Special Torrone covered in plain chocolate with Hazelnuts is a confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped into either a rectangular tablet or a round cake. It is frequently consumed as a traditional Christmas dessert inSpain and Italy. There are also some varieties in Latin America and the Philippines. In other countries it often appears, sometimes chocolate-coated, in a mixed box of chocolates.
Turrón in different forms has existed in the Mediterranean region since Roman times. Turrón is definitely known since at least the 15th century in the city of Jijona (formerly Sexona, or Xixona in Valencian), north of Alicante. The similar Torrone is typical of Bagnara, Taurianova and Cremona in Italy. Turrón is commonly consumed in most of Spain, some countries of Latin America, and in Roussillon (France). There are similar confections made in the Philippines.
Variations are found throughout the Mediterranean basin.
It can take on a variety of consistencies and appearances, however they traditionally consisted of the same ingredients; the final product may be either hard and crunchy, or soft and chewy. Thirty years ago almost all turrón recipes followed the same specifications, but since the diversification of products there are currently dozens of varieties: chocolate with puffed rice or whole almonds; all kinds of chocolate pralines, with or without liquor, candied fruits or whole nuts; fruit pralines; and even sugarless variations (sweetened with fructose or artificial sweeteners).