Christmas holidays and a turrón
It’s cold and the turrón wraps itself in some colored marzipan to celebrate the trip.
Tomorrow I’ll be back at Oporto… 
Chocolate and hazelnut turrón
Serves 10:
400 g hazelnut praliné
400 g dark chocolate
200 g hazelnut, finely chopped
Melt the chocolate in a bain-marie.
Add the hazelnut praliné.
Let it cool down to 26-28ºC (tempering).
Add the hazelnuts.
Pour this mixture into lined moulds and place something heavy on top, or make a roll with the parchment paper, keeping the turrón tightly wrapped.
Reserve at room temperature until thick.
Cut as desired.
Decorate with marzipan.
Marzipan:
1 kg almond, powdered
500 g icing sugar
1 kg sugar
450 g corn syrup
350 g water
In a mixer combine well the icing sugar with the powdered almond.
Prepare a syrup with sugar, corn syrup and water until 114-117ºC.
Gently pour the syrup into the almond mixture while mixing.
Grind until desired.
Marzipan may be colored with food coloring.
A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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