Welcome to How To Cook That I am Ann Reardon
Requests have been flooding in for a giant Ferro Rocher recipe.
We have been doing a giant chocolate bar series for a while now like the giant snickers, huge
Kit Kat and the massive Twix bar and as usual we will give this one away at the end of the
video to someone who is doing giant things for others.
So keep watching to see their reaction at the end.
The first thing we need is lots of chocolate and I'm using a mixture of milk and dark chocolate.
Then pour hot cream over the top so that it can start to melt the chocolate.
Stir it around and at first it will look watery but then keep stirring and the chocolate will
combine with the cream.
All of the recipe quantities that you need for this are on the website howtocookthat.net
and I'll put a link to that in the description below this video.
If you still have lumps of unmelted chocolate then microwave it for 20 seconds at a time
or stir over a double boiler until it is smooth.
If you want to you can add some nutella to that and stir it through, but don't over stir
it because something in the nutella starts to make the ganache split.
So stir it until it is just mixed in.
Next take some waffle cones, they need to be the rolled waffle cones not the molded
cake cones.
Quickly dip them in some water and shake off the excess you don't want to soak them you
just want to quickly dip them in and pull them out.
Then place them back on the tray.
Now put them in the oven for abut 2 minutes.
When you pull them out they will be soft and you can unwrap them.
Now I first discovered they did this and went soft like this when I put stale cones in the
oven to crisp them up.
No thte effect i was after but it is useful here.
Now take a hemisphere cake pan and spray it with some cooking oil.
Cut a triangle wedge from one of your soft wafers and place it on the sides of the tin,
let them overlap each other slightly.
Then add a circle to the centre.
Place some non-stick baking paper loosely around the top edge and then rest a slightly
larger bowl on top.
Now this is going to hold all of the soft wafers in place so they don't fall down and
collapse when they are in the oven.
Then put that back in the oven to crisp up.
After 5 minutes remove the bowl and the paper and you'll see the edges are crisp enough
to hold their shape now but the bottom is still a little soft, place it back in the
oven for a few more minutes without the bowl and then let it cool down.
Now for the giant hazelnut centre you'll need sugar, egg whites, hazelnuts, icing sugar
and hazelnut meal which is just finely ground hazelnuts.
Add the egg whites and sugar to the bowl and beat on high speed until the egg whites are
firm.
They should be firm enough that you can turn the bowl upside down without it falling out.
Sift in the hazelnut meal and icing sugar on top, you'll need a coarse sieve if you
use one of the really fine ones it is not going to go through you'll be there for hours.
And then fold that in using a spatula.
When developing this recipe it took me a while to decide what to use for the centre of the
ferro rocher because they of course have one hazelnut but you can't buy giant hazelnuts.
So this will give the hazelnut flavour and the crunch that we need to the middle of our
giant one.
Now in a smaller hemisphere pan add some of the mixture, top with some of your hazelnuts
and then more mixture.
Smooth it off on top and and bake in the oven until it's cooked through to the centre.
Now our cone lining is cooled and crisp, now pour in the cooled hazelnut ganache.
Once it is full and you've leveled off the top we are going to put it in the fridge for
about a three hours to firm up.
Tip the two halves of the crunchy hazelnut centre out of the mold.
Now that ganache is firm one on top place trace a line around it using a knife.
Scoop out some ganache to make a hemisphere indent and then add the hazelnut.
Run a knife gently around the top edge to loosen the ganache from the tin.
Don't push the knife further down because we've got the wafer there and we don't want
to break it just do the very top edge.
Then place some baking paper over the top followed by a tray and flip the whole thing
over.
Now gently lift off the tin and then you'll of course need to make another one of these
because you need two halves..
Place one half of your ferrero rocher onto a glass on a plate and pour over a little
tempered chocolate, spread it out using a palette knife, we only want this layer to
be fairly thin.
Add sprinkle hazelnuts pieces to it before it sets making sure they are on the top and
the sides as well.
Clean the hazelnuts off the plate and then pour over a generous amount of tempered chocolate.
Now if you're using real chocolate with cocoa butter in it like I am here then you will
need to temper your chocolate or it will not set firm to touch at room temperature.
If you are not confident tempering then you can use compound chocolate but it won't taste
quite as good as this one.
Try to cover all the gaps as you pour it on.
If you still have gaps take a spoon and using chocolate off the plate just add more so that
all the gaps are covered and the hazelnuts are all sealed in.
Then repeat that with your second half.
Once the chocolate is set place one half onto the cake tin to stop it rolling away.
Add some more chocolate around the edge there and then add the second half.
Gee this is heavy, on top.
If you have some gaps like i do just spread some more chocolate into the gaps so it is
completely sealed.
This ferro rocher is rather giant compared to the original.
Now we want to surprise someone who is doing giant things for others so lets wrap it up
nicely in some gold wrapping paper, tape it at the top and then flip it over once you're
done.
Next take some brown card with a stripe of masking tape on it and fold it back and forth
making even folds.
Then squeeze it so you've got nice firm folds there and then open it up and wrap it around
the base of your chocolate and use some glue to secure that into place.
Well I've packaged this all up in a box and flown on a plane to Melbourne I've literally
just got here driven straight from the airport because I wanted ot introduce you to some
more amazing people.
I've got here with me today Justine and Justine and a group of her school friends have started
a company.
Now is the company names thankyou water or just thankyou.
Thankyou group.
And can you explain a bit about how it all got started.
How old were you when it got started.
Sure I myself was 21 and Daniel was 19 and so was Jarrod our cofounder was also 19.
um and we started because we were just looking at I guess the reality that here in Australia
we spend 600 million dollars on bottled water yet at the same time in developing countries
around the world there is 900 million people who don't even have access to clean water.
And so we wanted to find a way to use the surplus profit we have here in our country
to help people who need it the most.
And so you did that by starting a bottled water company.
Yeah so we started off as water.
Ahh that;s why you said thankyou water to start with so the first few years we were
thankyou water and then we went and just recently last year we've launched a food range.
The food range funds food projects so we do long term and short term aid relief.
And then we also have the hand wash ahh so we've got a hand wash and lotion and sanitisers
and they fund hygiene and sanitation.
Wow and how did a group of essentially straight out of school kids do something this amazing
how did you get started and get form there to now.
Yeah well I can't say we did it overnight.
It's definitely been a very hard journey over the last 6 years.
Give us some of your stats of where you're at now and where the company has grown too.
Yeah sure with the water we've been able to help provide over 106 thousand people receive
access to safe water.
That's amazing.
That's over the six years.
Umm for our food thats just been going for a year we've been able to help umm 3.8 million
serves of food.
wow.
Um and with the body care range we've been able to help 112 thousand people receive training
for hygiene and sanitation.
That's awesome.
And on the back of your bottle you've got this weird little number.
What's that for can you explain that?
OK this was a lot of work we put together.
So we felt it was really important that people knew exactly where there money is going.
Because you know sometimes you buy something and you're like but where does it actually
really go.
Did it actually go to the people that need it?
Yeah so we put this program called track your impact together.
So how it works is every single product has a unique code not one is the same.
SO it is not like a barcode everything is different.
And when you put that into our online system that we have you'll be able to see exactly
which project this product has been assigned to fund.
So you'll see the gps coordinates you'll see what the solution is what the problem was
and how you are being a part of making a difference in the world.
That's awesome, that is such a good idea I love that I love the way you can track where
your money's gone.
On How To Cook That we have a special way of saying thankyou to people that we think
are doing an amazing job and doing something great.
SO we have this box here you may need to help you but how about you open it first and then
you can call then over if you think you might need them.
OK sounds good by the size of it I think I may need help.
It actually weighs 6 kilos because we had to weigh it at the airport.
Cut down this one.
It's like Christmas all over again.
OK are you ready.
Oh my gosh.
A 6 kilo ferrero Rocher, Oh my gosh.
ohhhhh, what, are you joking, is that actually a thing, it's 6 kilos, amazing, [screams]
oh my gosh, stop it, you're amazing, wow, what's inside it [screams, gasps, clapping]
ohh man amazing.
Bite it, just take a bite, [laughing] mmm that is amazing.
Subscribe to How To Cook That for more cakes chocolate and desserts, click here to see
the other videos on this channel.
And make sure you also check out Thankyou Groups youtube channel, their products are
currently only sold in Australia but if you live elsewhere you can subscribe to their
channel for updates of when they will be near you.
I hope you're inspired to do giant things.
Have a great week and I'll see you Friday