NUTELLA CHOCOLATE TORRONE - ITALIAN TORRONE
- 300 g (10,5 oz) dark chocolate
- 350 g (12 oz) white chocolate
- 100 g (3,5 oz) milk chocolate or the same amount of white chocolate
- 350 g (12 oz) Nutella
- 230 g (7 oz) hazelnuts
- Finely chop 200 g (7 oz) of dark chocolate and melt over bain marie or in microwave. Consider that dark chocolate should be melted at max. 50°C-122°F and you should use it when cooled down, after about 15-20 minutes, at 33°C-91°F. A thermometer is not essential, you can use the chocolate when it is still melted but not too runny, but if you want, you can temper the chocolate to get a perfect shiny chocolate shell.
- Pour the slightly cooled down melted chocolate into a silicone loaf pan (23x10cm-9x4inch), or a disposable aluminium loaf pan, or a classic loaf pan well greased with butter and lined with parchment paper.
- Coat all the pan with an even melted chocolate layer. You can use a brush to spread it well. Put the coated mold into refrigerator until it hardens.
- Meanwhile toast hazelnuts for 2-3 minutes in a hot non-stick pan over low heat tossing often to avoid burnirng them. Transfer into a bowl and set aside.
- Finely chop white and milk chocolate and melt into microwave or bain marie.
- Add Nutella and mix well until combined.
- Incorporate toasted hazelnuts.
- Transfer the Nutella mix into the hardens chocolate loaf pan and place in freezer for about 30 minutes or until the top hardens.
- Finely chop 100 g (3,5 oz) of dark chocolate and melt over bain marie or microave and wait some minutes until slightly cool down.
- Pour the melted chocolate onto the hardened hazelnut Nutella filling into the loaf pan and use a brush to spread and seal it well.
- Place in refrigerator for at least 4 hours to hardens completely.
- Unmold it, use a hot knife to remove - if you have - the chocolate surplus sides on the bottom (this happens if you use a loaf pan that is a bit larger than the torrone mix amount).
- Bring at room temperature for about 20 minutes before slice it into thick slices.
As I always say for chocolate recipes: please use high quality chocolate bars and not compound or baking chocolate! The taste of high quality chocolate is very different from a compound chocolate.
You can make the filling with only white chocolate and Nutella: you just need to substitute the same amount of milk chocolate with white chocolate.
When the filling set in refrigerator after the resting time, it will become like a chocolate truffle consistency: firm but soft and it will melt in your mouth!
For this reason after the chilling time in refrigerator, when your Torrone is completely set, you can store it at room temperature at 19-20°C. You don’t need to store it in refrigerator or it will turn out pretty hard to slice (as you can see in my recipe video above where I sliced it right out from the fridge).
If you live in a hot climate (I mean, about 24°C or more at room temperature), I suggest to store it in refrigerator and bring it at room temperature about 20-30 minutes before slice it.
I didn’t temper dark chocolate for the shell, but If you want a professional result, you can temper it.
As you can see the result is not bad even if the chocolate is not tempered. That’s why I melted it at low temperature (about 45°C), then I let it cool down at about 32°C, then I used it to coat the mold.