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*Note:Ostia wafers are very thin sheet-like pieces of unleavened wheat bread.
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Ostia may be found in some Italian deli's, Italian import stores, or candy making supply shops.
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Line two or three 6 x 8-inch loaf pans with wafer, and set aside.
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Place honey on top of a double boiler over boiling water.
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Stir constantly, until honey caramelizes (approx 45 min to 1 hr).
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In a small saucepan, combine 2 Tablespoons water and 1 cup sugar, let mixture boil slowly until caramelized.
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Beat egg whites until stiff.
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Add stiff egg whites to honey a little at a time, mixing well.
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Add caramelized sugar mixture, and mix well.
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Combine cocoa, 2 Tablespoons water and 1 Tablespoon sugar in a small saucepan, and cook until the mixture is creamy.
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Add the cocoa mixture and nuts to the egg white mixture, mixing well.
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Pour the torrone mixture into wafer lined pans (about 2 inches deep).
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Top mixture with another piece of wafer (cut to fit), lightly pressing it onto the surface, making sure there are no air bubbles under the wafer.
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Allow to cool.
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When cool, remove from pans (If using waxed paper under the wafer of the torrone, peel off the waxed paper before slicing).
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Cut each pan into 2 long rectangular pieces.
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Wrap each piece tightly in waxed paper for storage.
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To serve, cut each rectangular piece into 1/4-inch slices.
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Note: The longer torrone is stored, the harder/firmer it gets.
