Ingredients
- 1 cup (200g) Granulated Sugar: Sugar is the primary sweetener and provides the foundational sweetness for the torrone. It also contributes to the structure and texture of the nougat.
- Why it’s crucial: Granulated sugar is essential for creating the syrup base. Its crystalline structure helps in the candy-making process.
- Substitution: While granulated sugar is traditional, you could experiment with caster sugar for a finer texture. Avoid brown sugar or powdered sugar as they will alter the flavor and texture significantly.
- ½ cup (120ml) Liquid Glucose or Corn Syrup: Liquid glucose or corn syrup is a crucial ingredient for preventing crystallization and ensuring a smooth, chewy texture in the torrone. It adds stability and prevents the sugar from becoming grainy.
- Why it’s crucial: Prevents sugar crystallization and ensures a smooth, chewy nougat texture. It also adds moisture retention.
- Substitution: Liquid glucose is ideal, but light corn syrup is a readily available and effective substitute. Avoid dark corn syrup as it has a stronger flavor. Honey can be used in very small amounts, but it will significantly alter the flavor profile and can make the torrone softer.
- ½ cup (170g) Honey (preferably Acacia or Orange Blossom): Honey is a key flavor component in torrone, adding a distinct floral aroma and a natural sweetness that complements the sugar. Acacia or orange blossom honey are preferred for their delicate flavors that won’t overpower the chocolate and hazelnut.
- Why it’s crucial: Honey contributes to the characteristic flavor of torrone and adds a natural sweetness and aroma. It also helps with texture and moisture.
- Honey Variety: Acacia and orange blossom honeys are light and floral. Wildflower honey can also be used, but be mindful of its stronger flavor. Avoid very strong honeys like buckwheat honey as they can be too overpowering.
- Substitution: While honey is traditional, you could experiment with a very mild maple syrup in a small quantity, but it will change the flavor profile.
- ½ cup (120ml) Water: Water is used to create the sugar syrup base. It dissolves the sugar and helps control the temperature during the candy-making process.
- Why it’s crucial: Water is essential for dissolving the sugar and creating the initial syrup.
- Water Quality: Use filtered water if your tap water has a strong chlorine taste.
- 2 Large Egg Whites (about 60g), at room temperature: Egg whites are whipped to stiff peaks and then folded into the hot syrup, creating the airy, light, and chewy texture of torrone. Room temperature egg whites whip to a greater volume.
- Why it’s crucial: Whipped egg whites provide the airy and chewy structure of torrone. They create volume and lightness.
- Room Temperature: Room temperature egg whites whip to a greater volume and are more stable.
- Fresh Eggs: Use fresh, high-quality eggs for the best results.
- Separation: Ensure no yolk gets into the egg whites, as this can prevent them from whipping properly.
- ¼ teaspoon Cream of Tartar (or a pinch of salt): Cream of tartar stabilizes the egg whites, helping them to whip to stiff peaks and preventing them from collapsing when folded into the hot syrup. Salt can also be used as a stabilizer, though cream of tartar is slightly more effective.
- Why it’s crucial: Stabilizes egg whites, ensuring they hold their volume and create a stable nougat.
- Substitution: A pinch of salt can be used if cream of tartar is unavailable, but cream of tartar is preferred for its effectiveness. Lemon juice (a few drops) can also be used, but use sparingly as it can slightly alter the flavor.
- 1 cup (150g) Hazelnuts, toasted and skinned: Hazelnuts are the signature nut in chocolate hazelnut torrone, providing a rich, nutty flavor and a satisfying crunch. Toasting enhances their flavor, and skinning removes any bitterness.
- Why it’s crucial: Hazelnuts provide the characteristic nutty flavor and texture of chocolate hazelnut torrone.
- Toasting: Toasting hazelnuts intensifies their flavor and makes them more aromatic.
- Skinning: Removing the skins prevents bitterness and improves the overall texture. You can buy pre-toasted and skinned hazelnuts to save time.
- Substitution: Almonds can be used as a substitute, but the flavor profile will be different. Pistachios or walnuts could also be experimented with, but hazelnuts are traditional and provide the best flavor for this recipe.
- ½ cup (75g) Dark Chocolate, finely chopped (at least 70% cacao): Dark chocolate adds a rich, bittersweet counterpoint to the sweetness of the nougat and complements the nutty flavor of the hazelnuts. High-quality dark chocolate with a high cacao percentage provides the best flavor.
- Why it’s crucial: Dark chocolate balances the sweetness and adds a rich, complex flavor that complements the hazelnuts.
- Chocolate Quality: Use good quality dark chocolate for the best flavor. Chocolate chips can be used in a pinch, but chopped baking chocolate is preferred.
- Cacao Percentage: 70% cacao or higher is recommended for a balanced bittersweet flavor. You can adjust the percentage to your preference, but milk chocolate will make the torrone significantly sweeter.
- Substitution: You can use milk chocolate or semi-sweet chocolate if you prefer a sweeter torrone, but dark chocolate provides the best flavor balance.
- Optional: 1 teaspoon Vanilla Extract: Vanilla extract enhances the overall flavor profile, adding a subtle warmth and depth.
- Why it’s optional: Vanilla extract adds a subtle layer of flavor complexity.
- Vanilla Quality: Use pure vanilla extract for the best flavor. Vanilla bean paste can also be used.
- Substitution: Almond extract or other flavor extracts could be experimented with, but vanilla is a classic and complements the chocolate and hazelnut well.
- Edible Wafer Paper (for lining the pan, optional but recommended): Edible wafer paper, also known as rice paper, is used to line the pan, preventing the torrone from sticking and making it easier to remove and cut.
- Why it’s optional but helpful: Wafer paper prevents sticking and makes removal and cutting much easier. It’s edible and adds no noticeable flavor.
- Substitution: Parchment paper can be used, but wafer paper is more traditional and effective for torrone. You can also grease and flour the pan heavily, but wafer paper is the easiest method.
Instructions
- Prepare the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet. Toast them in the preheated oven for 10-12 minutes, or until fragrant and the skins begin to crack. Remove from the oven and let them cool slightly. Once cool enough to handle, rub the hazelnuts in a clean kitchen towel to remove as much of the skins as possible. Roughly chop the toasted and skinned hazelnuts. Set aside.
- Why Toasting and Skinning: Toasting enhances the hazelnut flavor significantly, making them more aromatic and delicious. Removing the skins prevents any bitterness and improves the overall texture of the torrone.
- Toasting Time: Keep a close eye on the hazelnuts while toasting as they can burn quickly. They are ready when they are fragrant and the skins start to crack.
- Skin Removal Tip: Rubbing the hazelnuts vigorously in a clean kitchen towel while they are still warm is the most effective way to remove the skins. Some skins may be stubborn, and that’s okay – remove as much as possible.
- Prepare the Pan: Line an 8×8 inch square baking pan with edible wafer paper, ensuring it extends slightly over the edges to help with removal later. If using parchment paper, grease the pan lightly before lining.
- Pan Size: An 8×8 inch pan will result in torrone with a good thickness. You can use a different size pan, but adjust the thickness accordingly.
- Wafer Paper Lining: Wafer paper is ideal for lining torrone pans as it prevents sticking and is edible. If using parchment paper, ensure it’s well-greased to prevent sticking.
- Make the Sugar Syrup: In a medium saucepan, combine the granulated sugar, liquid glucose (or corn syrup), honey, and water. Attach a candy thermometer to the side of the pan, ensuring the bulb is submerged in the syrup but not touching the bottom of the pan.
- Candy Thermometer: A candy thermometer is essential for making torrone to ensure the syrup reaches the correct temperature.
- Syrup Ingredients: Combine all syrup ingredients in the saucepan before heating.
- Cook the Syrup: Place the saucepan over medium heat and bring the syrup to a boil, stirring occasionally until the sugar is dissolved. Once boiling, stop stirring and let the syrup cook undisturbed until it reaches 300°F (150°C) on the candy thermometer (hard-crack stage). This will take approximately 20-30 minutes. Monitor the temperature closely and adjust the heat as needed to prevent burning.
- Temperature Stages: Reaching the hard-crack stage (300°F/150°C) is crucial for achieving the correct texture of torrone. This high temperature removes excess moisture and concentrates the sugar.
- No Stirring After Boiling: Once the syrup is boiling, avoid stirring as this can cause sugar crystals to form.
- Heat Control: Adjust the heat to maintain a steady simmer and prevent the syrup from scorching or boiling over.
- Whip the Egg Whites: While the syrup is cooking, in a large, clean, and grease-free bowl, beat the egg whites with cream of tartar (or salt) using an electric mixer (stand mixer or hand mixer) until stiff, glossy peaks form. The egg whites should be whipped to their maximum volume and hold their shape firmly.
- Clean Bowl and Beaters: Ensure your bowl and beaters are completely clean and free of any grease, as grease can prevent egg whites from whipping properly.
- Stiff Peaks: Whip the egg whites until they form stiff, glossy peaks. This means when you lift the beaters, the peaks should stand straight up and hold their shape.
- Slowly Add Hot Syrup to Egg Whites: Once the sugar syrup reaches 300°F (150°C), immediately and very slowly drizzle the hot syrup into the whipped egg whites in a thin, steady stream while continuing to beat on medium speed. Pour the syrup down the side of the bowl to avoid splashing. Be careful as the syrup is extremely hot.
- Slow and Steady Drizzle: Adding the hot syrup too quickly can deflate the egg whites. Pour it in a slow, steady stream while the mixer is running.
- Safety First: Be extremely cautious when working with hot sugar syrup as it can cause severe burns.
- Continue Beating: After all the syrup has been added, increase the mixer speed to high and continue beating for 5-7 minutes, or until the mixture becomes very thick, glossy, and slightly cooled. The mixture will increase in volume and become very sticky and marshmallow-like.
- Thick and Glossy: The mixture should become very thick, glossy, and hold its shape. It will be significantly denser than whipped egg whites alone.
- Slight Cooling: Beating for this duration helps to cool the mixture slightly and incorporate air.
- Fold in Hazelnuts and Chocolate: Remove the bowl from the mixer. Using a spatula, gently fold in the toasted hazelnuts and finely chopped dark chocolate until they are evenly distributed throughout the nougat mixture. Work quickly as the nougat will start to set as it cools.
- Gentle Folding: Fold in the hazelnuts and chocolate gently to avoid deflating the nougat mixture.
- Even Distribution: Ensure the hazelnuts and chocolate are evenly distributed throughout the nougat.
- Work Quickly: The nougat mixture will start to set as it cools, so work relatively quickly to incorporate the nuts and chocolate and transfer it to the pan.
- Pour into Prepared Pan: Immediately pour the nougat mixture into the prepared 8×8 inch pan. Use a spatula or your hands (lightly oiled or dampened with water) to spread the mixture evenly in the pan and press it down gently to create a smooth surface.
- Even Spreading: Spread the nougat evenly in the pan for a uniform thickness.
- Smooth Surface: Gently press the surface to make it smooth and even.
- Cool and Set: Let the torrone cool completely at room temperature for at least 4-6 hours, or preferably overnight, to allow it to set firmly. Do not refrigerate, as this can make the torrone sticky.
- Room Temperature Setting: Torrone sets best at room temperature. Refrigeration is not recommended as it can affect the texture.
- Patience is Key: Allow ample time for the torrone to set completely before attempting to cut it.
- Cut and Serve: Once the torrone is fully set and firm, lift it out of the pan using the overhanging wafer paper. Place it on a cutting board and use a sharp, serrated knife to cut it into squares or rectangles. If the torrone is sticky, you can dust the knife with powdered sugar or dip it in hot water and wipe it dry between cuts.
- Sharp Serrated Knife: A sharp serrated knife is best for cutting torrone cleanly without crushing it.
- Cutting Tips: Dusting the knife with powdered sugar or dipping it in hot water can help prevent sticking.
- Serving Size: Cut the torrone into bite-sized squares or rectangles for serving.
- Store: Store chocolate hazelnut torrone in an airtight container at room temperature. It will keep well for several weeks.
- Storage Conditions: Store torrone at room temperature in an airtight container to maintain its texture and prevent it from becoming sticky. Avoid storing in the refrigerator.
Nutrition
- Serving Size: one normal portion
- Calories: 250-300
- Sugar: 30-35 grams
- Sodium: 10-20 mg
- Fat: 10-15 grams
- Saturated Fat: 4-6 grams
- Carbohydrates: 35-40 grams
- Fiber: 1-2 grams
- Protein: 3-4 grams
- Cholesterol: 5-10 mg