a jar of Nocciolata by Rigoni or 270 g Nutella (see notes)
200 g toasted hazelnuts
Instructions
Divide your dark chocolate in 3 parts.
Take one third of the dark chocolate and place it in a metal or heatproof bowl over a smaller saucepan of simmering water. Make sure the bowl does not come in direct contact with the water. Let chocolate melt, stirring. Remove from the heat a little before it's completely melted. Continue stirring, until completely melted and smooth. Let it cool off a little bit (it should reach body temperature and not feel hot when you touch it). Brush your melted chocolate on the sides and the bottom your loaf pan, forming even coats (this will be the outer shell of the torrone). Refrigerate for 15 minutes or so.
Take another third of the dark chocolate and melt it as well, the same way. Take the pan from the fridge and apply more coats of dark chocolate all the sides and the bottom. If you end up with excess melted dark chocolate, just pour it on the bottom of the pan and spread it evenly. Refrigerate for 30 minutes.
Melt the milk chocolate, white chocolate, and Nocciolata (or Nutella) the same way as above. When completely melted, remove from the heat and add hazelnuts. Give the mixture a few stirs and let it cool off a little bit. Then pour into the pan coated with dark chocolate and spread mixture evenly. Refrigerate for about 1 hour.
Take the other third of your dark chocolate, melt it and then pour it over the cooled filling. Refrigerate your chocolate hazelnut torrone for about 2 hours. Let it stand at room temperature for an hour before serving.
Notes
- You can find Nocciolata by Rigoni at Whole Foods and Wegmans.
Recipe by Very EATalian at https://www.veryeatalian.com/torrone-dei-morti-chocolate-hazelnut-torrone/