Chocolate Almond Torrone

Chocolate Almond Torrone

(adapted & modified recipe from the “Chocolate – Cooking with the world’s best ingredient” book by Christine McFadden and Christine France 

Ingredients:

½ lb of dark chocolate

2 ounces of unsalted butter

1 egg white

½ cup of sugar

1 cup of flaked almonds

1/8 lb of white or pistachio chocolate (for the coating)

1 table spoon of rum

 

<!--[if !supportLists]-->1.       <!--[endif]-->Toast the almond flakes with a spoon of sugar and rum until golden brown.

<!--[if !supportLists]-->2.       <!--[endif]-->Melt the chocolate with the butter in a heatproof bowl over a saucepan of barely simmering water until smooth.

<!--[if !supportLists]-->3.       <!--[endif]-->Whisk the egg white with the sugar until stiff. Gradually beat in the melted chocolate mixture, then stir in the toasted almonds.

<!--[if !supportLists]-->4.       <!--[endif]-->Cool the mixture, then pour it over onto a large sheet of non stick foil and shape into a thick roll.

<!--[if !supportLists]-->5.       <!--[endif]-->As the mixture continues to cool, press the roll firmly into triangular shape, and set to chill until completely set.

<!--[if !supportLists]-->6.       <!--[endif]-->Make the coating. Make another chocolate mixture with white or any flavored chocolate (pistachio is pictured) . Unwrap the roll and with a clean knife spread the coating quickly over the surface..

<!--[if !supportLists]-->7.       <!--[endif]-->Press the flaked almonds in a thin even coating, working quickly before the chocolate sets.

<!--[if !supportLists]-->8.       <!--[endif]-->Chill the coated chocolate roll again until firm.