Chocolate Hazelnut Torrone (with photo)

[farfallina]

Hello everyone

This is the chocolate hazelnut torrone recipe I've got from Italian Bimby RC, very easy to prepare with our thermomix.
It makes 3 nougats.

They are super yummy!


Ingredients:

300 g dark chocolate, roughly broken into pieces
200 g Gianduja chocolate or milk chocolate, roughly broken into pieces
200 g Nutella
500 g toasted hazelnuts


Preparation:

    Put dark and Gianduja chocolate in TM Bowl. Chop for 5 seconds on Turbo Speed.

    Clean down the sides of TM Bowl. Add Nutella. Melt for 5 minutes at 70ºC on Speed 3.

    Add toasted hazelnuts and continue for 5 minutes at 70ºC on Reverse/ Speed 1.

    Cover a 20 x 30 cm rectangular pan with baking paper. Transfer chocolate mixture into the pan and distribute it evenly and flatten by pressing with a spatula or spoon.

    Cover with foil and refrigerate until the chocolate sets.

    Using a sharp knife cut it lengthwise into three pieces. Cover them with foil and store in the fridge.

    We prefer to serve them at room temperature although they are just as good also right out of the fridge.


Enjoy...


Photos: http://thermomixtarifdefterim.blogspot.it/2014/12/chocolate-hazelnut-torrone.html

[Cornish Cream]

This looks really good Farfallina..Another great recipe you have shared with us all 

[courton]

I am definitely trying this!

[achookwoman]

Thanks again Farfallina.  I agree,  your recipe is much nicer than the bought one.

[farfallina]

Thank you girls 

I hope you all enjoy it

[judydawn]

Lovely farfallina, thank you.

[Cuilidh]

I love the look and sound of this, but could someone please tell me what is the difference between dark chocolate and Gianduja?

... actually I have just googled this and it makes the torrone even more appetising.  Here's Google's answer to what Gianduja is:

Chocolate made with toasted hazelnuts ground into powder. It still has a smooth, chocolatey texture, but has the wonderful flavor of hazelnuts. An Italian or Swiss invention, depending on whom you believe. Who cares? It’s yummy.

Now all I have to do is find Gianduja, although I could probably make it myself in the TMX ... although, knowing me, I would end up with hazelnut butter and not fine powder .

I cheated, I'm just back from the market and bought some Gianduja there!

[farfallina]

Cuilidh you can substitute it with semisweet chocolate or milk chocolate.
I have a gianduia spread recipe, but it's a spread.  I don't know if it would work for this recipe.  It's a spread that hardens when kept in the fridge,  then softens at room temperature.
Semisweet chocolate might be your best bet I guess if you can't find gianduia

[Chocolatte]

This looks wonderful. I don't think I will have time to make it this Christmas,  but hopefully I will remember to make it next year.

Just a simple question, how do I toast hazelnuts? I'd hate to burn them. Thanks in advance

[trudy]

Yum! Thanks for the recipe.

[Cornish Cream]

This looks wonderful. I don't think I will have time to make it this Christmas,  but hopefully I will remember to make it next year.

Just a simple question, how do I toast hazelnuts? I'd hate to burn them. Thanks in advance

Tenina places her nuts, spread out on a tray into a cold oven set to 160c for 10-15 minutes until fragrant.

[Chocolatte]

Thanks for that Cornish Cream.

[farfallina]

I had bought some toasted hazelnuts.  The rest was raw.  I toasted mine at 180 in preheated oven until they were golden which took about 12 minutes.  It was the day I toasted all my nuts for both white and chocolate torrone.
I read somewhere that after toasting if you wrap them in a tea towel and then you rub the skin comes off.
Well...  It didn't work as I hoped.  It partially worked.  They tasted great equally anyway.

[Cuilidh]

Fortunately I was able to get my hazlenuts without skin - saves tons of trouble!  Last time I toasted them I forgot to set my timer and forgot all about them and some were a little too dark brown, but they were OK and the finished product was good (I think I was making Quirky Jo's nutella at the time).

[judydawn]

I like those too Marina, peeling hazelnuts has to be one of the worst jobs doesn't it   I tend to roast my nuts on the stove top in a heavy based frying pan, stirring the whole time until they colour up enough.  It doesn't take long at all really and as soon as they're coloured enough I remove them from the frying pan as they will continue to brown if you don't.