Rum and Chocolate Torrone – Bar with rum ganache

Torrone al Rum e Cioccolato, the bar with rum ganache and dark chocolate

D.Barbero’s Torrone al Rum e Cioccolato is a Piedmontese bar with three layers: a lush rum ganache with raisins as the main component, a thin strip of white torrone with Tonda Gentile hazelnuts, and a coating of dark chocolate. It is the most playful of the D.Barbero specialties.

Torrone al Rum e Cioccolato is a bar from the Cioccolateria & Torroneria D.Barbero in Asti, Piedmont. The largest layer is a creamy ganache made of rum and raisins, accompanied by a narrow base of white torrone with whole Tonda Gentile hazelnuts and honey – making up only about 15 percent of the bar. The entire piece is enrobed in aromatic dark chocolate.

Rum ganache, torrone shards, and a dark chocolate coating

The first bite meets the sharp dark chocolate coating, followed by the soft rum ganache with juicy raisins, which makes up the bulk of the bar. A narrow layer of white torrone with Tonda Gentile hazelnuts provides a crumbly accent on top. Crunchy, soft, tart, sweet – the play of textures changes with every bite, and the rum runs like a warm thread through the entire composition.

With this specialty, Davide Barbero has combined the pastry world of ganache with classic torrone craftsmanship. Artificial flavorings are deliberately avoided throughout the entire workshop, allowing the true character of the rum to shine through. A specialty for special occasions, for the hour after a meal, or as a small festive highlight when chocolate lovers and pastry enthusiasts sit together at the table.

Main ingredient rum ganache, torrone accent

Unlike classic torrone tablets, the Torrone al Rum e Cioccolato is more like a pastry praline in bar form. The rum ganache is whipped into a creamy consistency with fine rum and juicy raisins, forming the majority of the bar. The white torrone with Tonda Gentile hazelnuts is added as a thin layer of about 15 percent on top – a reminder of the manufactory’s original craft.

Subsequently, the entire bar is dipped into liquid dark chocolate until a uniformly dark shell is formed. After cooling, it is packaged in its characteristic shape. The process requires pastry experience: three components with different consistencies must come together without one overpowering the other.

This bar brings together what is otherwise created separately in the house: the confectionary with its ganache, the torroneria with the white nougat, and the cioccolateria with its dark coating. Three workshops, one bar.

The rum ganache is the star, soft and interspersed with raisins; the torrone is the crunchy counterpoint; the dark chocolate holds it all together. Slice it into thin pieces crosswise through the layers, and you will have all three in one bite. A bar for the late evening.

Seven generations of confectionery from Asti

In 1883, Melchiorre Barbero received the license in Asti to produce "Torroni e Noasetti" commercially. Today, seven generations later and still family-run, Giovanni Barbero and his nephew Davide Maddaleno continue to manage the workshop on Via Brofferio 84 – with the freedom to expand traditional recipes with contemporary variations. The Torrone al Rum e Cioccolato is one of these examples, in which D.Barbero demonstrates its expertise in several disciplines simultaneously.

You can find more specialties from D.Barbero with us – the classic Torrone Classico alle Nocciole in a 100g metal tin or the Gianduiotti pralines in copper-colored paper.

At room temperature, the three layers remain distinct

Creamy, fruity, and bold, the three layers converge. Cut into thin slices, the Torrone al Rum e Cioccolato is the perfect accompaniment to an espresso or a small glass of rum after a meal. Serve at room temperature so that the three layers remain clearly distinguishable – creamy rum ganache, crumbly torrone, and tart chocolate shell. Stored in a cool, dry, and sealed place, the bar will stay fresh for at least three months.