Discover the perfect blend of caramel, crunch, and chocolate with Josep Maria Ribé’s Caramel, Crumble, and Praliné Turrón.
Turrón, the Spanish version of bonbons, is traditionally eaten in this Iberian country to welcome the Christmas season. Chef Josep Maria Ribé’s version, however, is a timeless adaptation that you can sell any time of the year.
In this 35-minute on-demand class, you’ll learn to layer chocolate praliné with cacao nibs, smooth vanilla caramel, and hazelnut crumble for a texturally stunning turrón.
In addition to these flavors, Chef Ribé teaches you how to give your chocolate products a velvet finish using the spray gun and a stencil decoration.
Enroll now and master this elegant, multi-textured turrón inspired by Spanish tradition.
Layering Chocolate Praliné: Learn to create a rich base with cacao nibs.
Smooth Vanilla Caramel: Master the art of a perfectly balanced caramel filling.
Hazelnut Crumble: Add an irresistible crunch to your Caramel, Crumble, and Praliné Turrón.
Velvet Finish: Learn to use a spray gun for a professional look.
Stencil Decoration: Apply refined details to elevate your presentation.
What is included in the recipe?
Recommendations and rules:
CHEF COURSES
