Chocolate Torrone Recipes

CHOCOLATE TORRONE

Steps:

• *Note:Ostia wafers are very thin sheet-like pieces of unleavened wheat bread.
• Ostia may be found in some Italian deli's, Italian import stores, or candy making supply shops.
• Line two or three 6 x 8-inch loaf pans with wafer, and set aside.
• Place honey on top of a double boiler over boiling water.
• Stir constantly, until honey caramelizes (approx 45 min to 1 hr).
• In a small saucepan, combine 2 Tablespoons water and 1 cup sugar, let mixture boil slowly until caramelized.
• Beat egg whites until stiff.
• Add stiff egg whites to honey a little at a time, mixing well.
• Add caramelized sugar mixture, and mix well.
• Combine cocoa, 2 Tablespoons water and 1 Tablespoon sugar in a small saucepan, and cook until the mixture is creamy.
• Add the cocoa mixture and nuts to the egg white mixture, mixing well.
• Pour the torrone mixture into wafer lined pans (about 2 inches deep).
• Top mixture with another piece of wafer (cut to fit), lightly pressing it onto the surface, making sure there are no air bubbles under the wafer.
• Allow to cool.
• When cool, remove from pans (If using waxed paper under the wafer of the torrone, peel off the waxed paper before slicing).
• Cut each pan into 2 long rectangular pieces.
• Wrap each piece tightly in waxed paper for storage.
• To serve, cut each rectangular piece into 1/4-inch slices.
• Note: The longer torrone is stored, the harder/firmer it gets.

CHOCOLATE TORRONE (TORRONE DEI MORTI)

Steps:

• Put a heat proof mixing bowl on top of a pot of water (make sure it doesn't touch the water) and heat on a medium heat.
• Break up the dark chocolate and add to the bowl. Stir it occasionally until completely melted.
• Turn off the heat and add 1/3 of the dark chocolate to the loaf pan and brush it up all sides to the inside is completely coated. Make sure the chocolate is slightly thicker on the bottom than the sides.
• Put in the freezer for 5-10 minutes until set. Meanwhile, in a separate bowl melt the white chocolate just as you did with the dark.
• Once melted, add the chocolate hazelnut spread and mix together until thoroughly combined. Add the hazelnuts and mix through.
• Pour the chocolate hazelnut filling into the loaf pan and smooth out the top, it won't fill the loaf pan right to the top. Place in the freezer for 10 minutes to firm up (it won't be completely set).
• After 10 minutes, pour the remaining dark chocolate on top of the filling and gently spread it all over the top evenly. If your dark chocolate has thickened, warm it back up slightly before using.
• Place the torrone in the fridge for at least 6 hours or overnight to set. Remove from the loaf pan and let it sit at room temperature for 30 minutes before slicing.