Food Scientist Makes Artisanal Ferrero Rocher | Reclaiming Chocolates and Confections

#ferrerorocher #gianduia

README

Yield: approximately 48 Artisanal Ferrero Rocher (AFR)

Ingredients to make the wafer shells (adapted from Claire Saffitz’s “Kit Kat” wafer recipe):
► 384 g cake flour
► 192 g corn starch
► 129 g Confectioners sugar
► 15 g baking powder
► 4 g Kosher salt
► 336 g unsalted butter, melted
► 540 water
► 30 g vanilla extract

Ingredients for the center hazelnut:
► 48 whole blanched, roasted hazelnuts

Ingredients to make chocolate-chopped hazelnut coating:
► milk or dark chocolate, as needed
► 500 g chopped blanched, roasted hazelnuts
Notes: You will need approximately 7 g of chopped nuts to fully cover each AFR (i.e., a total of approx. 336 g), but I recommend making a larger supply of chopped nuts to facilitate the coating process. I experienced a ~30% yield loss during the chopping and sifting process. If you experience a similar yield loss, you will need to start with approximately 714 g of whole hazelnuts to obtain 500 g of chopped hazelnuts. Note that these are rough estimates. Adjust accordingly.

Ingredients to make the gianduia:
Note: Each AFR holds approximately 14 g gianduia, but I recommend making excess. The recipe below makes approximately 800 g gianduia.
► 364 g ground blanched, roasted hazelnut
► 242 g dark chocolate
► 194 g Confectioners sugar
► 1 teaspoon Diamond kosher salt
► 8 g tempered, grated cocoa butter (for seeding)

Video Chapters:
00:00 Introduction
01:00 What is the filling inside a Ferrero Rocher?
06:51 How to make artisanal Ferrero Rocher
12:26 Beauty shots

References:
[1] Greweling, P. P. Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition
[3] Hatel, R. W., et al. Confectionery Science and Technology

Music in this video:

Instagram: @withtrialanderror

[skybike]

Hey I'm so glad you're still making videos :D The amount of effort that goes into them does not go unnoticed, very well done!

[TheSimplyCooking]

Funfact: Harder Gianduia is what we Germans call Nougat, while normal Nougat is mostly called „weißer Nougat“, meaning white Nougat. Not to confuse with „pale nougat“ (heller nougat), which is Gianduia with white chocolate 😅This makes researching confections super fun and not confusing at all. 😆

[jilliebean]

This may be the most comprehensive foodstuffs video I have watched. I love the almost academic format and progression of the video.

[TheShriner]

Much bigger lesson than just a Ferrero lesson. Thanks for the details. Fantastic.

[Shalmanese]

So glad you're still making these! Love the content.

[hedmark]

I've been waiting for another one of your videos to drop! I really enjoy your explanation about the methods you use. The ferrero rochers look great too!

[simoneforgia]

Fantastic video Ariel! Ferrero Rocher are one of my favorite chocolates. Would love another video like this breaking down how to make Mon Cheri, also from Ferrero and among my favorites. Keep up with the awesome work!

[magikdust]

I would absolutely love to see you make the coconut version of this... the ones that are similar to this, but that are made with white chocolate instead of milk/dark chocolate, are filled with a coconut cream, and then the outside is covered with shredded coconut... but they still have a nut in the center... I think it's an almond...

[michellema]

So glad you're still making these wonderful videos!

[Snowlily]

Ooooh what a lovely little world. I was scavenging YouTube for panning videos as I was tryna make homemade chocolate coated almonds as they’re too damn pricy for me to buy and snack on. Soon I realised why they cost so bloody much 😆 the sugar coating, panning, everything drained my soul off. Today I landed on your Jordan almond oatmeal cookie hybrid video and it was way too interesting not to click. So after watching that, here I am, again. I hope you keep filming and improving. I’m shocked to see the sub count. I hope it grows soon . Work hard and I hope you reach the top ✨☘️

[margekleinberg-mdh-]

Watched the last 2 minutes twice. So satisfying.

[himemiya]

so glad you're back!! i love ferrero rocher and your vids :)

[igiveupfine]

the chocolate incubator. YES. after always seeing those chocolate temp charts, i wondered why people just didn't leave things sous vide right under the beta 5 temps for a long, long time.

[TheSimplyCooking]

I just love those videos so much, I always learn something and they are such a joy to watch.

[ClearlyPixelated]

Girl your efforts are tremendous! Thank you for making and sharing.

[Simsarmy]

Great video! As interesting to watch as I imagine it was as tasty to eat!

[fernandadp]

I didnt knew the thing about gianduja tempering. Makes sense, but never considered it. I will go to the store and buy soon (just gotta finish one of my other jams as to not be the carzy person with 5 different spreads)

[heatherford]

I love your videos! Thank you so much for creating and sharing. Good work!

[daveswanson]

Not everyone likes dark chocolate, how do you do milk chocolate? Is it the same? How do you make milk chocolate?

[ShaneCaronOfficial]

plz do reeses fast break, so I can stop buying them