Chocolate Torrone Recipe - An Italian in my Kitchen (2024)

FAQs

What is an Italian torrone? ›

Torrone is a nougat confection usually served at Christmas time, primarily made of honey, beaten egg whites, almonds, wafers, hazelnuts and vanilla. Torrone may be commercially made or prepared at home: the most famous are those from Cremona, Alba, Siena and Benevento.

Torrone can be purchased in a variety of forms including bars, cubes, rounds, blocks, and bite-sized pieces. There is hard and crunchy (friable), and soft and chewy (morbido/tenero), torrone.

The most romantic story is that it was invented in Cremona, in northern Lombardy, in the 15th century to commemorate the marriage of the Duke of Milan's daughter. Cooks molded the sweet in the shape of the city's famous towers, called torrione, and the rest was history.

Torrone is often served with an after-dinner amaro (bitters), a sambuca (a sweet anise-tasting digestivo), or a liquor, such as Strega.

Abruzzo is home to torrone di Guardiagrele, a crunchy nougat made with whole toasted almonds mixed with sugar, cinnamon, and candied fruit. Gennaro Nurzia created a tender chocolate and hazelnut torrone in 1835, which today is produced in the towns Aquila and Sulmona.

Torrone is a traditional winter and Christmas confection in Italy and many varieties exist. It differ from the Spanish version in that a lower proportion of nuts is used in the confection. Traditional versions from Cremona, Lombardy, range widely in texture (morbido ( lit. 'soft') and chewy, to duro ( lit.

Torrone is a traditional Italian nougat candy made from egg whites, honey, and toasted nuts - almonds, hazelnuts, pistachios, walnuts, or a combination. The main difference between hard and soft torrone lies in the texture and consistency of the candy.

The torrone can be stored at room temperature or refrigerated in an airtight container for up to 2 weeks, using parchment to line the container and separate layers.

Italy's version of nougat is called the torrone. Torrone is a form of white nougat that is very similar to soft nougat in many ways yet there are some differences. One difference between French nougat and torrone is that torrone is finished off with white icing on top after it has been made.

The natural oil present in the almonds used to make turrón de jijona and turrón de Alicante means that it is normally kept in good condition. If we keep the turrón in a cool, dry and odour-free place, it can be kept in good condition for up to 1 year.

How long can you store torrone? ›

Store on the countertop in an airtight container for up to 2 weeks. The nougat will absorb moisture from the air, so be sure it's kept airtight and in a cool, dry place.

The flavors of torrone range from almond, pistachio, traditional, chocolate, cafe or coffee, hard and soft. Torrone, otherwise known as Italian nougat, is a confection made from honey, well-whipped egg whites, vanilla, and walnuts or almonds; it's an ancient sweet that requires considerable skill and care to make well.

It's made up of four things. White chocolate, marshmallow, almonds and rice paper (yes, you can eat the rice paper).

Golia Liquorice and Herbal Candies

Golia , Italy's most famous brand for liquorice candy, offers a variety of liquorice and herbal treats made with natural ingredients and flavors. Their small, round, hard candies turn soft when placed in your mouth and come individually wrapped in white paper.

France Nougat: Made in the Provence region since at least the sixteenth century. Known as 'nogat' in the Middle Ages.

Italy's version of nougat is called the torrone. Torrone is a form of white nougat that is very similar to soft nougat in many ways yet there are some differences. One difference between French nougat and torrone is that torrone is finished off with white icing on top after it has been made.

Torrone, the classic Italian nougat, is easy to make at home. Nougat is a sweet confection made of whipped egg whites, sugar and/or honey, and nuts. In this traditional torrone recipe, the honey-sweetened candy is flavored with orange and almond flavors, and packed with toasted almonds.

One of the differences between turrón and italian torrone is the proportion of nuts they contain: Spanish turrón has a minimum of 60% almonds, a higher percentage than Italian torrone. However, turrón and torrone probably have a similar origin, and there's little doubt it is Moorish.

Torrone is made by whisking whipped egg whites with a very hot syrup made from honey, sugar, and (sometimes) other invert sugars like glucose or corn syrup. The nougat is whipped to aerate the mixture, creating a magical, pillowy texture from something that would otherwise be a hardened, tooth-cracking block.