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Turrón de chocolate y avellanas .Torrone dei morti

18/12/2017 4 min read
Conocéis alguna canción más pegadiza que la canción del verano y los villancicos juntas??

Yo sí.

La canción de los anuncios de turrón!!

Creo que no hay canción que se te meta más en la cabeza que esta.

Que yo me he criado tarareando eso de «el Lobo, que buen turrón…» hasta bien entrado el mes de agosto!!

Y esa otra de «queremos turrón, turron, turrón (…) y siempre queremos turrón, turrón, turrón….» que no se a vosotros, pero a mí desde luego me entraban ganas de invitarlos a casa a ver si terminaban los restos de turrón que nos iban quedando sueltos y se hartaban de él!!

Y quién dice anuncios de turrón, dice anuncios de dulces navideños, porque el de «vuelve a casa vuelve…»  yo creo que debería ser considerado ya un villancico en toda regla, que se sabe más gente la letra de este que la del Chiquirritin!!

Es más, yo creo que tendría que ser nombrado «himno extraoficial de las Navidades españolas», que solo ese anuncio ha conseguido emocionar a más gente que la muerte de Chanquete y los últimos episodios de Marco y Heidi juntos.

Porque otra cosa no, pero estos anuncios, emocionar, sí que emocionan.
Eso sí, igual que cuando llega diciembre (que a mí lo de mediados de noviembre me parece abusar) y se escucha el primer anuncio navideño, te entra una ilusión indescriptible, hasta con alguna lagrimilla incluida, cuando llega enero, al escuchar por enésima vez al jodío lobo, lo que te entran son sarpullidos!!!
El turrón que os traigo hoy, no tiene canción ni  falta que hace, porque está tan bueno que cuando lo probéis cantaréis hasta vosotros!!!

Aunque si echáis de menos la cancioncilla, haciendo un esfuerzo, os puedo cantar yo, aunque de verdad que no os lo recomiendo, jejeje.
Y hablando de este turrón deciros que se trata de un producto típico de Nápoles, donde se prepara para la festividad de Todos los Santos, su nombre original es «Torrone dei  morti» o «turrón de los muertos».

Su preparación no puede ser más sencilla, y el resultado…pues de verdad que tenéis que probarlo, porque os va a dejar sin palabras!

¡Es sencillamente delicioso!!

Preparación:
Comenzamos fundiendo el chocolate negro.
Troceamos el chocolate en trozos más bien pequeños y lo fundimos, bien al baño María o bien en el microondas.
Si lo vamos a hacer en el microondas, debemos tener cuidado ya que se nos puede quemar fácilmente. La mejor manera para hacerlo es la siguiente:  programamos el microondas 1 minuto a la temperatura más baja que nos permita, pasado este tiempo sacamos el chocolate, removemos y si no estuviese completamente fundido lo ponemos de nuevo en el microondas añadiendo más tiempo, de 30 en 30 segundos y removiendo el chocolate cada vez, para que con el calor del propio chocolate se termine de fundir.
Una vez que tengamos el chocolate fundido, lo vertemos en el molde, cubriendo bien tanto la base como las paredes del molde.
Cuando tengamos recubierto el molde con el chocolate fundido le damos la vuelta sobre una bandeja para eliminar el sobrante, que reservaremos..
Llevamos el molde a la nevera hasta que se solidifique el chocolate. 
Una vez que haya endurecido el chocolate, lo sacamos de la nevera y repetimos la operación, con el fin de cubrir bien las paredes del molde de chocolate y evitar que nos queden zonas sin cubrir.
Volvemos a recoger el chocolate sobrante y reservamos para cubrir lo que será la base del turrón.
Devolvemos el molde a la nevera hasta que se vuelva a endurecer.
Mientras vamos preparando el relleno.
Para ello derretimos el chocolate blanco. En esta ocasión yo os aconsejo fundirlo al baño María, ya que el chocolate blanco se quema con mucha facilidad, y en el microondas tendremos menos control sobre él.
Cuando tengamos el chocolate fundido le añadimos la crema de cacao, las avellanas cortadas a la mitad y la sal.
Sacamos el molde de la nevera y vertemos el relleno en él, intentando que nos quede lo más nivelado posible.
Llevamos de nuevo a la nevera hasta que el relleno solidifique.
Una vez que haya endurecido lo sacamos de la nevera y fundimos el chocolate negro que habíamos reservado de la cobertura.
Cuando el chocolate esté fundido lo vertemos sobre el relleno, creando así la que será la base del turrón.
Volvemos a llevar a la nevera y lo dejamos solidificar dos o tres horas.
Pasado este tiempo lo sacamos de la nevera y lo desmoldamos.
Servimos a temperatura ambiente.
Notas:
  • Lo más cómodo para preparar este turrón es utilizar un molde de silicona, que nos permitirá desmoldarlo muy fácilmente, además de otorgarle mucho brillo al chocolate. Yo lo he preparado en moldes pequeños, pero puedes prepararlo en un molde grande, tipo plumcake.
  • Si no tienes ningún molde de silicona que puedas utilizar para esto, puedes utilizar un tetrabrik cortado a lo largo.
  • Si prefieres preparar tu crema de cacao casera para hacer este turrón, aquí tienes la receta.
  • La pizca de sal que añadimos a la receta no es en absoluto imprescindible, pero le da un punto delicioso.

Receta adaptada de Kanela y Limón y Chiarapassion 

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