Torrone

Combine the hazelnuts and honey in a saucepan and cook over low heat, stirring until the hazelnuts are fully dissolved

Cook the mixture without stirring until it reaches the firm-ball stage

Check the temperature by dropping a small amount of the mixture into cold water

Shape the mixture into a ball

The ball should hold its shape

Just before the mixture is ready, beat the egg whites until stiff

Wait for the temperature and slowly add the warm mixture to the egg whites, beating continuously until thick

Add the hazelnuts and orange extract and quickly mix with a wooden spoon before it sets

Pour the torrone onto a well-greased surface and shape into a 40x25cm rectangle

Allow to cool and cut into squares

Coat each square in melted chocolate and let dry on a parchment-lined surface

To melt and temper the chocolate:

Place the chopped chocolate in a heatproof bowl set over simmering water, stirring occasionally

Continue stirring until the chocolate is smooth and even

Test with a spoon

Pour 2/3 of the chocolate onto a marble slab or stone, if possible

Leave the remaining chocolate in the double boiler, away from direct heat

Work the chocolate with a spatula, making regular motions to cool it slightly and thicken it

Return this chocolate to the bowl with the remaining chocolate and mix outside the heat source

Cover the truffles as per the recipe.