Almond, sesame and yuzu turrón

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

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. 

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.

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