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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 !
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