Torrone dei morti (All Souls' Nougat)

Homemade hazelnut torrone is a wonderfully indulgent sweet, easy to prepare, perfect as a gift or to decorate your table centrepiece.

Torrone dei morti ("nougat of the dead") is a traditional Italian sweet prepared for the feast of All Saints and the Day of the Dead, celebrated on 1st and 2nd November. This sweet has ancient origins and represents an important culinary tradition linked to the remembrance of the departed.

Its preparation varies slightly depending on the Italian region, but it is usually made with ingredients such as almonds, walnuts, honey, sugar and aromatic spices like cinnamon and cloves. This blend of ingredients gives torrone dei morti a unique, sweet and enveloping flavour, evoking the autumn atmosphere and centuries-old traditions linked to the remembrance of loved ones.

Its soft texture and intense fragrance make torrone dei morti an irresistible sweet for many people, who enjoy it during commemorations and moments of reflection dedicated to the memory of their dear ones.

Beyond its symbolic meaning tied to tradition, torrone dei morti is a truly authentic culinary delight that brings together genuine flavours and scents typical of the autumn season. Its artisan preparation and attention to detail make this sweet a symbol of sharing and remembrance, further strengthening the bond between tradition and taste in Italian culinary culture.

INGREDIENTS

• Equipment: a silicone loaf tin
• 300 g dark chocolate
• 350 g white chocolate
• 100 g milk chocolate
• 300 g Nutella (about 4 heaped tablespoons)
• 250 g toasted, skinned hazelnuts
  a silicone loaf tin

METHOD

• • First, melt the dark chocolate in a bain-marie, which will be used to create the outer shell of the torrone.
  • So chop the chocolate into small pieces and place it in a small saucepan to melt over a bain-marie, waiting for the gentle heat to melt the chocolate.

• • Once ready, remove it from the heat and let it cool slightly so it becomes thicker. Then, using a spatula or a kitchen brush, spread it over the entire surface of the mould, creating the shell of the torrone.
  • Now place the mould in the freezer for 5 minutes so it can set.
  • Meanwhile, using the same bain-marie method, chop up the white chocolate and the milk chocolate and melt them together.
  • Once melted, add the Nutella and the toasted hazelnuts. Let the mixture rest until it cools slightly, stirring occasionally.

• • Finally, take the mould out of the freezer and pour the Nutella and hazelnut mixture into it. Then back into the fridge to cool.
  • Now all that's left is the outer coating on the surface that will turn it into a real torrone! So once the mixture has cooled, spread the rest of the dark chocolate over the surface of the mould.
  • Back into the fridge again, where this time it will stay for two to three hours. Once completely cooled, the chocolate will set solid.
  • Take the torrone out of the mould and wrap it up
• Your soft chocolate torrone with hazelnuts and Nutella keeps well in a plastic or tin box at room temperature, in a cool, dry place.