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.
dessert
vegan
vegetarian
Ingredients
Servings
4
Measurement units

For the Turrón Coating

  • 350 g70% couverture chocolate
  • 250 graw Marcona almond
Nutritional Information

Per 100 g

Calories
590 kcal
Protein
13.4 g
Fat
45.7 g
Carbohydrates
35.8 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

  1. 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.
  2. Pour the melted chocolate into a glass bowl and stir constantly until the temperature drops to 31ºC.
  3. 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.
  4. Add the almonds and mix well until they are well coated in chocolate.
  5. 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.
  6. Press the surface with a spatula to ensure the chocolate becomes well compacted.
  7. Clean the edges of the mold with the spatula to achieve a neater appearance and prevent stuck residues.
  8. Let the mold rest for 24 hours at room temperature before unmolding it, so the chocolate sets perfectly.
  9. 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.
Original recipe
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    Chocolate and Almond Turrón | The Catalan Table