Christmas twist on a turron

How to make a variation on a Spanish classic? The traditional Spanish turron is made with almonds, honey and egg white, then cut into rectangle shapes. Today, it is often that typical shape which inspires pastry chefs and confectioners to create different variations on the theme. In this recipe, chocolate and nuts lead the flavours. Added decoration of whole nuts and sprinkles can only enhance the eating experience.

Level:: Medium

150 g

Callebaut 823
50 g

Callebaut Cocoa - Cocoa Butter - 4kg Callets

Melt the milk chocolate and the cocoa butter separately as they have different melting points. Finally mix and temper together.

500 g

Callebaut Nuts - Hazelnut Praline - 5kg Bucket

Add.

250 g

Callebaut Deco&Textures - Pailleté Feuilletine - 2.5kg Box

Add and put in desired moulds. Leave to crystallise.

380 g

cream
75 g

glucose

Bring together to the boil.

850

Callebaut 823
200 g

Callebaut Nuts - Pale Gianduja - 5kg Block

Pour the cream-glucose mixture over the milk chocolate and the gianduja.

150 g

butter

Mix in and emulsify with a blender.

Pour the gianduja milk truffle mixture on the crystallised crispy waffles preparation and leave to set for 24 hours. Decorate with white chocolate motives and spray with an airbrush gun.