1 1/2 cups hazelnuts, roasted
2 x 180g dark chocolate, melted
1 1/4 cups nutella
1 tsp vanilla
pinch of sea salt
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. 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.