Chocolate Torrone

(A twist on a traditional favorite)

Topping:

• 1/3 lb. Callebaut Belgian Chocolate Dark Wafers

• 1/3 lb. Callebaut Belgian White Chocolate Wafers

• 1/3 lb. Callebaut Belgian Milk Chocolate Wafers

If you are unable to find this brand, just pick a good quality chocolate for baking (Merkens, Ghirardelli, Guittard, etc.)

These will be melted separately, get to room temperature, then swirled together gently to form a decorative coating on the top once the filling begins to harden.

Filling:

• 11/2 lb. milk chocolate

• 11/2lb. dark chocolate

• 1c. Nutella

• 2c. roasted whole hazelnuts

• Optional: 1 c. dried cherries

• 2 large sheet edible wafer paper (0stia) 9”x 12”

• 9’x12’x2’ nonstick baking pan

• Parchment paper

Place a sheet of parchment paper to fit a 9”x 12”x2” pan. Spray paper and along the sides of the pan lightly with plain cooking spray. Add a sheet of edible paper. Spray it lightly and then add a second sheet. This will help the sheets bond together. Place the pan in the refrigerator for approximately 30 minutes to harden the wafer paper slightly since it may soften with the cooking spray.

In a double boiler, melt together the mild and dark chocolate while continually stirring. Remove pan from heat and add in the Nutella to blend all ingredients into a smooth texture. Using a flat stirring paddle, fold in the hazelnuts and cherries. Cool to room temperature and pour mixture into the pan on top of the wafer paper. Place pan into the refrigerator for approx. 1 hour to moderately harden the chocolate. Remove from refrigerator and pour the

three melted chocolates, one at a time on top. Using a fork, make a swirling pattern on the top. Cover with foil and place back in the refrigerator to harden to a point where the chocolate is hard but not to hard so you can cut the torrone into 2’x11/2” pieces with little or no breakage. Once cut, you can place back in refrigerator to harden further. Place on a platter and serve.

Origin of Traditional Torrone

Like almost everything, countries want to take credit for their specialties, and torrone is no different. Based on Marco Terenzio’s writings, torrone comes from Roman origins. The Samnites (from what today is the region of Campania) describe in their first and second century texts honey, sugar, egg white, and nut sweet which is what we know as torrone. Now, we move to the Arab influence. During the 5th century A.D. when torrone began to phase out in Rome, due to the fall of the Roman Empire, the Arab community brought this treat into focus in Southern Italy, especially Sicily. It is also believed that Emperor Federico II of Swabia bought this treat to Northern Italy. Moving forward to the 15th century, it is sited that the Duke and Duchess of Milan had a form of the torrine (towers) prepared for their wedding. As time went on, torrone had both hard and soft constancies. Different types of nuts, honey, fruit flavors, seeds, spices, wafers, powdered sugar and even chocolate were used. Wow! What a history. I think my torrone recipe may reflect Gennaro Nurzia’s idea in 1835 with its use of chocolate and hazelnuts. This version is now produced in the towns of Aquila and Sulmona.

All I can say is that no matter what type of torrone you enjoy, Italians have once again led the way for amazing palatal delights for your table!!! Viva Italia!!!!!