Chocolate Torrone

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 1/2 lb honey
• 1 cup sugar
• 4 tablespoons water, divided (2 tablespoons each)
• 2 egg whites
• 1 3/4 cups unsweetened cocoa (not "cocoa mix")
• 1 tablespoon sugar
• 1 1/4 lbs shelled hazelnuts, slightly toasted (can sub almonds if you prefer)
• ostia wafers (*enough to line two or three 6 x 8-inch loaf pans)

Recipe

• 1 *note:ostia wafers are very thin sheet-like pieces of unleavened wheat bread.
• 2 ostia may be found in some italian deli's, italian import stores, or candy making supply shops.
• 3 line two or three 6 x 8-inch loaf pans with wafer, and set aside.
• 4 place honey on top of a double boiler over boiling water.
• 5 stir constantly, until honey caramelizes (approx 45 min to 1 hr).
• 6 in a small saucepan, combine 2 tablespoons water and 1 cup sugar, let mixture boil slowly until caramelized.
• 7 beat egg whites until stiff.
• 8 add stiff egg whites to honey a little at a time, mixing well.
• 9 add caramelized sugar mixture, and mix well.
• 10 combine cocoa, 2 tablespoons water and 1 tablespoon sugar in a small saucepan, and cook until the mixture is creamy.
• 11 add the cocoa mixture and nuts to the egg mixture, mixing well.
• 12 pour the torrone mixture into wafer lined pans (about 2 inches deep).
• 13 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.
• 14 allow to cool.
• 15 when cool, remove from pans (if using waxed paper under the wafer of the torrone, peel off the waxed paper before slicing).
• 16 cut each pan into 2 long rectangular pieces.
• 17 wrap each piece tightly in waxed paper for storage.
• 18 to serve, cut each rectangular piece into 1/4-inch slices.
• 19 note: the longer torrone is stored, the harder/firmer it gets.