Chocolate Turrons
Discover the art of creating chocolate turrons: a journey through intense and balanced flavors, aromatic and crunchy fillings, and professional finishes that elevate a Christmas classic to the category of haute chocolaterie.
Pastry Chef at Hofmann and Gastronomy Consultant in Uzbekistan and Central Asia
Precisely formulated fillings, aromatic pralines, and sophisticated finishes for a repertoire of unique turrons
In this course, Hans Ovando guides you step by step through the professional preparation of chocolate turrons. You will learn to work with different types of pralines, infused fillings, fruits, nuts, and decorative techniques that transform each piece into a unique creation.
You will discover how to balance textures, flavors, and colors to achieve elegant turrons, with precise technical control and a professional-level finish.
By the end of the online course, you will be able to:
- Correctly temper different types of chocolate
- Make pralines and aromatic fillings using professional techniques
- Fill and seal chocolate molds with precision
- Decorate molds with cocoa butter using advanced techniques
- Create turrons that are balanced in flavor and visually striking
- Understand the proper storage requirements for chocolate turron
Course Syllabus
Course Content
Chapter 2 - Pine Nut, Ginger, and Rosemary Turron
Chapter 3 - Hazelnut Praline and Orange Turron
Chapter 4 - Caramelized Egg Yolk Turron
Free
Chapter 5 - Raspberry Turron
Chapter 6 - Coffee Turron
Chapter 7 - Hazelnut Praline Turron
Chapter 8 - Complementary recipes
Turrons that reinvent tradition with unique flavors and signature finishes
What you'll learn
Pine Nut, Ginger, and Rosemary Turron: Pine nut praliné with candied ginger, Provençal herbs, and lemon zest.
Hazelnut Praline and Orange Turron: Hazelnut praliné with feuilletine, puffed rice, candied orange, and a citrus touch.
Caramelized Egg Yolk Turron: Almond marzipan and caramelized egg yolk with vanilla, cinnamon, and lemon.
Raspberry Turron: Raspberry gelée and ganache with a velvety, fresh finish.
Coffee Turron: Coffee ganache and caramel infused with spices and flambéed brandy.
Hazelnut Praline Turron: Hazelnut praliné with dark chocolate coating and crunchy additions.
Complementary preparations: Includes preparations such as gianduja, pralines and syrups for caramelization. You will also learn decoration techniques using cocoa butter and ice water.
In this course, in addition to the recipes, you will also learn different chocolate techniques that will be useful on many occasions.
The techniques you will learn are:
- Tempering different types of chocolate
- Coating molds with cocoa butter
- Making pralines
- How to fill and seal chocolate molds with precision
- How to decorate chocolate using ice water techniques
Course recipes
In this course you will learn
Meet your Instructor
Pastry Chef at Hofmann and Gastronomy Consultant in Uzbekistan and Central Asia
Hans Ovando was awarded Best Artisan Pastry Master of Spain (MMAPE) in 2022, while Elena began her culinary journey in the kitchen, working at Michelin-starred restaurants before achieving her dream of becoming a pastry chef.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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