Gifts From the Kitchen: Torrone

Coarsely chop cooking chocolate and nougat and melt together in a snow kettle in a hot water bath. Whip the cream, stir through with the nougat mixture, cool but do not solidify.

Divide the Brazil nuts, hazelnuts and walnuts evenly on a baking tray.

Spread remaining nuts evenly on a second baking sheet. Roast one after the other in the heated oven at 200 °C on the 2nd rack from the bottom for 8-10 min (gas 3, convection oven 180 °C ). Remove baking trays from the stove and cool. Grate hazelnuts, Brazil nuts and walnuts between hands to loosen skins as much as possible.

3. caramelize sugar in a wide saucepan until light brown. Add all nuts and seeds and stir briefly with the caramel. Immediately pour onto parchment paper and cool completely. Roughly break up the nut caramel with your hands.

Beat the butter, cardamom and 1 pinch of salt with the whisks of a mixer for 2 minutes until whitish. Fold in the nougat-whipped cream mixture briefly. Fold in the nut-caramel mixture with a wooden spoon. Pour the mixture into 4 wells (250 ml capacity each) of a baking pan and refrigerate covered with foil for at least 8 hours (preferably overnight).

Carefully remove the ingots from the edge of the mold with a kitchen knife. Dip them briefly in hot water and turn them out onto a plate. Leave to cool for 30 minutes and wrap in gold paper. They can be stored in a cool and dry place for at least 1 week.

Tempering cooking chocolate

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