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  • 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. 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

Welcome to How To Cook That I am Ann Reardon

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B1 chocolate hazelnut giant oven ganache water

GIANT FERRERO ROCHER RECIPE How To Cook That Ann Reardon

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    cathy~ posted on 2016/06/10
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