Turrone De Coco Recipes

TURRON DE COCO

Steps:

• Grease an 8-inch baking pan and line with parchment paper, allowing overhang on all sides.
• In a medium-size heavy saucepan, combine condensed milk, coconut milk, butter, orange zest and shredded coconut. Stir constantly over medium heat until it begins to pull away from the pan and clumps together, about 10 minutes. Off heat, stir in the vanilla while still warm.
• Pour into the prepared pan then spread evenly with an offset spatula until smooth. Bring to room temperature then wrap and chill until firm, at least 2 hours.
• Place chocolate in a heatproof mixing bowl and set over a pot of gently simmering water. Stir constantly until the chocolate is completely melted. Off heat, stir in the grapeseed oil.
• While still in the pan, pour half of the melted chocolate over the coconut mixture and spread in an even layer. Chill in the freezer until set, about 10 minutes. Lift out of the pan and gently turn onto a layer of parchment or wax paper. Pour remaining chocolate over coconut and spread in even layers so that it is coated on both sides. Return to freezer until set, an additional 10 minutes. Peel off of wax paper, trim on all sides, and cut into two rectangular tablets. Cut into desired shapes.

TURRONE DE COCO

Steps:

• Grease an 8-inch baking pan with cooking spray and line with parchment paper, allowing overhang on all sides, then grease the paper.
• Put the chocolate in a heatproof mixing bowl and set over a pot of gently simmering water. Heat, stirring constantly, until the chocolate is completely melted. Off heat, stir in the coconut oil, cinnamon and salt. Pour half of the chocolate into the bottom of the pan, spread evenly with a small offset spatula and place in the freezer for 10 minutes to set. Reserve the remaining chocolate.
• In a medium-size heavy saucepan, combine the shredded coconut, condensed milk and 1/4 cup water over low heat. Cook, stirring constantly, until the coconut softens, about 10 minutes. Let cool.
• Remove the pan from the freezer and spread the coconut mixture evenly over the chocolate with an offset spatula until smooth. Chill in the freezer for 30 minutes.
• Pour the second half of the melted chocolate over the coconut mixture and spread in an even layer. Chill in the freezer until set, about 1 hour.
• Remove the turrone from the pan, peel off the parchment, cut into rectangles and wrap in wax paper. Return to the freezer until ready to eat.