Italian All Souls’s Day Hazelnut Chocolate Torrone

October 31, 2018

Author Notes: The All Souls’s day is a Catholic festivity occurring on November 2nd, right after All Saints’ Day. Processions and recurrences occur and gifts are donated to so called “good children” the night between 1 and 2 November all over Italy. This is all done in memory of the dead, which are honoured by their relatives on the 2nd of November.

In Naples, the people use to prepare edible offerings, such as this Hazelnut Chocolate Torrone. Translated from Italian, this is called “Torrone of The Dead”. What a spooky name! This Torrone is made by layering chocolate, to create a crunchy crust, filled with a satisfying cream of chocolate and hazelnut. This is just perfect to cheer you up during these sad days of remembrance.
mad&delicacy

Makes: plumcake mold (20×10 cm)
Prep time: 20 min
Cook time: 4 hrs

Ingredients

  • 200 grams dark chocolate, roughly chopped
  • 200 grams white chocolate, roughly chopped
  • 400 grams Nutella cream
  • 150 grams hazelnuts, toasted and peeled
In This Recipe

Directions

  1. 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.
  2. 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.
  3. 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. To 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.

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