirring them with a silicone spatula.
  • Pour the chocolate and almond mixture into a mold lined with parchment paper. Smooth the surface with a spatula and tap it gently on the marble to eliminate any air bubbles.
  • Use a spatula to clean the edges of the mold for a clean, polished finish.
  • Let the nougat rest in the mold for 24 hours in a cool, dry place, preferably covered with a cloth to protect it from dust.
  • Once set, unmold the nougat and wrap it in parchment paper to keep it fresh and maintain its ideal texture until ready to serve.