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Torrone di Cioccolato (Chocolate Honey Nougat)

1 1/4 lb hazelnuts
9 oz honey
1 cup sugar
9 oz semisweet chocolate coarsely chopped
2 egg whites, beaten stiff
paper-thin wafer sheets

Cook the honey in a double boiler, stirring often with a wooden
spoon, until it reaches the hardball state (more than 1 hour).
Meanwhile, toast the hazelnuts and remove the skin. Dissolve 3
tbsp of sugar in 3 tbsp water and cook over low heat until it
thickens. Add the chocolate to the syrup, stir and cook until
creamy. Set aside and keep hot. Dissolve the remaining sugar in a
little water and caramelize it. When the honey has reached the
hard-ball stage, slowly add the egg whites to the honey and stir
to obtain a soft white cream. Immediately add the caramelized sugar
and the chocolate mixture. Mix and add the hazelnuts. Arrange the
wafer sheets on a board or counter. Using a spatula dipped in water
spread the mixture on the wafers in a layer about 1 inch thick and
let it cool for 15-20 minutes. With a sharp knife cut the nougat
as desired. Cool completely and wrap each piece in foil. Store in
a cool place.


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