\u00a0“Go big or go home”<\/em> is what my brother used to say. \u00a0He was referring to hockey and not chocolate, but that’s not important. \u00a0When I’m referring to chocolate, I’m always referring to going BIG. \u00a0\u00a0<\/p>\nHazelnuts are the main flavouring component to a ferrero. \u00a0I find it next to impossible to find hazelnuts already roasted. \u00a0To roast the hazelnuts, simply line a baking tray with parchment paper, and toast for 15-20 mins at 325F. \u00a0Once the hazelnuts are fragrant and toasted, allow them to cool, and peel the skins from the nuts. \u00a0They’re now ready to use!<\/p>\n
To make the giant ferrero rocher, the general idea is to encase a hazelnut\/hazelnut butter mixture, nutella wafers and coat the entire thing in chocolate and crushed hazelnuts.\u00a0<\/p>\n
If you prefer to stick with the smaller, traditional size, you can definitely do that with this recipe too. \u00a0Instead of using the hazelnut butter and hazelnuts to make the core, simply use a single hazelnut. \u00a0Wrap the hazelnut in the nutella mixture, roll into a ball, roll in nuts and finally melted chocolate. \u00a0\u00a0<\/p>\n