In a pot add the glucose, the honey and the sugar with a little drop of water. Place this on the stove on low heat to start melting the sugars slowly.

Meanwhile melt the chopped chocolate in a heat proof bowl over a bain-marie (double boiler). Alternatively melt it in the microwave in sets of 30 seconds mixing between every set.

When the caramel starts to bubble whip with a mixer the egg whites with a little pinch of salt until firm and stiff.

Turn the heat of the caramel and use a thermometer to reach 125 degrees Celsius. Do not mix the caramel to avoid sugar crystals to form but turn the pot around to mix the caramel if needed.

Now pour the hot caramel gradually into the whites while still mixing at medium speed as if you were making Italian meringue.

When finished continue to mix at low speed and toast the nuts in the oven at 180 Celsius for about 10 minutes.

Line a baking parchment sheet in a deep baking tray (at least 3cm) that is more or less of the widths and length of your starch paper or alternatively cut the paper to fit the tray.

Place the first edible paper on the bottom of the tray.

Now mix the hot smooth chocolate with the hot meringue and when ready add the hot nuts and mix well quickly until uniform.

Pour the mixture into the tray and spread it as best as you can.

Quickly cover with the second leaf of starch paper and press it with clean and dry hands.

Add a second sheet of parchment and apply pressure with a second tray to even the torrone and add weights in the form of canned food or anything you have to keep the torrone from losing its shape.

Let it cool overnight and only then remove the weights and carefully remove the parchment sheet without scratching the edible paper and let the torrone free.

Cut the torrone as you wish and enjoy it.