Soft Torrone of the Dead of November 2nd with Gianduia Flavor

Method

1. Toast the hazelnuts for a few minutes.
2. Melt the milk chocolate in a double boiler or microwave in short bursts.
3. Add the spreadable cream to the melted chocolate and stir gently until fully incorporated.
4. Add the toasted hazelnuts and mix well.
5. Optional: Let the mixture cool slightly for a few minutes to prevent the hazelnuts from sinking.
6. Pour the mixture into the chosen mold.
7. Tap the mold or use a utensil to release any air bubbles.
8. Let it cool at room temperature for 2-3 hours.
9. Remove the torrone from the mold, cut it, and serve.