Mega Rocher




So I wanted to give my friend a gift that was personal and unique. After contemplating, and stumbling upon I decided to try making some large Ferrero Rocher.

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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.

Step 3: Make the Filling

For the filling, melted semi-sweet chocolate was mixed with Nutella. I used 1 bowl of melted chocolate per 13oz container of Nutella.

Initially the chocolate might not seem to melt at all, but stir every minute or so, this will help with evenly melting the chocolate.

Try to get no water into the chocolate mix, otherwise your velvety smooth melted chocolate will transform into clumpy chocolate pieces. This only happened to me once, and I didn't bother figuring out if it's fixable, just considered it a snack :D

If you plan to melt chocolate bars, break or chop up the bar to provide more surface area for heat to slip in.

Step 4: Fill the Wafer Bowls

First, even out the tops of the wafer bowl with a serrated knife, to prevent spillovers. Then pour the mixture into the wafer bowls. and pop into the fridge to let it cool down and solidify.

For the solid hazelnut core, take a few big pieces of the chopped hazelnuts, use a bit of the chocolate and Nutella mixture as glue, form into a small ball of hazelnut that looks proportionate a real rocher, and placed inside every other rocher halves.

1 batch of Nutella and chocolate mixture filled 2 wafer bowls.

Step 5: Coat the Outside

While the bowls solidified, a batch of chocolate was melted and the chopped hazelnuts were mixed in.

The bag of "chopped" hazelnuts I bought contained mighty big size pieces, so the hazelnuts were put through a food processor to make it a bit more finely chopped.

Once the filling is solid, coat the outside of the bowl with the melted chocolate and hazelnut mixture and pop back in the fridge, filling side down. *I recommend laying out aluminum foil to prevent any possible mess in the fridge*

Step 6: Unite the Halves

After the outer shell has dried, take each bowl and using the serrated knife to level off the top of the bowls, so 2 bowl halves mesh with each other.

Use a thin layer of melted chocolate to glue the top and bottom halves of the rocher and chill it in the fridge.

I had created 7 halves so I can give 3 Mega Rochers and have a halve to sample so none of the whole rochers would be sacrificed on the spot.

You might realize that together the halves don't form a perfect sphere like a real Ferrero Rocher, but it's close enough, given the structural ingredient used.

Step 7: Finishing Touches

The Mega Rochers can be given as is, but 80% of a gift is presentation, specially food based gifts.

I didn't have time to make big version's of the brown paper cups, so I only printed out enlarged versions of the Ferrero Rocher logo on sticker paper (and put on 3 layers of clear nail polish to give it a glossy finish), crinkled up gold gift wrap paper, covered up the Mega Rocher with the crinkled gift wrap, taped it to prevent unraveling, and stuck the logo on.

Overall making and finishing 3 and a half Mega Rochers took around 10 hours, including the time in the fridge and time that it took to learn and experiment.

If there are any suggestions of recommendations that could make future versions better, feel free to comment.

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    31 Discussions


    8 years ago on Step 7

    excelletay :)
    with all these Mega Rochers you are really spoiling-us :)

    1 reply

    Reply 8 years ago on Introduction

    :D I can't wait for the next reception. Ptr_V_2's exquisite taste always captivates the guests.


    8 years ago on Step 8

    lol this is awesome i'ma make this!
    make the ferrero rondnoir bigsized too please!


    9 years ago on Introduction


    Just a thought, wouldn't the density of the chocolate inside mega Roche be like hard like rock?

    2 replies

    Reply 8 years ago on Introduction

    Think you can mix in some double cream to keep it completely smushy.


    8 years ago on Introduction

    This is the greatest gift idea! What was the response? I hope your friend loved them!


    9 years ago on Step 8

    O wow... my favorite candy ever... *wipes drool from chin*


    9 years ago on Step 8

    Wow, it's incredible!!! You deserve a big applaud you for your creativity


    9 years ago on Step 7

    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.

    2 replies
    bacon lover

    9 years ago on Step 6

    my wafer bowl is round on the sides and flat on the bottom. That made this step a little easer


    9 years ago on Introduction

    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. :)

    3 replies

    Reply 9 years ago on Introduction

    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.


    Reply 9 years ago on Introduction

    I would eat it with my mouth and messy fingers... or a spoon if ppl are around. ^.^