Torrone Abruzzese Al Cioccolato nougat
  1. Heat sugar with water, honey, and glucose syrup to 125 Celsius

  2. Whip 2 egg whites

  3. Melt 500 gr of dark chocolate 55%

  4. Toast the nuts (almonds, hazelnuts and pistachios)

  5. Combine heated sugar mixture with whipped egg whites

  6. Fold in melted chocolate and toasted nuts

  7. Place edible paper on work surface

  8. Pour nougat mixture onto edible paper

  9. Top with second edible paper

  10. Allow to cool and set

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍬Candy

Cuisine🇮🇹Italian

Occasions🎉Celebrations🎉Holidays

Season🔁Year-round

DifficultyMedium ⏰ 1h

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