Chocolate Josep Maria Ribé Lemon Vanilla Recipes

Lemon pie turrón with lemon, yuzu, and vanilla by Josep Maria Ribé

In the 2024 Christmas collection of the Chocolate Academy of Barcelona we find this lemon pie turrón, whose velvety and flower-shaped mold has been designed by its director, Josep Maria Ribé.

Inside we find three fillings. The first layer is a fruit paste with lemon cubes with the peel that has slightly less pectin, therefore “the conservation is just as good, but the texture is softer,” he says. The second layer is a classic marshmallow that has to be added warm. And the third, a lemon ganache to which he has added a touch of lemon curd and which contains egg yolks.

To maintain the shape of the mold, “we use a very soft white spray that allows the curves and shapes to be clearly seen, encapsulated in white chocolate. Although it is white chocolate bar we remove a touch of sweetness,” he explains.

Below we share on www.sogoodmagazine.com the recipe for this chocolate bar inspired by one of the most famous lemon tarts in the world.

Lemon, yuzu, and vanilla turrón

12 turrones, 12.5 cm in diameter and 1.5 cm high, and weighing 170-175 grams

Lemon jelly

AW (water activity): 0.60

110 g lemon puree with peel
35 g lemon puree
75 g yuzu puree
2.2 g yellow HM pectin
35 g saccharose
45 g DE40 glucose syrup
45 g dextrose
155 g saccharose

Heat the lemon puree with peel, the lemon puree and the yuzu puree in a saucepan to approximately 40ºC.

Mix the pectin and saccharose, and add little by little while stirring.

Bring to a boil, and with it still boiling, add the glucose syrup, dextrose, and saccharose little by little.

Boil until 75ºBrix and measure into a container.

Cool as quickly as possible to 20ºC and set aside until use.

Vanilla marshmallow

AW (water activity): 0.64

105 g water
200 g saccharose
80 g trimoline invert sugar
13.5 g pre-hydrated gelatin (220 bloom)
95 g trimoline invert sugar
3 g vanilla pulp (reserve the pod for infusion)

Bring the ingredients of the first group (water, saccharose, and 80 g inverted sugar) to a boil, adding the opened and scraped vanilla pod.

Add the pre-hydrated gelatin and mix, remove the vanilla pod.

Pour over the third group of ingredients (vanilla pulp and 95 g inverted sugar), inside the mixer while it is running.

Beat at medium speed until the mixture is whipped and remove at around 30-35ºC.

Use immediately.

Lemon ganache

AW (water activity): 0.71

120 g lemon juice
15 g yuzu juice
60 g pasteurised egg yolks
38 g DE60 glucose syrup
38 g liquid sorbitol
30 g trimoline invert sugar
38 g dextrose
0.3 g salt
3 g grated lemon peel
375 g 33% cocoa white chocolate velvet
50 g anhydrous butter
35 g cocoa butter

Cook the ingredients from the first group like a custard, up to 85ºC. Strain.

Pour over the ingredients from group 2 and emulsify.

When the ganache is at 27-28ºC, measure out the desired quantity into the molds.

Measure out the desired quantity into the molds.

White chocolate spray

700 g W2NV 28% cocoa white chocolate
300 g cocoa butter

Melt the chocolate and cocoa butter and mix.

Apply at 40ºC sprayed with the help of a gun and the cold nougat, to create the velvet effect.

Leave to crystallize for a few minutes

Others

C/S W2NV 28% cocoa white chocolate for the mold

Composition of the turrón by weight

Chocolate mold casing 25-28 g

Lemon jelly 8-10 g

Vanilla marshmallow 12-15 g

Lemon ganache 50-54 g

Chocolate closure of the turrón 10-15 g

Assembly

Line the turrón mold with the pre-crystallized white chocolate.

Dose between 8-10 g of lemon jelly in each mold.

Dose between 12-15 g of vanilla marshmallow on top of the jelly. Place in the refrigerator for a few minutes to allow it to gel.

Dose between 50 and 54 g of lemon ganache on top of the marshmallow and leave to crystallize for a few hours.

Cover the turrón with the pre-crystallized white chocolate.

Place in the fridge for a few minutes and remove the turrón from the mold.

Polish the sides of the turrón and place the nougat in the freezer for a few minutes to cool.

Paint the turrón with white chocolate paint to achieve the velvet effect.

Store at 14-15ºC with a humidity of approximately 70% HRE.