Comments on: Semifreddo with torrone – Semifreddo al torrone http://www.cookingwithpatty.com/italian/recipe/semifreddo-with-torrone/ my Italian recipe collection Mon, 30 Aug 2010 22:30:51 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Patty http://www.cookingwithpatty.com/italian/recipe/semifreddo-with-torrone/comment-page-1/#comment-247 Patty Mon, 29 Mar 2010 09:11:28 +0000 http://www.cookingwithpatty.com/italian/?p=1014#comment-247 @Chris: I never made torrone myself, even if I'm always tempted to try and make it for Christmas. I'm sorry but I wouldn't know how to help you, especially with this modern version of torrone. @Chris: I never made torrone myself, even if I’m always tempted to try and make it for Christmas. I’m sorry but I wouldn’t know how to help you, especially with this modern version of torrone.

]]> By: Chris in IN http://www.cookingwithpatty.com/italian/recipe/semifreddo-with-torrone/comment-page-1/#comment-239 Chris in IN Mon, 22 Mar 2010 15:48:22 +0000 http://www.cookingwithpatty.com/italian/?p=1014#comment-239 Hello Patty I just returned from Boston and while there I made numerous treks to the North End to eat & to visit the bakery's there-Mike's Pastry, Modern Pastry and Bova's Bakery. Of the 3 Modern had the most delicious Torrone! I had never eaten it before and I asked for chocolate covered biscotti and the girl said you want torrone? Then she pointed at a bar that was covered with chocolate and looked great so I said yes. I had no idea what I was getting. It cost me $4.75 and I thought that was kind of expensive. I got back to my hotel room and sunk my teeth into it-oh my oh my oh my!!!! It was the most incredibly DELISH thing I've ever eaten!! While the other two bakeries had their own wonderful things they couldn't touch the quality of the nougat in Modern's Torrone and the layer of caramel between the nougat and chocolate-too die for!!! Needless to say I now want to recreate the torrone at home. I was searching for a good Italian cookbook that will lay it out for me step by step. Then I found your blog and this recipe which looks very well laid out. Can you tell me how they get the layer of caramel on top of the nougat? And how they pour the chocolate layer on top of that? Any help you can give me would be greatly appreciated. If you can tell me of a cookbook where I can find it laid out well I'll purchase one. Thanks so much for posting your semifreddo w/torrone recipe! And the photos are very good too. Chris in IN Hello Patty I just returned from Boston and while there I made numerous treks to the North End to eat & to visit the bakery’s there-Mike’s Pastry, Modern Pastry and Bova’s Bakery. Of the 3 Modern had the most delicious Torrone! I had never eaten it before and I asked for chocolate covered biscotti and the girl said you want torrone? Then she pointed at a bar that was covered with chocolate and looked great so I said yes. I had no idea what I was getting. It cost me $4.75 and I thought that was kind of expensive. I got back to my hotel room and sunk my teeth into it-oh my oh my oh my!!!! It was the most incredibly DELISH thing I’ve ever eaten!! While the other two bakeries had their own wonderful things they couldn’t touch the quality of the nougat in Modern’s Torrone and the layer of caramel between the nougat and chocolate-too die for!!! Needless to say I now want to recreate the torrone at home. I was searching for a good Italian cookbook that will lay it out for me step by step. Then I found your blog and this recipe which looks very well laid out. Can you tell me how they get the layer of caramel on top of the nougat? And how they pour the chocolate layer on top of that? Any help you can give me would be greatly appreciated. If you can tell me of a cookbook where I can find it laid out well I’ll purchase one. Thanks so much for posting your semifreddo w/torrone recipe! And the photos are very good too.
Chris in IN

]]> By: Curt http://www.cookingwithpatty.com/italian/recipe/semifreddo-with-torrone/comment-page-1/#comment-32 Curt Wed, 24 Dec 2008 14:16:38 +0000 http://www.cookingwithpatty.com/italian/?p=1014#comment-32 Wow Patty! You did it again, this looks really delicious. I love the pictures, I can almost taste it. My daughter Ooma would really appreciate this one. Thanks again :-) Wow Patty!

You did it again, this looks really delicious. I love the pictures, I can almost taste it.
My daughter Ooma would really appreciate this one.

Thanks again :-)

]]> By: Patty http://www.cookingwithpatty.com/italian/recipe/semifreddo-with-torrone/comment-page-1/#comment-27 Patty Mon, 22 Dec 2008 21:21:39 +0000 http://www.cookingwithpatty.com/italian/?p=1014#comment-27 Joyce, 300 were the grams I forgot to convert it to ounces :-). What I mean here is some chocolate swirls or shavings on top of the Semifreddo before bringing it to the table. Actually I didn't post a picture of it so it may have been confusing. Once it is sliced then add the sauces on the individual servings as in the picture. Sorry about the confusion ciao, Patty Joyce,
300 were the grams I forgot to convert it to ounces :-).
What I mean here is some chocolate swirls or shavings on top of the Semifreddo before bringing it to the table. Actually I didn’t post a picture of it so it may have been confusing. Once it is sliced then add the sauces on the individual servings as in the picture.

Sorry about the confusion

ciao,
Patty

]]> By: Joyce http://www.cookingwithpatty.com/italian/recipe/semifreddo-with-torrone/comment-page-1/#comment-26 Joyce Mon, 22 Dec 2008 13:16:58 +0000 http://www.cookingwithpatty.com/italian/?p=1014#comment-26 The Semmifreddo looks delicious. I have a couple of questions. !. is 300 Torrone the name of the Torrone or quantity? What quantity of Torrone is needed for the first part (making the semifreddo)? 2. I'm confused by steps 2 & 3 of the presentation. Step 2: decorate it with dark and white chocolate: Is that the sauce? Step 3: When it's sliced, then it's topped by the chocolate sauces. Different from step 2? I agree that real Italian torrone is special. I have part of one remaining bar of Torrone Nurzia from l'Aguila in Abruzzo that I bought a year ago. I can't bear to finish it. Thanks for your help. Joyce The Semmifreddo looks delicious. I have a couple of questions.

!. is 300 Torrone the name of the Torrone or quantity? What quantity of Torrone is needed for the first part (making the semifreddo)?

2. I’m confused by steps 2 & 3 of the presentation.
Step 2: decorate it with dark and white chocolate: Is that the sauce?
Step 3: When it’s sliced, then it’s topped by the chocolate sauces. Different from step 2?

I agree that real Italian torrone is special. I have part of one remaining bar of Torrone Nurzia from l’Aguila in Abruzzo that I bought a year ago. I can’t bear to finish it.
Thanks for your help.
Joyce

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