Instructables

Mega Rocher

FeaturedContest Winner
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.

Step 1: Gather 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.

Step 2: Create a Double Boiler

If you have a double boiler, then you can skip this step.

In a nutshell, a double boiler consists of a pot of water boiled on the stove top, and a smaller pot or bowl, that uses the indirect heat from the boiled water to cook/heat the ingredient(s).

For my double boiler, I used a coffee pot, filled with water, a ceramic bowl, and a strainer under the bowl to prevent it from sloshing round in the water.

 
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paulpcc3 years ago
excelletay :)
with all these Mega Rochers you are really spoiling-us :)
:D I can't wait for the next reception. Ptr_V_2's exquisite taste always captivates the guests.
timothymh3 years ago
lol this is the best step :D
Atszidas3 years ago
lol this is awesome i'ma make this!
make the ferrero rondnoir bigsized too please!
RoboticKop4 years ago
THIS LOOKS DELICIOUSLY AWESOME.

Just a thought, wouldn't the density of the chocolate inside mega Roche be like hard like rock?
Ptr_V_2 (author)  RoboticKop4 years ago
Well, when left at room temperature, the chocolate was spoon-able.
Eirinn Ptr_V_23 years ago
Think you can mix in some double cream to keep it completely smushy.
hammer98763 years ago
Awesome! Congrats on being "Featured"!
This is the greatest gift idea! What was the response? I hope your friend loved them!
EvlPwnda4 years ago
O wow... my favorite candy ever... *wipes drool from chin*
Kittiegsm4 years ago
Wow, it's incredible!!! You deserve a big applaud you for your creativity
XVIIarcano4 years ago
You want to be careful, the guys at Ferrero are VERY conscious of theyr copyrights ^_^'

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.
Yay! Italian league of Instructablers! :D
you're right
Piedmont writer :D
bacon lover4 years ago
my wafer bowl is round on the sides and flat on the bottom. That made this step a little easer
RGoI4 years ago
I agree, how do you eat it?
kmc5124 years ago
WANT!! But how do you eat it?

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. :)
andross kmc5124 years ago
The Good Eats method involves a heating pad and an infrared thermometer, both can be sourced for about $20 total ($15 for the heating pad and about $5 for a keychain thermometer). This allows you to temper the chocolate.

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.
I would eat it with my mouth and messy fingers... or a spoon if ppl are around. ^.^
DAND kmc5124 years ago
 good idea
BROKEN-DOLL4 years ago
WOW im definetly making this for my boyfriend it's getting close to valentines day :D thnx allot great idea
bigdan874 years ago
Looks good! One suggestion though. If you join the two halves before coating the outside, you would end up with a smoother, more evenly rounded candy.
Tasty idea!

Oh btw the candy and the Nutella are both made by the same company Ferrero and that's why they taste the same. :)
zincrox4 years ago
woah cool... check out http://www.pimpthatsnack.com
Sunbanks4 years ago
Wow! I bet whoever you gave those to loved them! 
Arbitror4 years ago
Wow! So wait, how heavy and how big are these exactly?
 That. is the best double boiler. i have ever seen.
I'm making these right now, brb.
Maureclaire4 years ago
You are the boyfriend from Heaven !!!
lemonie4 years ago
It's hard to know what to say!
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
trialex4 years ago
Dude!

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.
sgersh014 years ago
I loved them! =D