White Torrone dei Morti with Pistachio Heart

Method

1. Toast the hazelnuts in a pan for a few minutes until fragrant. Set aside.
2. Divide the white chocolate, white spreadable cream, and toasted hazelnuts into two equal parts.
3. For the first layer: melt half of the white chocolate in a bain-marie or microwave. Add half of the white spreadable cream and mix until smooth. Add half of the toasted hazelnuts and mix.
4. Pour the mixture into a mold (about 1 kg capacity) and level with a spatula. Let it cool slightly until it is firm but not hard.
5. Using a spoon, create a well in the center, leaving a border of about 1 cm. Remove the center part.
6. Fill the well with pistachio spreadable cream, forming a cordon.
7. For the second layer: repeat the process by melting the remaining white chocolate, adding the remaining white cream and remaining toasted hazelnuts. Pour the mixture over the pistachio layer, covering it completely.
8. Tap the mold on the work surface to level. Let it cool at room temperature (or in the refrigerator to speed up) until solid but still soft.
9. Once cooled, remove from the mold. Cut at room temperature (not cold) to avoid breaking.