Torrone Di Cioccolato - Chocolate Honey Nougat
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 2 egg whites, beaten stiff
- 9 oz semisweet chocolate coarsely chopped
- 9 oz honey
- 1 cup sugar
- Cut
- 1 1/4 lb hazelnuts
- 3 tbsp water
- paper-thin wafer sheets
- Cream
Possible health benefits
General information, not medical advice.
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Hazelnut
High in vitamin E · 47 mg per 100 g, 393% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in unsaturated fat · 88 g per 100 g, 92% of its fatty acids unsaturated
- Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].
- Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat..
Nutrients per 100 g of “Oil, hazelnut”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cook the honey in a double boiler, stirring often with a wooden spoon, until it reaches the hardball state (more than 1 hour). Meanwhile, toast hazelnuts and remove the skin. Dissolve 3 tbsp of sugar in 3 tbsp water and cook over low heat until it thickens. Add the chocolate to the syrup, stir and cook until creamy. Set aside and keep hot. Dissolve the remaining sugar in a little water and caramelize it. When the honey has reached the hard-ball stage, slowly add the egg whites to the honey and stir to obtain a soft white cream. Immediately add the caramelized sugar and the chocolate mixture.
- Mix and add the hazelnuts. Arrange the wafer sheets on a board or counter. Using a spatula dipped in water spread the mixture on the wafers in a layer about 1 inch thick and let it cool for 15-20 minutes.
- With a sharp knife cut the nougat as desired. Cool completely and wrap each piece in foil. Store in a cool place.
- Posted on FareShare 12-98 by Grazie Adams
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Spatula
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Kitchen thermometer