Turrón with Chocolate and Hazelnuts2015-12-18
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The typical turrón sweet for the festive season… with chocolate and hazelnuts. It’s very easy to make and you can adapt it to suit your tastes, by adding orange, pistachios, cinnamon, vanilla or whatever. Prabhu Sukh prepares it with our Organic Hazelnut Cream with Cocoa. A delight!!!
Regarding the origins of turrón, historians say that in ancient Greece there was a highly nutritious food similar to turrón, made with honey, almonds and other nuts, which was given to athletes before competing in the games to mark the Olympiad – a four-year period after which the sporting/religious games were held.
In the town of Jijona, there is a legend that tells the tale of how turrón originated*:
“At that time, the king married a Scandinavian princess, so she had to journey to these lands, leaving behind her cold homeland. The princess was very sad that she could no longer gaze at the fine landscapes of her country, filled with perpetual snow. The king was desperate at seeing his new queen so miserable. To put an end to her sadness he had the idea of planting thousands of almond trees all over his lands around the castle. Like this, when the almond trees blossomed, they covered the landscape with white petals so that it looked as if it were covered in snow, and the princess was happy again. From that time on, the people of Jijona learned to gather the fruit of the almond trees and use them to make the first turrón. ”
This nice legend inspired us to roll up our sleeves and get to work on this delicious turrón.
*Information from the Turrones Picó blog.
- 150 g coating chocolate
- 150 g Amandín Organic Hazelnut Cream with Cocoa
- 200 ml sunflower oil
- 50 g de margarine
- 1 g de salt
- 100 g coating chocolate to cover the turrón
Melt the chocolate and the margarine in a bain marie.
Let it cool down a little, stirring constantly, and add the hazelnut cream with cocoa, the sunflower oil and the salt. Mix well to get an even mixture.
Put it in a mould and leave it in the fridge.
When it’s thoroughly chilled, melt the rest of the chocolate use it to coat the turrón.
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