This sweetness is a famous Spanish dessert and is usually made with nougat, almonds and chocolate. But in this recipe the ingredients are slightly different, but this does not affect the taste of the Turonian.
It is necessary
- - 150 g of dark chocolate (cocoa from 70%);
- - 400 g hazelnuts (raw);
- - 200 g of sugar;
- - 8 tbsp. l. water;
- - 2 squirrels;
- - 150 g of honey;
- - 150 g wafers without filling (thin).
Instructions
Step 1
Distribute the hazelnuts on a baking sheet and put in the oven for 15 minutes, preheated to 1800 C. Remove the nuts from the oven, spread out on one half of the towel and cover with the other. Rub the kernels well in a towel to "peel off" the brown skin.
Step 2
In a saucepan, bring to a boil 50 ml of water mixed with 2 tbsp. l. sugar, and put chopped chocolate into pieces in the resulting syrup. Stirring constantly, melt the chocolate over the lowest heat.
Step 3
Put honey in a separate saucepan, put it on a small fire and cook for 6-10 minutes: a drop of honey dripped onto a plate should crystallize.
Step 4
Place the whites in a heat-resistant bowl, put it in a saucepan with slightly boiling water (there should be a little) and beat the whites into a dense foam.
Step 5
Boil light caramel from the remaining water and sugar over moderate heat (it will take 4-5 minutes) and pour it over the honey. Add chocolate, nuts and proteins to the resulting mixture.
Step 6
Put half of the waffles on the board with a little overlap, spread the chocolate-nut mass over them with a layer of ~ 4 cm and put the remaining waffles on top. Let the turon cool slightly and cut into squares. Cool the dessert completely 1 hour before serving.
