Pharell ‘a’ Rocher
About this build
Wafer cups filled with Nutella and hazelnuts are joined, coated with nut-studded chocolate and wrapped in gold paper to make a giant Ferrero Rocher.
Archive summary updated
Read the original account and photographs ↓
What the original account establishes
These notes distinguish the recorded result from quantities or settings the contributor did not specify. Follow each source link to the original passage.
- The ingredients were a 750g jar of Nutella, a bag of hazelnuts, a box of waffle wafer baskets, a box of wafer oyster delights, a huge bar of Galaxy, surplus ice cream wafers, an optional bottle of Sambuca, gold wrapping paper, muffin cases and brown and gold pens. The cream filling was scooped out of the oyster delights and eaten and their chocolate and coconut topping picked off; the bottoms were cut off two wafer baskets, which cut cleanly only once wetted after half the packet had broken. One half of an oyster shell was filled with Nutella and attached to a basket with more, the basket turned and filled, and the same done for the other side; eight hazelnuts went in the middle of one half, a value the makers set at eight, the sides were sandwiched with more Nutella to secure and fill the ridges, using the whole 750g jar, and the Rocher went into the freezer. Half the Galaxy was melted in a Pyrex dish in a pan of warm water with constant stirring, hazelnuts battered with a lump hammer were added, and when the Rocher was pretty hard the mixture was poured over, smoothed with the back of a spoon, frozen until set, turned and repeated; the finished Rocher was dressed in gold to match its little brother. Source 1 · Source 2 · Source 3 · Source 4 · Source 5 · Source 6 · Source 7 · Source 8 · Source 9 · Source 10 · Source 11 · Source 12
Notes from the contributor
Selected passages from the original account. Quantities may describe shopping, tests or the final build; follow the linked passage for its full context.
750g jar of Nutella Bag of hazelnuts Box of waffle wafer baskets Box of wafer oyster delights Huge bar of galaxy (don’t scrimp when you pimp) Ice cream wafers (surplus) Bottle of Sambuca (optional) Gold wrapping paper Muffin cases Brown felt tip pen Gold marker pen
Read in context →
Remove cream filling from Oyster Delights with finger and scoop (doggy dog) directly into mouth. Pick off the chocolate and coconut topping with fingernails (get your ho to do this with her new acrylics)
Read in context →
Archive guides · Explore projects
The original account
Monsieur said if we were gonna pimp any snack it had to be the Ferrero Rocher coz true snack daddys need to be spoilt. Did he have any pointers for us? You’re damn right he did… “It’s all about the wafer,” he said as he sipped on his gin and juice and kicked back on his chaise lounge.
Ingredients:
750g jar of Nutella
Bag of hazelnuts
Box of waffle wafer baskets
Box of wafer oyster delights
Huge bar of galaxy (don’t scrimp when you pimp)
Ice cream wafers (surplus)
Bottle of Sambuca (optional)
Gold wrapping paper
Muffin cases
Brown felt tip pen
Gold marker pen
Step 1:
Remove cream filling from Oyster Delights with finger and scoop (doggy dog) directly into mouth. Pick off the chocolate and coconut topping with fingernails (get your ho to do this with her new acrylics)
Step 2:
Gentle is the name of the game at this stage. These baskets ain’t taking no slam dunk. It’s all about the gentle lay-up. Softly, softly cut the bottom off two wafer baskets. After breaking half the packet we realised if you wet the bit you needed to remove, the knife will cut like a Ya Mamma joke.
Step 3:
Fill one half of an oyster shell with Nutella and then attach to the wafer basket with more Nutella.
Step 4:
Turn over and carefully fill the rest of the basket with Nutella. Repeat steps 1 to 4 for the other side.
Step 5:
When two sides are full place hazelnuts in the middle of one half, we reckoned ours is pimped to the value of eight so it got eight nuts in the middle.
Step 6:
Carefully sandwich the two sides together and add more Nutella (yes it was a 750g jar) to secure and fill in the ridges.
Step 7:
Place in the freezer to set whilst melting half the Galaxy in a pyrex dish in a pan of warm water, stirring continuously.
Step 8:
Stop…hammer time! Batter the hazelnuts with a lump hammer to create crushed nuts for the chocolate coating (it’s nut who you know its what you know, hey monsieur?!). Add to the melted chocolate.
Step 9:
When the mega Rocher is pretty hard, pour the chocolate and nut mixture over the top, smoothing out with the back of a spoon. Place back in the freezer until completely set, then turn over and repeat…voila !
Step 10:
A proper pimped snack needs to look dapper, we blinged ours out with a co-ordinating outfit to match his little brother…
Monsieur with this Pharell ‘a’ Rocher you’re really spoiling us!!
