Lemon and lime turrón

Heat the chocolate couverture to 45ºC in a microwave.
Cool it down to 31ºC and immediately mould into a fine film.

Heat the cocoa butter.
Mix the praline and the hazelnut paste with the cocoa butter and emulsify in a food processor. 
Add the salt and lemon zest and cool the mixture down to 24ºC on marble.
Fill the cane-shaped moulds and add small cubes of lemon preserve on top.
Leave to set in a cold room and cut out pieces that fit perfectly into our turrón.
Insert into the previously coated turrón mould.

Boil the cream with the lime zest and infuse for 30m.
Strain and pour over the chocolate in drops three times, allowing time for the chocolate to unravel. 
Add the lime juice and emulsify the whole, filling a pastry bag and dosing into the 95% mould. 
Wrap in cling film and apply a layer of chocolate 24 hours later.

Melt the cocoa butter over a heat and pour onto the chocolate couverture in drops, add the 
fat-soluble dye and emulsify.