Homemade torrone: have you ever tried it? In Naples it’s called Torrone dei Morti and, at this time of year, it cannot be missing. It’s the traditional sweet for All Saints’ Day and every café or pastry shop offers different versions: the traditional chocolate one, the white one, the pistachio one. The recipe I propose is the simplest version to make at home.
You’ll make a great impression and, once you learn the technique, you can get creative as I did and also make charming little nougats to keep at home ready for when friends arrive, or to pack in small boxes to give as Christmas gifts.
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Portions: 8-10
- Cooking methods: Double boiler
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
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- 7 oz 70% dark chocolate
- 14 oz white chocolate
- 14 oz Nutella®
- 2 cups chopped hazelnuts
- 1 cup whole hazelnuts
Steps
To make the torrone, melt the dark chocolate using a double boiler. You can do it the traditional way, or in the microwave. I usually choose the latter: I put the chocolate in a suitable bowl and set the microwave to 750 W for two minutes, stirring with a spatula halfway through.
Once everything is melted, line a rectangular bowl (I use a 1/2 kg ice-cream container, but any plastic bowl will do). There is no need to oil or butter it. Pour in the dark chocolate and use a spatula to make it adhere to the sides: obviously the chocolate will tend to slide off the lateral walls. Don’t worry: put it in the freezer for five minutes and repeat the operation, possibly tilting the container.
When you’ve applied all the chocolate and the edge is sufficiently thick and hardened, melt the white chocolate. Then add the Nutella and, if necessary, put it back in the microwave for another 30 seconds. Mix well until it becomes a smooth cream. At this point add both the chopped hazelnuts and the whole hazelnuts. Mix well and pour everything into the container where you previously put the dark chocolate.
Refrigerate for at least three hours or until the chocolate has completely hardened.
When ready to serve, take a tray and invert the torrone onto it. Help yourself by inserting the tip of a knife around the edge and gently loosening it.
Storage
The Torrone of the Dead can be stored at room temperature for 2-3 weeks. I challenge anyone to have any left after that long!
How to decorate Torrone of the Dead
If you like, you can make decorations with white chocolate on top, but I usually like to see the whole chocolate bar as is. Using the same procedure, but with larger quantities, you can make filled chocolates or little torrone bites.
