{"id":22520,"date":"2026-08-03T13:52:04","date_gmt":"2026-08-03T11:52:04","guid":{"rendered":"https:\/\/www.frotzfruits.com\/receta\/peanut-nougat-milk-chocolate-and-lemon\/"},"modified":"2026-08-03T13:52:21","modified_gmt":"2026-08-03T11:52:21","slug":"peanut-nougat-milk-chocolate-and-lemon","status":"publish","type":"recipes","link":"https:\/\/www.frotzfruits.com\/en\/recipe\/peanut-nougat-milk-chocolate-and-lemon\/","title":{"rendered":"Peanut Nougat, Milk Chocolate, and Lemon"},"content":{"rendered":"\n

The Peanut, Milk Chocolate, and Lemon Turr\u00f3n<\/strong> is a creation by Ricard Mart\u00ednez that strikes a balance between the sweetness of milk chocolate and the citrusy flavor of lemon. The Lemon Fruit Paste<\/strong>, made with Frotz Fruits Lemon Pulp<\/strong>, adds freshness and contrast to a product designed for professional pastry and chocolate shops. <\/p>\n\n

Chef’s Tip: This lemon fruit paste offers an intense citrus flavor and a texture that makes it ideal for use in pastry and chocolate creations. Developed by Ricard Mart\u00ednez for Frotz Fruits, it is one of the key ingredients in this signature nougat. <\/p>\n","protected":false},"excerpt":{"rendered":"

The Peanut, Milk Chocolate, and Lemon Turr\u00f3n is a creation by Ricard Mart\u00ednez that strikes a balance between the sweetness of milk chocolate and the citrusy flavor of lemon. The Lemon Fruit Paste, made with Frotz Fruits Lemon Pulp, adds freshness and contrast to a product designed for professional pastry and chocolate shops. Chef’s Tip: … Read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":22519,"template":"","recipe-category":[],"class_list":["post-22520","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"437 g of mineral water\n500 g of Frotz Fruits Lemon Pulp\n95 g of sucrose (to mix with the pectin)\n25 g of Jaune pectin\n565 g of sucrose\n310 g of liquid glucose 38DE\n15 g of lemon zest (finely grated)\n5 g of mineral water\n10 g of citric acid powder","recipe_steps":"