Chocolate Turrón Recipe
This easy chocolate turrón is made with chocolate, almonds, and puffed rice cereal, and refrigerated until firm. When ready to serve, cut into slices.
-227 g semi-sweet baking chocolate
-227 g dark chocolate (60 percent cocoa)
-70 g vegetable shortening (room temperature)
-80 g puffed rice cereal (such as Rice Krispies)
-85 g almonds (slivered or coarsely chopped, or coarsely chopped hazelnuts)
Steps to Make It
Gather the ingredients.
Break up the baking chocolate and dark chocolate into pieces. (Baking chocolate usually has score marks to make breaking easier.)
Place in a medium-size glass mixing bowl with a tablespoon of water and heat in the microwave for 1 1/2 minutes.
Check the chocolate and stir. If not melted, return to oven and cook for another 30 seconds.
Repeat until chocolate is completely melted.
Add the vegetable shortening to the melted chocolate immediately and stir until shortening is blended into the chocolate.
Stir in the puffed rice and almonds or hazelnuts.
Spread chocolate mixture into a mold approximately 5 by 7 inches. (Silicone molds work best. If no silicone mold is available, use a plastic storage container.)
Cover tightly with plastic wrap and place turrón in the refrigerator for at least 6 hours.
Remove and run a paring knife around the outside of the mold.
Twist container or mold to loosen turrón, then turn out onto a plate.
Cut into slices about 1/4-inch thick.