Torrone Di Cioccolato (chocolate Honey Nougat)

Cook the honey in a double boiler, stirring often with a wooden spoon, until it reaches the hardball state (more than 1 hour). Meanwhile, toast the hazelnuts and remove the skin. Dissolve 3 tbsp of sugar in 3 tbsp water and cook over low heat until it thickens. Add the chocolate to the syrup, stir and cook until creamy. Set aside and keep hot. Dissolve the remaining sugar in a little water and caramelize it. When the honey has reached the hard-ball stage, slowly add the egg whites to the honey and stir to obtain a soft white cream. Immediately add the caramelized sugar and the chocolate mixture. Mix and add the hazelnuts. Arrange the wafer sheets on a board or counter. Using a spatula dipped in water spread the mixture on the wafers in a layer about 1 inch thick and let it cool for 15-20 minutes. With a sharp knife cut the nougat as desired. Cool completely and wrap each piece in foil. Store in a cool place.