Maude’s sister Kylie (affectionately known as Fa-Fa) is lovable, generous, and…quirky.
Which explains why she gave Maude and her three petite daughters a five kilo jar of Nutella for Christmas. And since I have two strapping young lads who would happily eat hazelnut chocolate spread with a spoon, and I’m always happy to use it in cooking, Maude very kindly brought over a kilo for us to play with.
I’d made hazelnut chocolates before, but I thought it might be fun to try making a Ferrero Rocher inspired blend this time. It worked really well! It’s less sweet than the original confectionery, but apart from that, the flavour is quite reminiscent. I used a blend of dark and milk Belgian chocolate, Nutella spread, and a generous handful of pailleté feuilletine for crunch.
- 275g Callebaut 811 (54%) chocolate callets
- 275g Callebaut 823 (Milk) chocolate callets
- 125g Nutella hazelnut chocolate spread, at room temperature
- 100g pailleté feuilletine (French wheat wafer shards)
Temper the dark and milk chocolate together. Then, with the bowl on a heat mat, quickly stir in the Nutella first, followed by the feuilletine. Ladle into moulds and refrigerate for a few minutes until set.
Compared to regular chocolate, these are slightly less robust in warm weather due to the large quantity of Nutella, and therefore need to be handled with a little care. It might be necessary to keep them in the fridge if conditions get too warm.
Pete and the boys declared these to be most fine, and I’ve sent two bars over to Maude’s house. One for her girls and, of course, one for Fa-Fa!