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1
Heat the oven to 160 °C. Spread the hazelnuts on a baking tray in a single layer and toast until deep golden — 12 to 15 minutes. Tip immediately onto a clean cloth, fold over, and rub vigorously to remove the skins while still hot. Spread to cool. The nuts should smell deeply roasted and show an even amber colour; any pallor means more time is needed.
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2
Line a rectangular mould (roughly 20 × 8 cm) with wafer paper if using, pressing it flat against the base and sides. Set aside.
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3
Melt two-thirds of the chopped chocolate with the sugar and honey in a bowl set over barely simmering water, stirring until fully liquid and the sugar has dissolved. Remove from the heat. Add the reserved one-third of chopped chocolate in stages, stirring constantly, and work the mass until it cools to 31–32 °C on an instant-read thermometer. This is the tempering step, and it is where the torrone lives or dies: chocolate held above this temperature will not crystallise correctly and will bloom white and crumble rather than snap.
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4
Stir in the pinch of cinnamon. Fold in the toasted hazelnuts, almonds, and dried fig pieces. The mixture should be fluid enough to pour but slightly thickened so the nuts remain suspended rather than sinking; if it moves too freely, stir for another minute off the heat until it coats the back of the spoon.
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5
Pour into the prepared mould and smooth the surface with a palette knife. Tap the mould twice on the worktop to settle the mixture. Leave at cool room temperature — not the refrigerator — until fully set and firm to the press, at least 2 hours. The surface should be uniformly matt and dark, with no streaking or condensation.
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6
Unmould onto a board. The torrone should release cleanly and, when broken or sliced, give a clear snap and a cross-section of whole nuts and fruit distributed throughout the dark chocolate. Any soft, greasy, or crumbling break indicates the chocolate was not correctly tempered.