1 1/2 cups hazelnuts, roasted
2 x 180g dark chocolate, melted
1 1/4 cups nutella
1 tsp vanilla
pinch of sea salt (optional)
Preheat the oven to 180c/350f. Pour hazelnuts onto a baking tray and bake for 5-10 minutes until golden brown. Remove from the oven and allow to cool completely. Prepare a loaf pan with baking paper and set aside. This will be easier to remove the torrone once set.
In a large bowl all the dark chocolate and place in the microwave to melt completely. Once completely melted, add nutella, hazelnuts, vanilla and sea salt. Give it a generous stir to completely coat all the hazelnuts and that the other ingredients have incorporated well.
Carefully pour into lined loaf pan and running a spatula over the top to flatten and cover with plastic wrap. Place it into the fridge to set completely, for roughly 2 hours or overnight. Allow the torrone to come to room temperature before slicing. This is to ensure that you get even slices when cutting and that is does not crumble.