Chocolate Torrone Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the marshmallow creme and marmalade with a rubber spatula in a medium bowl. Set aside.
• Spread the almonds and pistachios on a rimmed baking sheet. Toast in the oven just until fragrant, about 5 minutes. Add the warm nuts and salt to the bowl with the marshmallow creme and fold everything together. Divide the mixture evenly among 8 serving dishes and cool to room temperature. Grate the chocolate over the top just before serving.

Steps:

• Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds and pistachios in a warm place until ready to add at the end. This makes it easier to mix them in.
• Pour honey into a heavy-bottomed pot. Add sugar. Mix and stir over low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth, about 30 minutes. Remove pot from heat.
• Place the egg whites in a mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Place pot back on low heat. Gradually whisk about a quarter of the whipped egg whites into the honey/sugar mixture; whisk in the remaining egg whites in 3 more batches.
• Continue cooking over low heat, stirring constantly with a spatula until mixture turns a brighter white and a ribbon of the mixture does not immediately incorporate back into the rest of the mixture and stays intact on the surface for a while. This will take about 40 minutes. You can add a few drops of the mixture into a small bowl of ice cold water to test the consistency; ideally it should feel like soft clay.
• Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly.
• Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic.
• Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges.
• Cut torrone into 1-inch squares using a sharp serrated knife.

Steps:

• *Note:Ostia wafers are very thin sheet-like pieces of unleavened wheat bread.
• Ostia may be found in some Italian deli's, Italian import stores, or candy making supply shops.
• Line two or three 6 x 8-inch loaf pans with wafer, and set aside.
• Place honey on top of a double boiler over boiling water.
• Stir constantly, until honey caramelizes (approx 45 min to 1 hr).
• In a small saucepan, combine 2 Tablespoons water and 1 cup sugar, let mixture boil slowly until caramelized.
• Beat egg whites until stiff.
• Add stiff egg whites to honey a little at a time, mixing well.
• Add caramelized sugar mixture, and mix well.
• Combine cocoa, 2 Tablespoons water and 1 Tablespoon sugar in a small saucepan, and cook until the mixture is creamy.
• Add the cocoa mixture and nuts to the egg white mixture, mixing well.
• Pour the torrone mixture into wafer lined pans (about 2 inches deep).
• Top mixture with another piece of wafer (cut to fit), lightly pressing it onto the surface, making sure there are no air bubbles under the wafer.
• Allow to cool.
• When cool, remove from pans (If using waxed paper under the wafer of the torrone, peel off the waxed paper before slicing).
• Cut each pan into 2 long rectangular pieces.
• Wrap each piece tightly in waxed paper for storage.
• To serve, cut each rectangular piece into 1/4-inch slices.
• Note: The longer torrone is stored, the harder/firmer it gets.