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

FAQs

What is Italian nougat made from? ›

Torrone, the classic Italian nougat, is easy to make at home. Nougat is a sweet confection made of whipped egg whites, sugar and/or honey, and nuts. In this traditional torrone recipe, the honey-sweetened candy is flavored with orange and almond flavors, and packed with toasted almonds.

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.

The city of Cremona in Lombardy has long proclaimed itself as the home of classical torrone. It maintains that the sweet was served there for the first time at the lavish banquet after the marriage of the Tuscan-born mercenary Francesco Sforza to Bianca Maria Visconti on October 2, 1441.

This torrone variant is typically made in Naples for Halloween (or All Saints' Day) but we think it's fitting ANY time of year, particularly Christmas! A hard chocolate shell surrounds a soft, nougat center with whole hazelnuts.

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.

Torrone isn't your average nougat candy – it's better than any other!! It's light, sweet, and soft, with heavenly floral and citrus notes. Tiny bits of pistachio and almonds add just a slight crunch. Make a batch of this Italian nougat for the holidays, a potluck dessert, or just because.

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.

Translation of torrone – Italian–English dictionary

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

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

The most romantic story is that it was invented in Cremona, in northern Lombardy, in the 15th century to commemorate the marriage of the Duke of Milan's daughter. Cooks molded the sweet in the shape of the city's famous towers, called torrione, and the rest was history.

What makes torrone hard? ›

The difference in making hard and soft torrone is in the cooking time and the amount of egg whites used hard torrone is cooked up to ten hours whereas soft torrone is cooked for no more than three hours.

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.

One of the differences between turrón and italian torrone is the proportion of nuts they contain: Spanish turrón has a minimum of 60% almonds, a higher percentage than Italian torrone. However, turrón and torrone probably have a similar origin, and there's little doubt it is Moorish.

Among the most beloved Neapolitan sweets are sfogliatelle. There are two versions, riccia (curly) and frolla (shortcrust), and the former is the most popular. Outside of Italy, these shell-shaped pastries are often known as lobster claws.

Cut the torrone into pieces about 1x2-inches. 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.

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.

Halva is probably one of the oldest sweets in the world, and nougat shares its genuinity and its real, authentic flavour. The difference is that halva is made either with a flour base or a nut butter base, whilst nougat uses egg whites to achieve its chewiness and mellow, creamy mouthfeel.

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

torrone. (Translation of nougat from the PASSWORD English-Italian Dictionary © 2014 K Dictionaries Ltd)