Torrone Bonbon

Beat the egg white until frothy. Reserve

Mix together the sugar, Karo syrup, and 1/4 cup of water

Cook over high heat until it reaches a firm ball stage

Gradually add to the egg whites while whisking continuously until stiff and starting to cool

Add the hazelnuts and mix delicately

Spoon onto a greased surface

Mold into two strips, 3cm x 30cm, with 1.5cm thickness

Place in a baking dish

Cover with aluminum foil and refrigerate for about 30 minutes until set

Cut into 3cm pieces

Melts the chocolate

Dip each piece of filling into the melted chocolate

Make approximately 30 bonbons

Note: To check if the mixture has reached a firm ball stage, place some on a cold water bath and verify if it forms a ball that retains its shape.