Torrone dei Morti (Torrone of the Dead)
Chocolate and Hazelnuts torrone
Ingredients
- 300 grams Dark Chocolate (60%)
- 130 grams Dark Chocolate (70%)
- 200 grams Bleached Hazelnuts
- 100 grams Double Cream
Instructions
- Melt the 60% dark chocolate with the double cream in a bain-marie until smooth.
- Add the hazelnuts to a bowl and gently pour the melted chocolate. Mix until all the hazelnuts are fully incorporated with the chocolate.
- Transfer the chocolate and hazelnuts mixture into a loaf pan covered with parchment paper. Refrigerate the mixture in the freezer for at least 30 minutes.
- In the meantime, melt the 70% dark chocolate in a bain-marie. When the chocolate is completely melted and smooth, let it cool for 5 minutes.
- Take the loaf pan out from the freezer. The chocolate and hazelnuts mixture has now hardened (the torrone has formed!) so you can remove it very easily from the parchment paper.
- Put the torrone on a rack and pour the melted chocolate all over the surface until everything is covered. Let the excess chocolate drip off. Put the torrone in the fridge for at least 20 minutes before eating it.
- The Torrone dei Morti is ready! You can keep it in the fridge covered with alluminium for 5-6 days.