Turrón is the Spanish candy most commonly associated with Christmas in Spain. Until recently, there were just two kinds of almond turrón, which originated in Spain centuries ago. The first kind is turrón duro, hard nougat candy with whole almonds, and turrón blando, a smooth, creamy, melt-in-your-mouth candy similar in texture to peanut butter. Both were simply made with almonds (preferably Marcona almonds), honey and egg whites. Over the last few decades, these two classics have been joined by a huge variety of new turróns with different textures and flavors, including chocolate turrón. There are several chocolate turrón varieties - from creamy mousse-filled type to this crunchy turrón with nuts and puffed rice. It's no wonder that the Spanish now produce several chocolate turróns, since the Spanish love affair with chocolate started shortly after the Spanish landed in Mexico.
This easy chocolate turrón is made with chocolate, almonds, and puffed rice cereal, and refrigerated until firm. When ready to serve, cut into slices.
- 8 ounces/227 grams semi-sweet baking chocolate
- 8 ounces/227 grams dark chocolate (60% cocoa)
- 2 1/2 ounces/70 grams vegetable shortening (room temperature)
- 2.8 ounces/80 grams puffed rice cereal (such as Rice Krispies)
- 3 ounces/85 grams almonds (slivered or coarsely chopped, or coarsely chopped hazelnuts)
- Break up the baking chocolate and dark chocolate into pieces. (Baking chocolate usually has score marks to make breaking easier.)
- Place in a medium size glass mixing bowl with a tablespoon of water and place in the microwave for 1 1/2 minutes.
- Check chocolate, and stir.
- If not melted, return to oven and cook for another 30 seconds.
- Repeat until chocolate is completely melted.
- Add the vegetable shortening to the melted chocolate immediately and stir until shortening is blended into the chocolate.
- Stir in the puffed rice and almonds or hazelnuts.
- Spread chocolate mixture into a mold approximately 5 by 7 inches. (Silicone molds work best. If no silicone mold is available, use a plastic storage container.)
- Cover tightly with plastic wrap and place turrón in the refrigerator for at least 6 hours.
- Remove and run a paring knife around the outside of the mold.
- Twist container/mold to loosen turrón, then turn out onto a plate.
- Cut into slices about 1/4-inch thick.
- Add finely chopped, dried fruit, such as raisins or dates.
More Spanish Chocolate Recipes
|Nutritional Guidelines (per serving)|
|Total Fat||54 g|
|Saturated Fat||24 g|
|Unsaturated Fat||22 g|
|Dietary Fiber||9 g|