Traditional Italian Chocolate Torrone

The roots of torrone date back to ancient Rome and even earlier Middle Eastern sweets. However, the modern Italian torrone is believed to have been introduced in Cremona, Lombardy, during a lavish 1441 wedding between Bianca Maria Visconti and Francesco Sforza. This traditional nougat quickly became a symbol of Italian celebration and craftsmanship.

Chocolate was introduced to Europe in the 16th century through Spanish explorers returning from the Americas. As chocolate became more popular and accessible, Italian confectioners began experimenting with it in the late 19th to early 20th centuries. The result? The irresistible chocolate torrone we know and love today. This modern twist on a medieval sweet gained particular popularity in southern Italy, especially in regions like Campania and Sicily, where local artisans added rich chocolate layers, nuts, and even dried fruits to their recipes.

Rich, Chewy Nougat with Nuts and Dark Chocolate

Chocolate Torrone is a delightful variation of the traditional Italian torrone, a classic nougat confection cherished throughout Italy. Known for its rich blend of flavors and textures, chocolate torrone has become a beloved treat, especially during holidays and festive occasions. Chocolate torrone is a chocolate-covered or chocolate-infused nougat that typically includes honey, sugar, egg whites, and a generous mix of nuts like almonds, hazelnuts, or pistachios. Some versions also feature candied fruits and may range from soft and chewy to firm and crunchy in texture.

Torrone dei Morti: A Sicilian Favorit

In Sicily, a unique variation called “Torrone dei Morti” (Nougat of the Dead) is made for All Souls’ Day (November 2nd). Unlike the crunchy version, this chocolate torrone is soft and fudge-like, often flavored with hazelnuts and shaped into large rectangular bars.

If you’re craving something a little more indulgent and nutty, the Chocolate Hazelnut Torrone is the richer, more flavorful twist you’ll want to reach for. With toasted hazelnuts folded into silky chocolate nougat, it’s a decadent upgrade from the classic version—perfect for serious chocolate lovers.

Traditional Italian Chocolate Torrone Recipe
Chocolate torrone or torrone al cioccolato is one of those treats that just makes you feel cozy inside. It’s a chocolatey take on the classic Italian nougat, and honestly, once you try it, it’s hard to go back. Think chewy, sweet nougat made with honey, whipped egg whites, and toasted nuts like hazelnuts or almonds but then add in rich dark chocolate or cocoa. It’s that perfect balance of nutty, sweet, and deeply chocolatey without being over the top. In Italy, it’s a holiday staple, especially around Christmas. Every family seems to have their own version passed down over the years.
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Prep Time 30 minutes
Cook Time 1 hour
Rest Time 6 hours
Servings: 24 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Nougat
  • 1 cup honey
  • 1½ cups granulated sugar
  • 2 large egg whites
  • 1½ tsp vanilla extract
  • ⅛ tsp Pinch of salt
  • 1½ cups whole roasted hazelnuts
  • ½ cup whole roasted almonds
  • 7 oz dark chocolate (70%), finely chopped
  • ½ cup candied orange peel or dried fruit (optional)
  • 2 Tbsp cocoa powder (for a richer chocolate flavor) (optional)
  • dark chocolate, melted, for dipping or coating (optional)
  • Powdered sugar for dusting (optional)

Equipment

  • Electric hand mixer or stand mixer
  • candy thermometer.

Instructions
 

  1. Prepare the pan: A 9×9-inch pan with parchment or rice paper. Leave some overhang for easy removal.
  2. Toast the nuts (if not pre-roasted): Preheat oven to 350°F (175°C). Toast hazelnuts and almonds for 8–10 minutes, stirring once. Let cool and set aside.
  3. Melt the honey and sugar: In a heavy-bottomed saucepan, heat honey and sugar over medium heat, stirring until dissolved. Simmer gently without stirring until it reaches 250°F (121°C) on a candy thermometer (hard ball stage). This takes about 10–15 minutes.
    Stir often and monitor carefully to prevent burning.
  4. Whip egg whites: While the syrup is cooking, beat egg whites with a pinch of salt until stiff peaks form.
  5. Combine: Once the sugar mixture reaches 250°F, slowly pour it in a thin stream into the egg whites while beating constantly.
    Continue whipping until the mixture thickens and becomes glossy (5–8 minutes).
  6. Add vanilla and chocolate: Fold in vanilla extract and chopped dark chocolate. Mix until chocolate is melted and fully incorporated. Quickly fold in toasted nuts and candied fruit (if using). The mixture will be thick and sticky.
  7. Spread into pan: Press the torrone mixture evenly into the prepared pan. Use a spatula (lightly oiled or wet) to smooth the surface. Allow to cool at room temperature for 6 hours until firm, then refrigerate for at least 5 hours or overnight.
  8. Cut and coat: Once firm, lift the torrone out and cut slices. Dip/drizzle in melted chocolate for an extra decadent touch. (optional)

Notes

Use a Candy Thermometer: Getting the sugar and honey mixture to the right temperature (250°F / 120°C) is crucial. Too low and the torrone won’t set properly; too high and it can become hard or crumbly. A thermometer makes all the difference for consistent results.
Use High-Quality Chocolate or Cocoa: The flavor of your torrone depends heavily on the chocolate. Use a good-quality dark chocolate (around 60–70% cocoa) or Dutch-processed cocoa powder for the best depth of flavor.
Toast the Nuts: Toasted nuts make a huge difference in flavor. Just 8–10 minutes in a 350°F (175°C) oven brings out their natural oils and adds crunch. Let them cool before mixing into the nougat.
Whip Egg Whites Until Stiff Peaks: Beat the egg whites until they’re glossy and hold stiff peaks. This helps create the light, chewy texture we love in torrone. Use a clean, dry bowl, any grease or yolk will keep them from whipping properly.
Work Quickly Once Everything’s Mixed: Once you combine the hot syrup with the egg whites and chocolate, it begins to set fast. Have your pan lined and nuts pre-toasted and ready to go.
Let It Set Fully: Torrone needs to rest at room temperature for at least 6 hours, preferably overnight, before cutting. This allows the texture to fully firm up.
Cutting Cleanly: Use a sharp knife lightly greased with oil or run under hot water. This helps you slice through without sticking or tearing the nougat.
Chocolate Hazelnut Torrone

A variation of chocolate torrone that specifically incorporates toasted hazelnuts as a star ingredient. Deep chocolate flavor enhanced by the roasted, nutty richness of hazelnuts.

Traditional Italian Chocolate Torrone

Craving Something Richer? Try the Chocolate Hazelnut Torrone Twist

If you’re the kind of person who always goes for the chocolate-hazelnut combo whether it’s gelato, spread, or anything nutty and sweet then you’re going to love this variation of classic chocolate torrone.

This Chocolate Hazelnut Torrone is everything you want in a holiday sweet: rich, chewy, deeply chocolatey, and packed with the warm, toasted crunch of hazelnuts. It’s a simple upgrade, but it makes a big difference in both taste and texture.

To make it, just stir an extra cup of toasted hazelnuts (make sure the skins are removed!) into your chocolate torrone base. That’s it. The extra nuts bring a bold, roasted flavor that pairs perfectly with the dark chocolate and honey. Plus, the crunch adds a satisfying bite that keeps each piece from feeling too heavy or overly sweet.

Honestly, it feels a bit like the grown-up cousin of the classic version, still comforting and traditional, but just a little more indulgent. It’s a crowd-pleaser at holiday gatherings, and it looks beautiful cut into rustic chunks and wrapped up for gifting.

Key Differences :
FeatureChocolate TorroneChocolate Hazelnut Torrone
NutsOptional (often almonds or pistachios)Always includes hazelnuts
FlavorChocolate-focusedChocolate + deep hazelnut
TextureVaries (chewy or firm)Softer, denser, nutty

Hard Ball Stage in Candy Making?

If you’re making candy at home—like chocolate torrone—you’ll often see recipes mention the hard ball stage. But what does that mean?

Cleanup:

Making chocolate torrone is a rewarding process but let’s be honest, nougat can be incredibly sticky! To make cleanup easier. Soak all mixing bowls, spatulas, and utensils in hot soapy water immediately after use. This helps dissolve the sugar and makes scrubbing effortless later on. Use a silicone spatula or bowl scraper — they’re much easier to clean and prevent waste!

Chocolate Torrone Variations

One of the best things about homemade chocolate torrone is how customizable it is. Whether you’re making it for the holidays, as a gift, or just to satisfy a sweet craving, these delicious variations will help you make it your own.

Nuts
For a richer, more intense flavor, toast your nuts before mixing them in. A traditional mix of hazelnuts and almonds works beautifully, but feel free to experiment with:
Pistachios – for a touch of color and elegance
Pecans – for a softer bite and buttery finish
A mix of all four for texture and complexity

Dried Fruit & Citrus
Add some chewy sweetness and vibrant color with:
Candied orange or lemon peel
Dried cherries, cranberries, or even figs
These fruits pair beautifully with dark chocolate and give your torrone a festive, Mediterranean flair.

Spices
Warm spices add depth and make your torrone even more comforting. Try a pinch of:
Cinnamon, Nutmeg, Fresh orange or lemon zest

Chocolate Coating & Toppings
Take your torrone to the next level by dipping or drizzling it with melted dark or milk chocolate. While the coating is still wet, sprinkle with:
Flaky sea salt – for that irresistible sweet-salty contrast
Chopped pistachios – for color and crunch
Crushed candy canes or peppermint – for a festive holiday twist

Storage

Place in an airtight container layered with parchment or wax paper to prevent sticking at room temperature for up to 2 weeks. Keep in a cool, dry place, away from direct sunlight or heat.

Refrigeration for up to 1 month. Refrigerate in an airtight container for longer freshness. Let it sit at room temperature for 15–20 minutes before serving for best texture.

Freezing (Optional) for up to 3 months. Wrap each piece tightly in plastic wrap, then place in a freezer-safe bag or container. Let thaw in the fridge overnight or at room temperature for a few hours before enjoying.