Chocolate Torrone (Print Version)

# Ingredients:

01 - 12.3 ounces dark chocolate (for coating).
02 - 5.3 ounces milk chocolate.
03 - 3.5 ounces white chocolate.
04 - 3.5 ounces dark chocolate.
05 - 1/2 cup Nutella.
06 - 1 3/4 - 2 cups hazelnuts, whole peeled and toasted.

# Instructions:

01 - Melt coating chocolate over double boiler. Coat loaf pan twice, freezing 10-15 minutes between coats.
02 - Melt three chocolates together. Remove from heat and stir in Nutella until smooth.
03 - Fold hazelnuts into chocolate mixture. Pour into coated pan.
04 - Refrigerate 30 minutes, then top with remaining coating chocolate.
05 - Cover lightly with foil and refrigerate 3-6 hours before slicing.

# Notes:

01 - Can be stored up to 7 days.
02 - Can be frozen up to 6 months.
03 - Let sit 15 minutes before slicing if very cold.

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