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Turrón de chocolate plate

Turrón de chocolate

A quick and easy gift to make at Christmas - or anytime of year!
Course: Dessert
Cuisine: Spanish
Keyword: Christmas, Gift
Prep Time: 10 minutes
Chilling time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 20 people


  • 250 g milk chocolate
  • 250 g dark chocolate
  • 60 g honey or rice malt syrup
  • 80 g cocoa butter, chopped into chunks
  • 100 g roasted almonds


  • Line a 20cm x 20cm (8" x 8") dish with baking paper
  • Slowly melt all the chocolate and cacao butter in a saucepan over a very low heat and stir frequently so it doesn’t stick or clump. Don’t rush this or you’ll burn the chocolate
  • Once it's all melted and silky smooth, remove mixture from the heat and stir in the honey or rice malt syrup, followed by the nuts and stir well to combine
  • Pour the chocolate mixture into the prepared dish, then place in the freezer for one hour or until set
  • Remove from the freezer and let it sit on the bench for 5 minutes before slicing into small squares
  • Store in the fridge and enjoy!


  • For a dairy free version just use 500g of dark chocolate (at least 70%) but increase the sweetener to 100g or to your taste, as it will be slightly more bitter without the milk chocolate
  • For the nut intolerant, you will need to make a very modern version of Turrón by swapping out the nuts for a mix of seeds, goji berries, or anything at all you’d like mixed into your chocolate 🙂