Use the sugar to make a dry caramel. At the same time, warm the fruit purées and glucose together. Add the warmed fruit purées into the caramel to momentarily halt the cooking process. Cook at 217°F (103°C). Cool to 105°F (40°C) and emulsify it with the cocoa butter and coconut oil until the texture is smooth and elastic.

N.B.: When you use it to fill the turrón molds, the caramel’s temperature should be less than 85°F (30°C).

Melt the butter and mix it with the brown sugar and water. Add the salt, sifted flour and Potatowhip. Use a spatula to stir the ingredients together.
Cook at 375°F (190°C) until golden brown, then store in a dry place.

Mix the peanut paste with the melted couverture and cocoa butter. Warm the mixture to 115°F (45°C). Start pre-setting the mixture at 77-79°F (25-26°C). Add the wafer pieces and the chopped peanuts. 

SQ AMATIKA 46%

SQ Roasted salted peanuts

QS Sheet of gold leaf

12 tree transfer sheet

Stick a few pieces of peanut in the untextured part of the turrón molds. Use a cone to stick on a small amount of pre-set AMATIKA couverture chocolate 46% to bind them together. Leave to set for a few minutes. As soon as the chocolate is set, use the same couverture to fill the molds entirely. Turn the molds over and leave the chocolates to run down the sides for a few minutes, then scrape away any excess. Drain the molds by holding them suspended over two rulers. Before they set completely, trim any excess off the half-spheres.

Fill the molds with caramel (30-35g). Make sure the caramel is no hotter than 85ºF (30ºC) when it is used for filling. Leave to set slightly, before filling up the rest of the bar with the pre-set peanut praliné (45-50g). Leave to set for 24 hours at 63°F (17°C), with a humidity level of 60%.

To seal the bars, use a blowtorch to melt their edges. This way, the bottom and sides will be seamless. First use a pre-set AMATIKA 46% couverture to seal the bar, using a flat-sided utensil to smooth it out. Leave to set slightly. Then use a piping bag to pipe a small amount of pre-set couverture onto one end of the mold. Place a transfer sheet (VS fir tree design, ref. 25886) on top and use your hand to press it against the mold. Smooth again with a flat-sided utensil to spread the couverture across the guitar sheet, pressing down to the outer edges. Leave to set before removing the guitar sheet. Leave to set for 12 hours at 63°F (17°C), with a humidity level of 60%, before turning out the bars.

Turn out the turróns. Decorate the strip of peanuts with the gold leaf. Store at 63°F (17°C), with a humidity level of 60%.