Turrón
Place 10g of the nut mixture in the textured part of a “Turron” mold (ref.11558). Place 50g of the tempered white couverture chocolate in the mold. Sprinkl
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.com.
Ingredients
- 185g 55% dark chocolate pearls
- 185g Whole Piemont hazelnuts
- 185g Raw Sicilian pistachios
- 125g Soft cranberries
- 150g Candied cubed orange
- 2650g AMATIKA BLANCHE 35%
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