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So I wanted to give my friend a gift that was personal and unique. After contemplating, and stumbling upon http://www.pimpthatsnack.com/ I decided to try making some large Ferrero Rocher.
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Signing UpStep 1Gather the Ingredients
I almost recreated the exact taste of a Ferrero Rocher and everyone who tried it said the Mega Rocher was almost identical in taste and texture.
The ingredients I used were:
- 5, 13oz containers of Nutella
- 1, 72oz bag of semi-sweet chocolate (I used chocolate chips, but chocolate bars can be used *as long as it's semi-sweet*; it's just more convenient to melt chocolate chips)
- 1, 8oz bag of chopped hazelnuts
- 7, wafer bowls from Carvel (or any ice cream shop)
Each Mega Rocher took 2 wafer bowls, 1 container of Nutella, and an un-measured amount of semi-sweet chocolate and chopped hazelnuts for the core and outer layer.
I used wafer bowls for the crunchy part of the Mega Rocher because it was the best way to get the crunchy texture so familiar to an actual Rocher.
The ingredients I used were:
- 5, 13oz containers of Nutella
- 1, 72oz bag of semi-sweet chocolate (I used chocolate chips, but chocolate bars can be used *as long as it's semi-sweet*; it's just more convenient to melt chocolate chips)
- 1, 8oz bag of chopped hazelnuts
- 7, wafer bowls from Carvel (or any ice cream shop)
Each Mega Rocher took 2 wafer bowls, 1 container of Nutella, and an un-measured amount of semi-sweet chocolate and chopped hazelnuts for the core and outer layer.
I used wafer bowls for the crunchy part of the Mega Rocher because it was the best way to get the crunchy texture so familiar to an actual Rocher.
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with all these Mega Rochers you are really spoiling-us :)
make the ferrero rondnoir bigsized too please!
Just a thought, wouldn't the density of the chocolate inside mega Roche be like hard like rock?
Jokes aside, you might be interested in knowing that the hazelnuts used to produce the Rocher are not just any hazelnut but a specific "species" called Tonda Gentile Piemontese (gentle roud piemontese) which is typical of southern Piedmont in Italy. As far as I know Ferrero absorbs a significant share of the local production and they tried more than once to source their hazelnuts elsewhere. They tried with different qualities of hazelnut, and with similar types imported from Turkey and northern Africa but they consistently failed and ended up wasting an awful lot of production because the other hazelnuts simply did not cut it.
Besides the relative interest you might have in the little story, my point is that if they have gone to those lengths is because the hazelnut is a key element in the final flavour. This means that, if you cannot come by the original thing, smaller-scale tests with different hazelnuts brands might improve the recipe even further.
Piedmont writer :D
Also, tip for melting chips: Put the chips in a microwave safe bowl. Microwave them on high for 10-15 seconds at a time, depending on the strength of your microwave. I do this whenever I make fudge and it's SO much easier than the double boiler method. Way less clean up as well. :)
Microwaves and double boilers tend to overheat the chocolate, creating a less than snappy temper. Another caveat with double boilers are that if even the smallest amount of water drips into the chocolate, it will grit up the whole batch.
Oh btw the candy and the Nutella are both made by the same company Ferrero and that's why they taste the same. :)
I'm making these right now, brb.
For a suggestion (if you were to do this again) you might make your own wafers, and do these at ~one pound weight, or half?
L
That's awesome. I've always been scared of dessert (especially chocolate) -based big food, because I didn't want to be "over it"
Nicely worked out and described.