Hazelnut and toasted maize gianduja Turron

Melt the couverture and the cocoa butter separetely and mix together.
Mix the praline with the couverture, the cocoa butter and the toasted maize.
The temperature should be over 35ºC
Temper at 23ºC
For the coated chocolates, place in a silicon mould
For the turrón, fill the turrón mould previously coated with the tempered dark chocolate
Leave to crystallize
Seal the base of the turrón and the chocolates with tempered couverture.

Remove the turrón from the mould.
Place in the refrigerator for a while and airbrush with dark chocolate tempered to 32ºC to get a velvet effect.
With an airbrush, apply a second coat with metallic bronze food colouring dissolved in a little Cointrreau.
Next, apply a final layer with tempered dark chocolate using very low pressure to make small marks on the metallic colouring.
Store.

Melt the couverture and the cocoa butter separately and mix together.
Add the colouring and blend in the food processor.
Strain through a fine sieve.
Keep on the hob.
Paint over the mould at 32ºC.