Chocolate turron

Christmas treat This recipe is suitable for sweet tooth. Turron, turrn (Spanish), or torrone (ital.) - a confectionery product that was traditionally prepared from honey, sugar, roasted almonds and other nuts. Cook these sweets usually for Christmas. However, the traditions borrowed from other countries and the recipe of the tourron migrated to different countries of Europe and even America. Similar sweets are prepared in the countries of the East. The torrons are of different hardness. With a filling of praline - turrons are solid, with the addition of oil - the torrons are soft and flexible. Add to chocolate chocolate, dried fruits, candied fruits, nuts, liqueurs. We have a chocolate bar with caramel praline on the menu. I hope you've already tried to make crispy caramel. You can leave the turron uncoated, you can use chocolate or white icing. In cooking, there is always room for imagination.

Christmas treat This recipe is suitable for sweet tooth. Turron, turrn (Spanish), or torrone (ital.) - a confectionery product that was traditionally prepared from honey, sugar, roasted almonds and other nuts. Cook these sweets usually for Christmas. However, the traditions borrowed from other countries and the recipe of the tourron migrated to different countries of Europe and even America. Similar sweets are prepared in the countries of the East. The torrons are of different hardness. With a filling of praline - turrons are solid, with the addition of oil - the torrons are soft and flexible. Add to chocolate chocolate, dried fruits, candied fruits, nuts, liqueurs. We have a chocolate bar with caramel praline on the menu. I hope you've already tried to make crispy caramel. You can leave the turron uncoated, you can use chocolate or white icing. In cooking, there is always room for imagination.

Ingredients:

• Almond 300 g
• Sugar 50g
• Milk chocolate 250 g
• Candied fruit 70 g
• Raisins, dark 70 g
• Cranberry dried 70g
• Cognac 50 ml

Instructions

• Step 1 To prepare the turron, you need to take a prepared filling caramel praline (250 g), or cook it from almonds and sugar (200g + 50g), milk chocolate (or black tile and white chocolate bar), candied fruits, raisins, dried cranberries, almonds (50 g).
• Step 2 Put the candied fruits (crushed), raisins (steamed) and dried cranberries with cognac and leave them on the table.
• Step 3 Melt the chocolate in the water bath. Do not allow the melting point to be above 38 ° C. Otherwise, chocolate can curdle.
• Step 4 Wash, dry the almonds (50g) lightly fry.
• Step 5 Grind the nuts not very finely in the blender.
• Step 6 Mix the dry mixture of nuts and praline (250g of almonds and 50g of sugar).
• Step 7 Add the melted chocolate to the dry mixture. Mix to homogeneity.
• Step 8 Add the dried fruits and candied fruits to the chocolate mixture. Mix.
• Step 9 Pour the prepared mass into silicone molds. Can be rolled into round cylinders. Leave the mixture to cool in the refrigerator for 3 hours or overnight.
• Step 10 Figures of chocolate turron can be left uncoated.
• Step 11 Can be covered with chocolate, or coconut chips. Decorate festive. Serve for tea on a holiday, put it in a box and give it to children and friends.