CHOCOLATE TORRONE
This is my grandmother's recipe for the chocolate variation of Torrone. Torrone is a traditional nougat candy with hazel nuts (or almonds, or a combination of both), usually served at Christmas and/or Easter. Please note - the mixture sets up quickly, so work quickly. You may find that lining the loaf pans with waxed paper before adding the wafer to be helpful. Should some of the mixture ooze under the wafer, it could stick to the loaf pan, making it difficult to remove the torrone from the pan for slicing.
Provided by Dee514
Categories Candy
Time 2h
Yield 4-6 8x3inch pieces
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1363.1, Fat 91.3, SaturatedFat 9.4, Sodium 37.9, Carbohydrate 144.1, Fiber 26.4, Sugar 106.6, Protein 30.5
CHOCOLATE TORRONE (TORRONE DEI MORTI)
Chocolate Hazelnut Torrone known as Torrone dei Morti is a Neapolitan sweet served at the beginning of November to celebrate All Souls' Day. It's a rich and indulgent chocolate bar filled with hazelnuts and has a smooth and creamy centre.
Provided by Emily Kemp
Categories Dessert
Time 6h35m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 524 kcal, Carbohydrate 45 g, Protein 7 g, Fat 36 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 6 mg, Sodium 38 mg, Fiber 6 g, Sugar 35 g, UnsaturatedFat 15 g, ServingSize 1 serving
TORRONE
Provided by Michael Chiarello : Food Network
Categories dessert
Time 20m
Yield 12 to 16 nougats
Number Of Ingredients 9
Steps:
- Combine sugar, corn syrup and water in a saucepan. Cook over medium heat until a candy thermometer temperature registers 260 degrees F.
- Meanwhile, in an electric mixer, beat egg whites to form stiff peaks. When sugar reaches 260 degrees F, slowly pour in a thin stream into egg whites, while the mixer is running. Add extracts, beat on medium speed for 13 minutes, then fold the candied fruit into the mixture. Mix for another 2 minutes, then fold in 1/2 cup of the almonds. Pour mixture into 9-inch square cake pan sprayed with baking spray or butter the pan and then dust with flour. Top with remaining almonds and additional candied fruit.
- Let sit overnight, then cut into serving pieces.
TORRONE (ITALIAN NUT AND NOUGAT CONFECTION)
This gorgeous candy is very easy, but it does take a while to make--mostly standing at the stove and stirring. But it's worth it for the gorgeous nut-studded, amazingly textured final product.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 40
Number Of Ingredients 10
Steps:
- Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds and pistachios in a warm place until ready to add at the end. This makes it easier to mix them in.
- Pour honey into a heavy-bottomed pot. Add sugar. Mix and stir over low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth, about 30 minutes. Remove pot from heat.
- Place the egg whites in a mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Place pot back on low heat. Gradually whisk about a quarter of the whipped egg whites into the honey/sugar mixture; whisk in the remaining egg whites in 3 more batches.
- Continue cooking over low heat, stirring constantly with a spatula until mixture turns a brighter white and a ribbon of the mixture does not immediately incorporate back into the rest of the mixture and stays intact on the surface for a while. This will take about 40 minutes. You can add a few drops of the mixture into a small bowl of ice cold water to test the consistency; ideally it should feel like soft clay.
- Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly.
- Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic.
- Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges.
- Cut torrone into 1-inch squares using a sharp serrated knife.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 18.2 g, Fat 6.8 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 20.3 mg, Sugar 16 g
TORRONE WAFER COOKIES
Make and share this Torrone Wafer Cookies recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 25m
Yield 36-50 cookies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Roast the almonds in a preheated 375 F oven for approximately 10 minutes (do not burn).
- Melt butter and marshmallows together in a large pot. Once the marshmallows have melted, add the chocolate chips and stir until melted. As soon as the chocolate mixture is melted, stir in the roasted almonds.
- Quickly spread the chocolate mixture on the wafer using a large buttered spoon. Once even, place the second wafer on top. Place something heavy on top of the wafer, and let sit for several hours to set. Cut diagonally into small cookies.
Nutrition Facts : Calories 291.6, Fat 16.1, SaturatedFat 5, Cholesterol 2.5, Sodium 30.9, Carbohydrate 37.6, Fiber 3.4, Sugar 26.5, Protein 5.1
More about "chocolate torrone recipes"
CHOCOLATE HAZELNUT TORRONE - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
4.3/5 (30)Category DessertCuisine Italian
- Preheat oven to 350F Lightly spray a loaf pan with cooking spray, then line with parchment paper with long ends. The ends will allow you to lift out the torrone later for slicing.
- Put the nuts on a baking sheet and roast for 15 minutes, giving the pan a shake half way through to redistribute the nuts. Let the nuts cool on the pan.
- Working in 2 batches, wrap the nuts in a clean kitchen towel and rub them all together to remove the skins. Don't worry if some of the skins remain, just get most of them off. Discard the skins.
- Put the chopped chocolate, or chocolate chips, in a large microwave safe bowl and microwave on high for a minute. Stir, and then microwave for an additional 30 seconds. Stir again until all of the chocolate is smooth and glossy. Let the residual heat of the bowl do the final melting. (If for any reason you still have lumps, put the bowl back in the microwave for 15 seconds, until smooth.)
CHOCOLATE TORRONE | AMERICAN HERITAGE CHOCOLATE
From americanheritagechocolate.com
Cuisine Western EuropeanCategory Confectionery/Candy, Cookies, No BakeServings 4-6Total Time 8 hrs 35 mins
CHOCOLATE TORRONE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
4/5 (13)Calories 380 per servingCategory Chocolate, Dessert
TORRONE RECIPES : WATCH EASY FOOD VIDEOS - YOUNGS CHOCOLATE STOUT
From youngs-chocolate-stout.com
TORRONE AL CIOCCOLATO – CHOCOLATE NOUGAT - EVERYBODYLOVESITALIAN ...
From everybodylovesitalian.com
CHOCOLATE TORRONE | RECIPE CART
From getrecipecart.com
CHOCOLATE TORRONE RECIPE - FOOD.COM | RECIPE | TORRONE RECIPE, …
From pinterest.ca
CHOCOLATE TORRONE | RECIPELION.COM
From recipelion.com
CHOCOLATE HAZELNUT TORRONE RECIPE (EASY DESSERT) - FOOD NEWS
From foodnewsnews.com
TORRONE (ITALIAN NOUGAT) RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE TORRONE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOW TO MAKE ITALIAN TORRONE AT HOME - LA CUCINA ITALIANA
From lacucinaitaliana.com
CHOCOLATE TORRONE FOR DUMMIES - SMARTCOOK
From panasonicsmartcookbychandribhat.com
TORRONE RECIPE: SOFT ITALIAN NOUGAT | EATALY
From eataly.com
NONNA STEFANINA’S TORRONE
From cookingwithnonna.com
RICH CHOCOLATE & HAZELNUT TORRONE - GEMMA’S BIGGER …
From biggerbolderbaking.com
RECIPES — TORRONE CANDY
From torronecandy.com
TORRONE: ITALIAN NOUGAT CANDY - DELALLO
From delallo.com
CHOCOLATE TURRóN - THE SPRUCE EATS
From thespruceeats.com
ITALIAN TORRONE SEMIFREDDO WITH CHOCOLATE CHUNKS
From philosokitchen.com
CHOCOLATE TORRONE RECIPE – NORTHRICHLANDHILLSDENTISTRY
From northrichlandhillsdentistry.com
BEST TORRONE 'MESS' RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHOCOLATE HAZELNUT TORRONE ~ 3 INGREDIENTS! | RECIPE | CHOCOLATE ...
From pinterest.ca
EASY TORRONE RECIPE — LIFEBEYONDTHEROOM
From lifebeyondtheroom.com
CHOCOLATE HAZELNUT TORRONE RECIPE | NEW IDEA FOOD
From newideafood.com.au
TORRONE MORBIDO (SOFT TORRONE RECIPE)
From iitaly.org
HOW TO MAKE HARD TORRONE - OUR EVERYDAY LIFE
From oureverydaylife.com
ALMOND NOUGAT SEMIFREDDO (SEMIFREDDO AL TORRONE) RECIPE
From myrecipes.com
SOFT CHOCOLATE NOUGAT (TORRONE MOLLE) RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE ITALIAN TORRONE CHOCOLATE - ITALIAN FOOD ONLINE STORE
From italianfoodonlinestore.com
EASY CHOCOLATE FONDUE WITH PANETTONE — TORRONE CANDY
From torronecandy.com
ITALIAN TARRONE - KITCHEN BLISS
From kitchenbliss.ca
HOMEMADE TORRONE? BAH, HUMBUG! | CUCINA DOMENICO
From domskitchen.com
TORRONE AND NOUGAT RECIPE IDEAS FOR HOMEMADE EDIBLE GIFTS
From top40recipes.com
TORRONCINO RECIPE: HOW TO MAKE NOUGAT SEMIFREDDO | EATALY
From eataly.com
QUICK TORRONE CANDY - WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
BEST ANNA OLSON'S BEST CHOCOLATE RECIPES RECIPES, NEWS, TIPS AND …
From foodnetwork.ca
DIY ITALIAN CHOCOLATE TORRONE SWEET (RECIPE) - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love