Turtles

Like truffles and buckeyes, turtles are a confection named for its resemblance to another object—this one a torpid reptile. Also like truffles and buckeyes, chocolate turtles are one of the most widely recognized and appreciated homemade chocolates.

Turtles are usually made with pecans or cashews because they give the desired shape, but other nuts can be used as well. To make turtles, you will need to be familiar with making soft caramels.

What’s in it?

Turtles are made using five toasted nuts strategically placed to resemble the legs and head of a turtle, onto which warm soft caramel is poured to hold them together and create the body. Once cooled, the turtles get their shell of tempered chocolate spooned or piped onto the caramel. Occasionally, turtles are dipped fully in chocolate so that they are entirely coated.

PECANS

Pecans are the nuts most commonly used in turtles, cashews make a nice variation, and other nuts may be used if desired. Whatever the variety, the nuts must be properly toasted to develop full flavor. Salting is optional.

SOFT CARAMEL

The soft caramel for turtles should be cooked to a relatively firm consistency so that it holds the finished turtle together.

TEMPERED CHOCOLATE

Turtles are nearly always finished using tempered dark chocolate, but other varieties could be used. Compound coating would be a distant second choice.

How It’s Made

To make turtles, the nuts are placed in a cluster, the caramel is cooked and then cooled to the optimum temperature, and the chocolate is tempered and applied. Each step requires attention to detail, but the resulting turtles are well worth the effort.

  1. Cook the soft caramel. Use a spoon test to make sure the caramel is cooked firm enough to hold the turtle together when it is finished. Set it aside to cool slightly. The caramel performs best when it is applied at around 145°F.
  2. Lay the toasted nuts out in groups of five on a sheet pan lined with parchment paper or plastic wrap to resemble the legs and head of a turtle. The nuts within each group should be touching, but leave a little space between the groups.
  3. Pour the warm caramel onto the center of each group of the nuts. Do not cover the nuts entirely, but use the caramel to bind the group together with the end of each nut protruding. Allow the caramel to cool fully to room temperature.
  4. Pipe or spoon the tempered chocolate onto the caramel, leaving the feet and head exposed. Alternatively, dip each piece in the tempered chocolate to fully enrobe.

How It’s Stored

Store turtles in single layers in airtight containers with waxed or parchment paper between to prevent them from sticking together. Turtles have a long shelf life and may be kept for several weeks if desired.

CIA FOODIES

Making Caramel Turtles

Turtles
Like truffles and buckeyes, turtles are a confection named for its resemblance to another object—this one a torpid reptile. Also like truffles and buckeyes, chocolate turtles are one of the most widely recognized and appreciated homemade chocolates. Turtles are usually made with pecans or cashews because they give the desired shape, but other nuts can be used as well. To make turtles, you will need to be familiar with making soft caramels.

What’s in it?

Turtles are made using five toasted nuts strategically placed to resemble the legs and head of a turtle, onto which warm soft caramel is poured to hold them together and create the body. Once cooled, the turtles get their shell of tempered chocolate spooned or piped onto the caramel. Occasionally, turtles are dipped fully in chocolate so that they are entirely coated. PECANS Pecans are the nuts most commonly used in turtles, cashews make a nice variation, and other nuts may be used if desired. Whatever the variety, the nuts must be properly toasted to develop full flavor. Salting is optional. SOFT CARAMEL The soft caramel for turtles should be cooked to a relatively firm consistency so that it holds the finished turtle together. TEMPERED CHOCOLATE Turtles are nearly always finished using tempered dark chocolate, but other varieties could be used. Compound coating would be a distant second choice.

How It’s Made

To make turtles, the nuts are placed in a cluster, the caramel is cooked and then cooled to the optimum temperature, and the chocolate is tempered and applied. Each step requires attention to detail, but the resulting turtles are well worth the effort.
  1. Cook the soft caramel. Use a spoon test to make sure the caramel is cooked firm enough to hold the turtle together when it is finished. Set it aside to cool slightly. The caramel performs best when it is applied at around 145°F.
  2. Lay the toasted nuts out in groups of five on a sheet pan lined with parchment paper or plastic wrap to resemble the legs and head of a turtle. The nuts within each group should be touching, but leave a little space between the groups.
  3. Pour the warm caramel onto the center of each group of the nuts. Do not cover the nuts entirely, but use the caramel to bind the group together with the end of each nut protruding. Allow the caramel to cool fully to room temperature.
  4. Pipe or spoon the tempered chocolate onto the caramel, leaving the feet and head exposed. Alternatively, dip each piece in the tempered chocolate to fully enrobe.

How It’s Stored

Store turtles in single layers in airtight containers with waxed or parchment paper between to prevent them from sticking together. Turtles have a long shelf life and may be kept for several weeks if desired.

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