Over the festive season, people all over the world eat to bursting. In Catalonia, that can take the form of canapes, prawns, escudella and carn d'olla, espatlla de cabrit and dozens of other hearty dishes. Despite this, they can always find room for dessert, be that polvorons (crumbly, nutty, biscuit), neules (wafer straws) or the recipe we offer today: torrons (turrón in Spanish).
Today, our pastissier, Rocío Parejo, shows us how to make chocolate torró (Suchard style), and it'll only take five minutes.
The recipe is very easy and only needs four ingredients: dark chocolate (although you can substitute white or milk chocolate), pork lard (or cocoa butter), puffed rice (so if you buy the right kind your torró can be gluten free) and praline.
Ingredients
150g/5.3oz chocolate
50g/1.8oz pork lard or cocoa butter
60g/2.1oz puffed rice
60g/2.1oz praliné
Recipe
- Melt the chocolate and lard or cocoa butter in a bain marie whilst mixing
- Once smooth, remove from the heat and add the praliné
- Stir in the puffed rice until it's all coated in the chocolate mixture
- Pour into a container
- Cover with clingfilm and then press it down
- Leave to cool
- Remove from the container, heating the outside a little if needed to loosen it