28 de noviembre de 2013

turron de coco y chocolate


- 350 gr. de coco rallado
- 1 lata pequeña de leche condensada (de 375 gr.)
- 200 gr. de chocolate fondant (Nestlé postres)
- 25 gr. de aceite de girasol


Echamos la leche condensada en un cazo, la calentamos ligeramente, solo un poco si teneis termómetro, lo podeis poner hasta los 40 grados, echar el coco dentro y con una espátula y el fuego parado, remover muy bien hasta que quede integrado.
Colocarlo en el molde, forrándolo con papel film o papel de horno. Aplastarlo bien y poner un peso encima, mejor si dejamos reposar un par de horas.
Seguidamente pondremos a calentar el aceite , máximo 40 grados, y echaremos el chocolate y removiendo hasta que este bien desecho.
Bañarlo con el chocolate y listo

Echamos el coco y la leche condensada en el vaso y programamos 2 minutos, temperatura 37º y velocidad 2.
Si no se ha mezclado bien programamos, removemos con la espátula y lo ponemos a velocidad 2, sin tiempo (unos 20 segundos), subiendo a velocidad 3 si vemos por el bocal que no se mueve toda la mezcla.
Extendemos en un molde de silicona, colocamos papel film encima y aplastamos con las manos intentando que quede del mismo grosor por todo el molde y que quede bien prensado. Quitamos el papel film.
Pasamos un papel de cocina por el vaso y echamos el chocolate troceado. Lo pulverizamos programando 30 segundos, a velocidad progresiva 5-7-10. Reservamos en un bol.
Echamos el aceite y programamos 3 minutos, temperatura 80º y velocidad 1. Añadimos el chocolate reservado y mezclamos durante 30 segundos, a velocidad 2 1/2. Comprobamos que esté todo bien integrado, si no es así lo mezclamos unos segundos más a velocidad 3.
Desmoldamos el turrón sobre una fuente o plato y cubrimos con la cobertura de chocolate. Dejamos que enfríe y endurezca.
Conservar a temperatura ambiente, envuelto en papel film (no en frigorífico


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