For cold days when you are looking for a sweet snack to drink with hot tea, for when you need something to sweeten your day, or if you simply want to prepare a Spanish dessert, here we have the perfect one for you.
We are talking about the chocolate turron, which is a variant of the typical Spanish nougat recipe.
We can assure you that making a homemade chocolate bar has never been as easy as with this recipe, you just have to continue reading this article to learn more.
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Background of the Dish
Chocolate turrón came to its popularity when the world began to be filled with chocolate bar recipes, more specifically at the end of the 19th century.
It was a way that the Spanish had to preserve a dish they love (the classic nougat) but give it a modern twist for the time (make it with chocolate, without the need for egg whites or syrup).
At Christmas or other popular holidays, it is served alongside different treats from Spain, such as the Turron de Alicante or the Turron de Jijona.
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Things You’ll Need for Chocolate Turron
To make this chocolate turron you just need melting chocolate, puffed rice, almonds, and a little bit of butter.
A double boiler would be perfect for the chocolate melting process, but the bain-marie method works too.
Remember that even though its name in Spanish is the same (turron), this isn’t the classic nougat recipe, so you won’t need egg whites or sugar to make it.
Ingredients
- 1 1/2 cups (250gr) melting milk chocolate (bar or chips)
- 2 cups (50gr) puffed rice
- 1/3 cup (50gr) chopped almonds
- 1 tablespoon butter
How to Make Chocolate Turron – Step by Step Guide
- To start making the famous turron de chocolate, you have to chop the chocolate. If it’s a chocolate bar, cut it into small pieces with a sharp knife. If you are using chocolate chips, then you can skip this step.
- Now, put them in a saucepan and, following the bain-marie method (or in a double boiler), melt the chocolate pieces with a tablespoon of butter over medium heat. Stir all the time to avoid burning.
- After that, remove it from the stove and continue stirring while it cools down a bit so it doesn’t harden.
- In the same saucepan, put the inflated rice and chopped almonds, and mix with folding movements so that it is fully integrated.
- Then, put the mixture in a rectangular silicone mold. If you don’t have a silicone one, then put it on parchment paper to prevent it from sticking.
- For the final step on the turrón recipe, you just have to let it cool in the fridge for at least 2 hours. The turrón de chocolate will probably be set before that time, but it is better to serve it very cold to prevent it from melting on your table.
Substitution of Ingredients
The main ingredient that you need for this chocolate turron is, as you probably guessed, chocolate. However, there are a few changes that you can make.
You can make it with any type of chocolate, from semi-sweet to dark or even white. The milk chocolate is perfect due to the sweetness but use your favorite one.
We recommend using melting chocolate since it is easier to melt even if you haven’t mastered the technique yet.
As for the filling of this type of Spanish nougat, you can use walnuts, or hazelnuts, some people even make it with candied orange peel or cherries.
Make sure you try these Spanish desserts as well:
- Irresistible Yemas de Santa Teresa Recipe
- Easy Spanish PanelletsRecipe
- Huesos de Santo Recipe
- Delicious Spanish Tortas Recipe
- Delicate Spanish Marzipan
Tips on Serving Chocolate Turron
The chocolate turron is the perfect Spanish dessert, but you can also serve it as a snack or for breakfast.
To serve the Spanish turron just take the bar out of the fridge and cut it with the help of a sharp knife.
You can cut the chocolate turron in squares or rectangles of any size that you like.
For drinking, black tea or coffee goes well with the Spanish chocolate, because it cuts with the sweetness (don’t drink hot chocolate or sweet juice because that would be a sugar overload).
How to Store Chocolate Turron
Contrary to other chocolate Spanish desserts, chocolate turron can’t be frozen.
However, it can last in the fridge for up to 15 days without any problem, as long as you store it covered.
We recommend that you take the chocolate nougat out of the fridge for about 10 minutes before eating it, as it will help it not be so hard if you have stored it for a long time.
Recipe Card: Chocolate Turron
Yield: 6
Spanish Chocolate Turron Recipe
For cold days when you are looking for a sweet snack to drink with hot tea, for when you need something to sweeten your day, or if you simply want to prepare a sweet recipe, here we have the perfect one for you.
We are talking about the chocolate turron, which is a variant of the typical Spanish nougat recipe.
We can assure you that making a homemade chocolate bar has never been as easy as with this recipe, you just have to continue reading this article to learn more.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Ingredients
- 1 1/2 cups (250gr) melting milk chocolate (bar or chips)
- 2 cups (50gr) puffed rice
- 1/3 cup (50gr) chopped almonds
- 1 tablespoon butter
Instructions
- If it's a chocolate bar, cut it into small pieces with a sharp knife. If you are using chocolate chips, then skip this step.
- Now, put them in a saucepan, and by following the bain-marie method melt the chocolate pieces with the tablespoon of butter over medium heat. Stir all the time to avoid burning.
- Remove from the stove and continue stirring while it cools down a bit so it doesn't harden.
- In the same saucepan, put the inflated rice and chopped almonds, and mix with folding movements so that it is fully integrated.
- Put the mixture in a rectangular silicone mold. If you don't have a silicone one, then put it on parchment paper to prevent it from sticking.
- Let it cool in the fridge for at least 2 hours. Probably it will set before that, but it is better to serve it very cold to avoid melting.
Notes
Using a double boiler or the bain-marie method is key in the process of chocolate bar making.
If you don't have a double boiler don't worry, it is as simple as putting a larger saucepan with water, and a heat-resistant bowl on top of the chocolate pieces.
This way, the chocolate is melted by the steam of the boiling water, and not by direct fire (stove) heat, so it is nearly impossible to burn it.
If you find microwavable melting chocolate, then you can use that one for this turron recipe too.
Nutrition Information
Yield
6Serving Size
1
Amount Per ServingCalories 290Total Fat 17.1gSaturated Fat 10.2gCholesterol 15mgSodium 47mgCarbohydrates 30.2gFiber 2.2gSugar 21.9gProtein 4.7g
Paulina
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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