Chocolate Torrone

Recipe by Dee514
READY IN: 2hrs


  • 12
    lb honey
  • 1
    cup sugar
  • 4
    tablespoons water, divided (2 Tablespoons each)
  • 2
    egg whites
  • 1 34
    cups unsweetened cocoa (NOT "cocoa mix")
  • 1
    tablespoon sugar
  • 1 14
    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)


  • *Note:Ostia wafers are very thin sheet-like pieces of unleavened wheat bread.
  • Ostia may be found in some Italian deli's, Italian import stores, or candy making supply shops.
  • Line two or three 6 x 8-inch loaf pans with wafer, and set aside.
  • Place honey on top of a double boiler over boiling water.
  • Stir constantly, until honey caramelizes (approx 45 min to 1 hr).
  • In a small saucepan, combine 2 Tablespoons water and 1 cup sugar, let mixture boil slowly until caramelized.
  • Beat egg whites until stiff.
  • Add stiff egg whites to honey a little at a time, mixing well.
  • Add caramelized sugar mixture, and mix well.
  • Combine cocoa, 2 Tablespoons water and 1 Tablespoon sugar in a small saucepan, and cook until the mixture is creamy.
  • Add the cocoa mixture and nuts to the egg white mixture, mixing well.
  • Pour the torrone mixture into wafer lined pans (about 2 inches deep).
  • 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.
  • Allow to cool.
  • When cool, remove from pans (If using waxed paper under the wafer of the torrone, peel off the waxed paper before slicing).
  • Cut each pan into 2 long rectangular pieces.
  • Wrap each piece tightly in waxed paper for storage.
  • To serve, cut each rectangular piece into 1/4-inch slices.
  • Note: The longer torrone is stored, the harder/firmer it gets.