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 -

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.

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.