It is the luscious-looking Ferrero Rocher that gets me an idea what to make for a treat. I remember eat it once. Yes, only once. And it was a long time ago, but I still remember how sweet it was.
By judging on its appearance on the company website and by vaguely remembering its taste, I come to a decision that I must make the homemade version. My idea is to enclose roast hazelnuts in a 72% dark chocolate truffle, dip it in 50% chocolate, roll it on crumbed ricies, dip it again in 50% chocolate, roll it on finely chopped roast hazelnuts, and dip it again in 50% chocolate.
But, you know things are happening rather differently. This is the stage I rolled the chocolate-ricies balls on to finely chopped hazelnuts. When I dip into the chocolate, the nuts started to fall into the mixture.
Feeling all but despair, I mixed the chopped hazelnuts with the melted chocolate, and rolled the chocolate-ricies wrapped truffles into it. Then, the appearance started to come out closer from the original version. Although they do not come up as nicely round as they should be, the hazelnut-chocolate cover is definitely working!
So, yes. Here is the result:
There's roasted hazelnut, enclosed by chocolate truffle, chocolate-ricies, and then chocolate-nut cover. Not so perfecto, but it is close, I dare say to compare with its anatomy image (see here).
I love them, truly. I think they are just wonderful made fresh from scratch. I can taste nut, dark chocolate truffle, and milk chocolate in one bite. I should make more of those chocolate ricies, though, make it thicker. I think I'll do it next time.
While I am fiddling around with chocolate, I play more to make rum balls. Using 72% Whittaker's Dark Ghana, what could I do? They are just lovely.
Have them with coffee? Wonderful all the same.
Or mingling them with red, juicy, sweet, and fresh homegrown strawberries? Hmmm...
Whatever you do, there's nothing less extraordinary. As chocolate always does make us extraordinary!
Enjoy your time!
P.S.: Dita and Pepy made these too!