Monday, 21 December 2015

Spanish Chocolate Turrón (Turrón de chocolate tipo Suchard) - Thermomix method

Chocolate turrón: 250 g Lindt Cooking Chocolate 70%, 125 g Nutella or hazelnut chocolate spread, 50 g Rice Krispies or equivalentTurrón de chocolate de Suchard is a Spanish classic. No nuts. No fancy pants ingredients. This one is fantastic to make with the children as a Christmas treat. Particularly easy in your Thermomix or thermo cooking gadget.

Now, the little Tapita quite likes darker chocolate so you may want to adapt this to have for example 225 g chocolate and 150 g Nutella instead of course (and then run back and tell me how it worked out).

For more Christmas Makes, make sure you check out this post with a list of things that the members of my Thermo Cooking UK with Feisty Tapas Facebook group have been making.

Of course you could make this in a bowl on the stove over a pan of hot water, it will be very easy to work out what to do.

If you have a Thermomix and you are in the UK, don't forget to join my Facebook group here.

Ready?


Ingredients

- 250 g Lindt Cooking Chocolate 70%
- 125 g Nutella or equivalent hazelnut chocolate spread
- 50 g Rice Krispies or equivalent (I used Waitrose’s Rice Pops)


Chocolate turrón: 250 g Lindt Cooking Chocolate 70%, 125 g Nutella or hazelnut chocolate spread, 50 g Rice Krispies or equivalent

Equipment

If you have a rectangular silicon mould, you’re quids in. If you don’t line a rectangular tin like mine with non-stick parchment paper. Rectangular is best because that is the traditional shape of turrón.




Method

1. Add the chocolate in chunks to the Thermomix bowl and chop: 15 seconds, going slowly from speed 5 to 9 (be ready for the noise!).

2. Lower any chocolate that may have climbed up the walls: 5 minutes, 50º, speed 2.

3. Add the 125 g chocolate spread: 20 seconds, speed 4.

4. Add the Rice Krispies: REVERSE, and on soft speed or 1, let them mix in with the chocolate for about 25 seconds. Lift the measuring cup and keep eye through the hole (use your phone’s flashlight if you don’t have enough lighting).

5. Spread evenly on your chosen mould, tapping against the surface a few times, fold the paper over to cover it and let it rest for a few hours until hard to the touch. No need to place it in the fridge, it will harden on the kitchen counter (unless you live in very hot climates and then you might have to use the fridge of course). When ready to serve cut into smallish rectangles with a very sharp knife.



Let’s face it, it doesn’t have to be perfect, we’re going for the homemade rustic touch here, above all if the children have helped you make it!

Chocolate turrón: 250 g Lindt Cooking Chocolate 70%, 125 g Nutella or hazelnut chocolate spread, 50 g Rice Krispies or equivalent
Chocolate turrón: 250 g Lindt Cooking Chocolate 70%, 125 g Nutella or hazelnut chocolate spread, 50 g Rice Krispies or equivalent
Chocolate turrón: 250 g Lindt Cooking Chocolate 70%, 125 g Nutella or hazelnut chocolate spread, 50 g Rice Krispies or equivalent


This is a favourite of every Spanish kid! Turrón de Suchard!

Enjoy!!!





Related Posts Plugin for WordPress, Blogger...