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

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

Traditional Spanish Chocolate Turrón (Turrón de chocolate tipo Suchard) made easily with the Thermomix
Course Dessert
Cuisine Spanish

Equipment

  • 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.
  • Thermomix

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

Instructions
 

  • 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!
Keyword chocolate, Christmas, Spanish Creme Caramel, turrón