Torrone dei Morti
Category: Sweets
Servings: 10
Ingredients
| Ingredient | Quantity |
|---|---|
| Dark Chocolate | 300g |
| White Chocolate | 500g |
| Hazelnut Spread | 400g |
| Whole Peeled Hazelnuts | 300g |
Instructions
To create the perfect Torrone dei Morti, begin by finely chopping 100g of dark chocolate. Melt this chopped chocolate using a bain-marie (double boiler method), ensuring itβs completely smooth.
Next, take a slightly tapered loaf pan (approximately 22×8 cm at the base and 26×11 cm at the top, with a height of 7.5 cm). Pour the melted dark chocolate into the pan, spreading it evenly to coat the bottom. Place the pan in the coldest part of your refrigerator, allowing it to set for at least 30 minutes, or until the chocolate has fully hardened.
Once the first layer of chocolate has solidified, melt another 100g of dark chocolate using the same bain-marie technique. Using a kitchen brush, carefully apply this melted chocolate along the edges of the pan. This step is crucial because it ensures the two layers of chocolate will fuse together more effectively, creating a stronger, thicker layer. Once applied, place the pan back into the refrigerator for at least 30 minutes to allow this layer to set.
While the chocolate is cooling, it’s time to prepare the filling. Finely chop the white chocolate and melt it using the bain-marie method until smooth. Transfer the melted white chocolate into a large mixing bowl. Add the hazelnut spread to the bowl and stir well, ensuring that the mixture is thoroughly combined while the chocolate remains warm.
By now, the chocolate layer in the pan should be completely set. Remove the pan from the refrigerator and pour the creamy hazelnut and white chocolate mixture into the pan. Use a spatula to smooth and level the surface of the filling.
Return the pan to the refrigerator for at least 4-5 hours. Cover the pan with a sheet of aluminum foil, making sure the foil does not touch the surface of the filling. This step will prevent the filling from sticking to the foil during the cooling process.
After the allotted time, check to ensure that the surface of the torrone is firm and well set. Melt the remaining 100g of dark chocolate using the bain-marie method. Pour this over the top of the cooled filling, brushing the chocolate evenly over the surface of the torrone.
To remove the torrone from the pan, carefully run a knife along the edges of the pan to loosen the chocolate. Discard any excess chocolate (which can be reused for other purposes). Invert the pan onto a cutting board or serving platter. Gently tap the bottom of the pan to help the torrone come out smoothly.
Your Torrone dei Morti is now ready to be sliced and enjoyed, offering a delightful combination of rich chocolate and creamy hazelnut filling, perfect for special occasions or as a festive treat.
