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.