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Recipe Step by Step
01
AMATIKA WHITE 35% TURRON
185g dark chocolate pearls
185g Whole Piemont hazelnuts
185g Raw Sicilian pistachios
125g Dried cranberries
150g Candied cubed orange
2650g AMATIKA WHITE 35%
Mix all the ingredients together except the Amatika White couverture.
Assembly and finishing
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.
Sprinkle 6g of the nut mixture over the white couverture chocolate in the part of the mold not coated with nuts so you end up with nuts across the entire bar.
Leave to set.
Turn out.