Italian All Souls’S Day Hazelnut Chocolate Torrone
- 200 grams dark chocolate, roughly chopped
- 200 grams white chocolate, roughly chopped
- 400 grams Nutella cream
- 150 grams hazelnuts, toasted and peeled
- Melt 200g of dark chocolate in a bain - marie. Keep the water just below simmering point. Wait for the chocolate to melt. Remove the chocolate from the heat but not from the bain - marie. Pour half of the melted chocolate into the plumcake mold and spread it on all the sides and bottom. Place the mold upside down on a plate into the fridge and cool rapidly, for about 5-10 minutes.
- When done waiting, spread the remaining 100 g of melted-dark-chocolate on the mold. Once again, place the mold upside down on a plate. Let cool by placing it in the fridge.
- Melt the white chocolate and the Nutella (together) in a bain - marie. Once melted, add the hazelnuts and stir, removing all of it from the heat. Then pour the hazelnut cream into the plumcake mold coated with the dark chocolate (previously prepared). Place the mold back into the fridge for at least 4 hours.rnrnTo take the torrone off the mold, take a knife and pass it between the edge of the mold and the dark chocolate. Then flip the torrone onto a plate. Let it rest at room temperature for an hour before serving.
dark chocolate, white chocolate, nutella cream, hazelnuts
Taken from food52.com/recipes/78129-italian-all-souls-s-day-hazelnut-chocolate-torrone (may not work)