almond, sesame and yuzu turrón

Sambirano coating


Heat the chocolate couverture to 45ºC in a microwave.
Cool it down to 31ºC and immediately mould it into a fine film.


yuzu ganache

  • 300 g mineral water
  • 80 g yuzu puree
  • 60 g inverted sugar
  • 40 g glucose syrup
  • 220 g Ocumare
  • 250 g Jade

Heat the mineral water, yuzu, inverted sugar and glucose syrup to 40ºC. 
Heat the chocolate couvertures to 30ºC and emulsify with the first part of the recipe.
Measure out the Origen Ocumare 71.1% black chocolate coating into the moulds. 


almond and sesame praline

  • 400 g Almond praliné
  • 100 g almond paste
  • 75 g Cocoa butter
  • 100 g toasted sesame (fried in sesame oil)
  • 1/2 Bourbon vanilla pod
  • 2 g salt

Heat the cocoa butter and add the praline, almond paste, vanilla and emulsify with a food processor.
Cool down the mixture on marble, and when it reaches 24ºC add the fried sesame (dried of oil).
Fill the turrón moulds and leave them to cool in a cold room.
Cut out rectangles, ensuring that they fit perfectly into the turrón mould.
Submerge in the yuzu ganache, and fill up with a bit more ganache if needed.


white paint


Heat the cocoa butter and pour it over the chocolate in drops. Apply the dye and emulsify.

finishing the almond, sesame and yuzu turrón

To achieve a velvet-effect finish, simply keep the turrón in a freezer for five minutes and then spray it with the paint at about 30ºC.
Cool down the Istak 30.9% white chocolate and pour it on top of the cocoa butter.


Mix the clear alcohol with the mixture of gold and silver dyes. Colour the chocolate with this mixture, using an airbrush. Use the elongated template to cut the decoration piece. Decorate the turrón with the elongated piece of chocolate.