Melt enough milk chocolate to coat the mold, then brush it over the inside of the plum cake mold.

Freeze the coated mold for 10 minutes, then brush on a second chocolate layer.

Finely chop the remaining milk chocolate and the white chocolate, then place them in a mixing bowl.

Melt the chopped chocolate in a double boiler or microwave, then stir until smooth.

Process the hazelnut wafers and roasted hazelnuts into small pieces, then transfer them to a bowl.

Add the chocolate hazelnut spread to the melted chocolate, then stir until homogeneous.

Fold the crushed hazelnut wafers into the chocolate mixture, then fold in the chopped roasted hazelnuts.

Pour half of the filling into the chilled chocolate-lined mold, then arrange the Kinder Bueno bars over it.

Cover the bars with the remaining filling, then smooth the surface.

Refrigerate the torrone for 4 hours until completely firm, then remove it from the mold.

Cut the chilled torrone into bars or squares, then serve.

Once ready, cut the Kinder Bueno torrone into bars or squares.