Chocolate Torrone for Dummies
This rich and addictively tasty confection is ridiculously easy to make. It goes well with a cup of coffee or a glass of milk.
- Marie biscuits 100 gm
- Almond or cashew nut 100gm
- Walnuts 4tablespoon
- Raisins 4tablespoon
- Semi-sweet dark cooking chocolate 250gm
- Butter 4tablespoon
- Brown/white sugar 100gm
- Vanilla essence 1 teaspoon
- Orange essence ½ teaspoon
- Roasted almonds 6-8 for garnish, optional
Break the biscuits into small pieces. Powder the almonds or cashew- nuts (I use Panasonic super mixer-grinder.) chop the walnuts. Chop the chocolate roughly.
Line a 22cm round pan with parchment paper or greased butter paper so that the paper comes up the edges of the pan.
Pour very hot water in a wide bowl. Place the chocolate in a smaller mixing bowl or saucepan and keep it in the hot water bath. Add butter. When the chocolate melts, add the sugar and stir till it is dissolved. Add the biscuits, powdered nuts, walnuts and raisins. Mix well. Stir in both the essences and pour this mixture in the prepared tin. Spread the mixture evenly in the tin. Stick the roasted almonds on top. (Optional). Cover the pan with a lid and place in refrigerator till the torrone is set and firm. (Minimum 3 hours).
Lift out the torrone, peel away the paper, place on a plate and return to refrigerator.
Serve chilled, cut into wedges.