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Milk chocolate, peanut, and maple syrup turrón by Adrià Rodón

Milk chocolate, peanut, and maple syrup turrón by Adrià Rodón


In this collection of turrones (Spanish chocolate bars), Adrià Rodón once again demonstrates some of his many talents, such as absolute neatness, perfection, and meaningful creativity.

When coming up with this collection, the junior chef of the Chocolate Academy in Barcelona set the goal of creating a different mold that would stand out from the traditional bar nougat or turrón. To do this, he had the idea of ​​making a round mold with a curve at the top that sinks inward. At first, he explains, “I was inspired by the traditional Galician octopus dish, which has this small hole on the inside, but I wanted to get a mold where I could perfectly mark this curve since it is the main protagonist in the design of these nougats ”. To achieve this, he made plates in the shape of a hemisphere that measure just half of the mold. “Once I have the mold filled and closed, I attach this plate with tempered chocolate in such a way that it seems that it is part of the same mold. Thus, I am able to mark this shape a lot more and play with the shadow caused by this plate ”, he assures.

Milk chocolate nougat, peanut, and maple syrup by Adrià RodónFor the creation of the mold, he designed a matrix, first with chocolate with the help of silicone molds. Later he passed it to plaster and used a thermoforming machine.

The collection consists of three pieces, each with a type of chocolate (dark, white, and milk) painted with a velvet effect and with unusual textures that work very well together. Below we share the recipe for the milk chocolate nougat “which is made up of a maple syrup gel, reduced to 84º Brix and accompanied by a very tasty praline of peanuts and honey”, he adds.