My Chocolate & Hazelnut Torrone recipe is everything you could want in a dessert: chocolate, more chocolate, and some hazelnuts for good measure!
In a heat-safe bowl melt over 1 cup (7oz/200g) bittersweet chocolate either over a ban Marie or gently in the microwave.
Pour roughly ½ (3 ½oz/100g) of the melted chocolate on the sides and the bottom of a 9 x 5 " loaf pan, forming the outer shell of the torrone. Refrigerate for 20 minutes to set.
Remove the loaf pan from the fridge and repeat the process again swirling around the remaining ½ (3 ½oz/100g) of melted bittersweet chocolate. Place back in the fridge to set.
Melt the milk chocolate, white chocolate, and Nutella the same way as above. When completely melted, add in the toasted hazelnuts and stir. Set aside to cool down for 20 minutes before moving on to the next step.
Once cooled, pour the hazelnut filling into the pan coated with dark chocolate and spread the mixture evenly. Gently tap the loaf pan on the counter to release any air bubbles. Refrigerate for about 1 hour.
Take the remaining ⅓ cup (2oz/60g) of bittersweet chocolate, melt it, and then pour it over the cooled filling. Refrigerate your chocolate hazelnut torrone for about 2 hours or until fully set. Let it stand at room temperature for an hour before slicing and enjoying. Store torrone in the fridge for up to 7 days.