Nougat charlie rivel

A CHOCOLATE SMILE
A fun, original nougat “turrón” born from the fusion of two creative talents. Raúl Bernal’s recipe combines the intensity of Lennix 57% dark chocolate and the freshness of the cherry syrup fruit gums.
Sure to bring a smile to your face.

Recipe

Created by
  • Raúl Bernal -
  1. cherry fruit paste
  2. Lennix anise ganache
  3. milk paint
  4. black paint
  5. other
  6. black coating

cherry fruit paste

ingredients preparation
  • 100g
    Kirsch liquor
  • 500g
    red cherry puree
  • 8g
    apple pectin
  • 40g
    sugar
  • 380g
    sugar
  • 95g
    glucose
  • 60g
    inverted sugar syrup
  • 5g
    Acid citric solution
  • Heat the cherry purée to 40 °C.
  • Add the pectin, mixed with the first dose of sugar.
  • Little by little, incorporate the rest of the sugar.
  • Add the griottines.
  • Bake at 107 °C and add the citric acid solution.
  • Insert into a chocolate frame on baking parchment on top of a marble worktop.
  • Cover with cling film and leave to cool.
  • Cut into chunks.

Lennix anise ganache

ingredients preparation
  • 15g
    star anise
  • 275g
    35% UHT cream
  • 34g
    inverted sugar syrup
  • 20g
    glucose
  • 35g
    sorbitol
  • 0.7g
    salt
  • 525g
    CHD-T55LENNIX
  • 50g
    CHM-O93JADE
  • 15g
    NCB-HD703CV
  • 25g
    butter
  • Heat up the cream and infuse with anise for 3 minutes.
  • Strain, adjust the liquid level and add the sugars.
  • Melt the chocolate and cocoa butter separately, then mix (40 °C).
  • Add part of the liquid to the chocolate and create an emulsion.
  • Add the rest of the liquid and the butter, together with the salt.
  • Perfect the emulsion.
  • Cool the ganache to 29 °C.

milk paint

ingredients preparation
  • 300g
    CHM-O93JADE
  • 200g
    NCB-HD703CV
  • Melt separately and mix.
  • Temper at 31 °C and pipe over the nougat turrón.

black paint

ingredients preparation
  • 300g
    CHD-O68MARA
  • 200g
    NCB-HD703CV
  • 4g
    Black fat soluble colouring
  • Melt separately and mix.
  • Add the colouring and mix with a blender.
  • Temper at 31 °C and pipe over the nougat turrón.

other

black coating

ingredients preparation
  • 300g
    CHD-O68MARA
  • 200g
    NCB-HD703CV
  • 4g
    fat soluble black colouring
  • Line the mould with tempered Tobado chocolate.
  • Add the Lennix ganache.
  • Add a few dollops of cherry fruit paste.
  • Cover with cling film and leave to crystallize.
  • Close the nougat turrón with Tobado chocolate paint.
  • Remove from the mould.
  • Pipe the turrón with the black paint.
  • Reduce the piping pressure and coat with the milk paint.
  • Create shadows using an airbrush, alternating between yellow and orange food colouring.

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