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Chocolate Turron - Salted Caramel - Almond

Australia’s most notorious pastry chefs Darren Purchese and Ian Burch don’t believe in death by chocolate. They live by it instead, breathing new life and energy into modern chocolatiering, and promising to show us a few new tricks that will revolutionise our own entertaining. If you eat anything as long as it is brown, this is for you.


  • Components

  • chocolate sponge

  • chocolate mousse

  • chocolate spray mix

  • almond chocolate aero

  • salted caramel

  • almond cream

  • silver murray river salt

  • roasted cocoa nibs

  • Chocolate Sponge

  • 50g egg yolks

  • 190g castor sugar

  • 250g whole eggs

  • 112g egg whites

  • 50g castor sugar

  • 188g flour

  • 30g cocoa powder

  • 30g cornflour

  • 15g unsalted butter

  • Chocolate Mousse for Turron

  • 700g thickened cream 35% fat

  • 100g whole milk 3.5% fat

  • 60g trimoline

  • 4 vanilla pods, split and scraped

  • 130g free range egg yolks

  • 300g chocovic tarakan chocolate

  • 2 gelatine gold sheets

  • Chocolate Spray Mix

  • 500g chocovic kendari chocolate 60%

  • 250g mycryo cocoa butter

  • Salted Caramel

  • 300g cream 35% fat

  • 180g glucose

  • 190g sugar

  • 8g salt

  • 150g unsalted butter

  • 180g milk

  • Almond Cream

  • 150g blanched whole almonds

  • 150g roasted blanched whole almonds

  • 30g sugar

  • 750g whole milk

  • 2g salt

  • 70g sosa gelcrem

  • White Chocolate & Almond Aero Mix

  • 500g chocovic jaina white chocolate

  • 50g mycryo cocoa butter

  • sosa almond essence to taste


  • Chocolate Sponge:

  • 1.

    Beat the egg yolks with the 190g of sugar and then gradually addthe whole eggs.

  • 2.

    In a separate bowl, whisk the egg whites with the 50g sugar. Blendboth of these mixes together.

  • 3.

    Fold in the sieved flour, cocoa powder and cornflour and then thecold melted butter.

  • 4.

    Pipe into required moulds or as sheets and bake in a static oven at 200C. Store in the freezer.

  • Chocolate Mousse for Turron:

  • 1.

    Heat 150g of the cream with the milk, trimoline and the vanilla seeds.

  • 2.

    Whisk the remaining cream to ¾ ribbon stage.

  • 3.

    Chop the chocolate into small pieces.

  • 4.

    Whisk the yolks lightly and pour into the infused cream.

  • 5.

    Return back to the heat and cook as for custard to 85°C and strain over the chocolate.

  • 6.

    Place the mixture into a blender with the soaked and drained gelatine and homogenise until a smooth, shiny ganache is formed.

  • 7.

    Leave the mixture to cool down to approximately 30°C – 35°C and then gently fold in the whipped cream until you have a shiny mousse.

  • 8.

    Set the mousse into moulds, rings or as a whole tray as required and chill.

  • 9.

    Cut to size or turn out and blast freeze. Reserve in the freezer until ready to spray.

  • Chocolate Spray Mix:

  • 1.

    Melt the chocolate to 45°C and separately melt the cocoa butter to 45C - 50C.

  • 2.

    Combine the two together and strain through a fine chinois.

  • 3.

    Place the mix into a Wagner 180P paint spray gun and spray the frozen turron. Reserve the sprayed items in the fridge.

  • Salted Caramel:

  • 1.

    Place the cream into a saucepan and scald.

  • 2.

    Place all the other ingredients into an over-sized, heavy bottomed saucepan and bring to the boil whisking continuously. Proceed to heat and whisk to 147°C.

  • 3.

    At this point, add the scalded cream and whisk (be careful as the mixture will expand furiously), remove from the heat and cool.

  • 4.

    Place into a piping bag and reserve at room temperature until ready to use.

  • Almond Cream Method:

  • 1.

    Blitz the almonds, sugar and milk in a blender and leave to infuse for a minimum of eight hours and a maximum of 16 hours.

  • 2.

    Strain the mix through a cloth and place in a blender.

  • 3.

    Blend the mix with the gelcrem and reserve in a piping bag until ready to use.

  • White Chocolate & Almond Aero Mix:

  • 1.

    Melt the chocolate and cocoa butter separately, to a maximum of 45C.

  • 2.

    Add the almond essence to taste and pour the mixture into a soda siphon.

  • 3.

    Close the lid and charge with 4 whip cream bulbs ensuring a vigorous shake in between each charge.

  • 4.

    Discharge the mixture into a frozen plastic container and store in the freezer until solid.

  • 5.

    Break off pieces of the desired shape and size and store in a container at room temperature.

  • Assembly:

  • 1.

    Place the sprayed turron on to the plate and pipe salted caramel into the cavity.

  • 2.

    Pipe almond cream onto the plate and add roasted cocoa nibs to the turron.

  • 3.

    Sprinkle silver salt on to the caramel and arrange a nice piece of aero by the side of the dish. Serve.

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