Turron Revisited

  • Good to go
  • High profit
  • Long shelflife
  • Timeless Classics
  • Quick & easy (production)
  • No food waste
Level:
Easy
Makes:
6
Shelf life:
6 months
Conservation:
16C

Gingerbread

Ingredients

  • 4.6 oz
    Brown sugar
  • 7.2 oz
    Sugar
  • 4.1 oz
    Butter
  • 0.2 oz
    Baking powder
  • 1.1 oz
    Molasses
  • 0.1 oz
    Ginger
  • 0.1 oz
    Cinnamon
  • 4.1 oz
    Eggs
  • 0.5 oz
    Egg whites
  • 1.2 lb
    All purpose flour

Preparation

  1. Mix the sugars, butter, molasses and baking powder.
  2. Gradually add the eggs and egg whites.
  3. Sift the flour with the spices and mix everything together.
  4. Spread on a tray and let cool.
  5. Create a crumble effect by rubbing the dough through a fine mesh sieve.
  6. Bake at 165°C for 20-25 minutes.
  7. Let cool and store in a dry place.

Ivora Fondant

Ingredients

  • 0.7 oz
    Chw-wa-2040701-a99
  • 1.9 oz
    Coconut oil

Preparation

  1. Crystallize the Ivora white chocolate.
  2. Add the melted and tempered coconut oil.
  3. Pour into the Ginger T mold previously molded in milk chocolate.
  4. Place pieces of gingerbread in the mixture.
  5. Cut out almond paste rolled to 3mm, shaped to the mold, and place on the IVORA FONDANT.

Kenogia

Ingredients

Preparation

  1. Mix the crystallized chocolate with all the ingredients together.
  2. Pipe a thin layer onto the almond paste.
  3. Let crystallize.
  4. Close the mold with Van Leer Kenosha milk chocolate 33%.
  5. Use crystallized and colored white chocolate to decorate your Ginger T.
  6. For the eyes, use crystallized dark and white chocolate.

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