How to cook
Grate both types of chocolate and melt them along with the fat in a water bath at 120°F (50°C).
Stir very well and leave them for 3-4 minutes to cool.
Place the crunchy cornflakes on the chocolate mass, stir and pour it in an even layer in a 7.5x3.5x1″ (19×9×2.5 cm) turon mold. If you do not have a special turon mold, use a cut milk box or a wooden box of this size and line it with baking.
Allow the chocolate to harden in a cool place for at least 20 minutes.
Sprinkle with 2-3 pinches of flaky salt, in no case ordinary fine or large hard granules. I use the Maldon.
Prepare the salted toffee by heating all of the products listed for it and stirring constantly for 15 minutes at 250°F (120°C). It should thicken and become sticky.
Pour the toffee over the chocolate, flatten it quickly before it hardens and sprinkle it with the salted flakes on top again.
Refrigerate it for 6 hours, then you can cut the turon into rectangles and serve it at the Christmas or New Year table.
Wonderful chocolate turon with salted toffee with a perfect balance of jam with delicate salted flavors.