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

FAQs

What is Italian torrone made of? ›

Classic torrone from Cremona contains honey, almonds, hazelnuts, sugar, egg whites, and wafers, in hard and soft styles. The cooking times of the two differ—hard torrone bakes for up to ten hours, while the soft version doesn't exceed three.

One of the best—and most perplexing—things about torrone is the number of different varieties you'll find. The candy is usually labeled either morbido (soft) or friabile (crunchy), but within those two categories there's a wide range of textures, from melting and cloudlike all the way to shatteringly crisp.

A nougat made of honey, sugar and egg whites with toasted almonds, torrone is the most popular Italian candy. Torrone is loved throughout Italy and almost every Italian town has its own recipe or favorite way to make this sweet treat. Torrone is thought to have been an ancient, pre-medieval recipe.

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

Translation of torrone – Italian–English dictionary

nougat [noun] a sticky kind of sweet containing nuts etc.

He may also be responsible for why we eat it at Christmas time because legend has it that the emperor always ate an exotic sweet, perhaps torrone, on his birthday, that is, on December 26.

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. It should be remembered that turrón is mainly toasted almonds, honey and sugar.

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 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.

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.

Which country eats turrón? ›

Turrón or torró has been known at least since the 15th century in the city of Jijona/Xixona (formerly Sexona), north of Alicante. Turrón is commonly consumed in most of Spain, some countries of Latin America, and in Roussillon (France). The similar torrone is typical of Sicily, Cremona and Benevento, in Italy.

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

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

First things first: even though they often appear as a combo, nougat is not chocolate. Instead, nougat is a confectionery made from sugar, fat, almonds or hazelnuts and cocoa or cooking chocolate. Nougat also looks different from chocolate. It has a lighter brown colour.

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.

Nougat is a fluffy, aerated confection that is made of sugar or honey and egg whites. It often contains fruits and nuts. Traditional nougat resembles fudge and is a far cry from the processed candy fillings you might be familiar with, which are generally made with hydrolyzed proteins and corn syrup.

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.

Cover the top surface of the candy with a single piece of edible wafer paper, trimmed to fit the pan.