Chocolate Torrone

Preparation

Heat the honey until it begins to boil, then transfer to a stainless steel bowl over a bain-marie.

Whip sugar, egg whites, and lemon juice until stiff peaks form. Fold into the honey mixture while heating.

Warm powdered sugar to 140°F, whip with cream and vanilla, then add to the bowl.

Cook sugar, glucose, and water to 284°F, then mix into the nougat base.

Toast the almonds and pistachios, then mix into the nougat while still warm. Stir in the diced candied oranges.

Pour the mixture into lined molds and rest for 24 hours. Cut into pieces and dip in melted dark chocolate. Cool and wrap individually.