Turrón de chocolate de Suchard is a Spanish classic and the Thermomix method is super easy.
No fancy pants ingredients.
This one is fantastic to make with the children as a Christmas treat.
Particularly easy in your Thermomix or
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.
WHAT IS TURRÓN?
Turrón is a classic Spanish sweet typical of Christmas. It comes in many varieties.
Turrón de Suchard in particular is a favourite of every Spanish kid!
IT DOESN'T NEED TO BE PERFECT
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!
HOW TO EAT TURRÓN
Cut it in rectangles and, after you've eaten your lunch or dinner, have it with your espresso coffee. Yes, really.
Think of it as after-dinner chocolates, or afternoon snacks. You know, you can sneak one here and there throughout the day...
SPANISH CHOCOLATE TURRÓN (TURRÓN DE CHOCOLATE TIPO SUCHARD) - THERMOMIX METHOD
ONLY THREE INGREDIENTS
Dark Chocolate (you can use milk chocolate too)
Nutella or chocolate spread
Rice Krispies or supermarket equivalent
If you have a rectangular silicone mould for chocolate for example, use that.
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.
Spanish Chocolate Turrón (Turrón de chocolate tipo Suchard) – Thermomix method
- If you have a rectangular silicone mould, perfect. 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.
- 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
- 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!).
- Lower any chocolate that may have climbed up the walls: 5 minutes, 50º, speed 2.
- Add the 125 g chocolate spread: 20 seconds, speed 4.
- Add the Rice Krispies: REVERSE, and on soft speed (spoon symbol) 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).
- 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!
Want more Christmas recipes?
- Perfect Christmas Makes with or without your Thermomix
- How to pressure cook Gammon
- How to pressure cook Cranberry Sauce
- Instant Pot Duo Crisp Roast Parsnips
- How to pressure cook Brussels Sprouts
- How to pressure cook Red Cabbage
- Pressure Cooker Christmas eBook