Xocolata Torró Recipe

Background and History

Xocolata Torró, also known as chocolate nougat, is a traditional Spanish sweet that is especially popular during the Christmas season. Its origins can be traced back to the ancient Greeks and Romans, who consumed honey mixed with starches. Over the centuries, this evolved into the rich, nutty nougat we know today, with xocolata (chocolate) being a more recent addition that transformed it into a Spanish classic.

In Spain, particularly in Catalonia and Valencia, Xocolata Torró is a staple at festive tables. It is revered for its smooth texture and the deep, aromatic flavor of high-quality chocolate combined with the crunch and richness of nuts, making it a treat that tantalizes the taste buds.

Ingredients

• Dark Chocolate - 300g
• Hazelnuts - 150g
• Almonds - 150g
• Honey - 100g
• Sugar - 150g
• Egg Whites - 2
• Vanilla Extract - 1 teaspoon
• Salt - a pinch

Preparation

To begin preparing Xocolata Torró, gather all your ingredients and ensure they are at room temperature. This will help in achieving a smooth and even consistency. Preheat your oven to 180°C (350°F). Hazelnuts and almonds need to be roasted. Spread them evenly on a baking sheet and roast for about 10 minutes or until they're fragrant and golden brown. Meanwhile, finely chop the dark chocolate to make the melting process smoother.

Cooking Process

Step 1: Melting the Chocolate

Place a heatproof bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Add the chopped dark chocolate and stir gently until melted and smooth. Be careful not to overheat to prevent seizing.

Step 2: Preparing the Nut Mixture

Once the hazelnuts and almonds are roasted and slightly cooled, roughly chop them. Mix them with the melted chocolate. Add honey, sugar, and a pinch of salt. Stir until well incorporated.

Step 3: Making the Nougat Base

In a clean, dry bowl, beat the egg whites to stiff peaks using an electric mixer. Gently fold the egg whites into the chocolate and nut mixture. This step needs to be done delicately to maintain the airy texture of the nougat.

Step 4: Baking the Torró

Line a rectangular baking pan with parchment paper. Pour the mixture into the pan, spreading it out evenly with a spatula. Bake in the preheated oven for 30 minutes. Use a cooking timer to ensure precision.

Step 5: Cooling and Setting

Remove the xocolata torró from the oven and allow it to cool at room temperature for at least two hours. Once completely cooled, place in the refrigerator to set for an additional two hours for easy slicing.

How to Enjoy

Once set, remove the nougat from the pan and cut it into small squares or rectangles. Serve at room temperature to ensure the chocolate is at its most flavorful. Pair your Xocolata Torró with a steaming cup of coffee or a glass of Spanish red wine for a truly authentic experience. These treats also make lovely gifts during the holiday season, showcasing the rich, culinary heritage of Spain.

Enjoy your homemade Xocolata Torró, savoring each bite of this delightful mix of dark chocolate and roasted hazelnuts and almonds.