FERRERO ROCHER TARTA GIGANTE ! # 160 #

Cancion de fondo , Sia - Breathe Me (Butch Clancy Remix)
relanzamiento por dificultad en el audio : (one half) https://www.youtube.com/watch?v=LydSgyOl82c&list=PLU0-323KLhivpc9RVz-S­KIt3tGw_f1Sfr

Ingredients

- 1/2 Box Ferrero Rocher (8 units)

- 50 grs. ground hazelnuts

- 250 grs. Nutella cream

- ½ l. of cream (500 milliliters)

- 100 grs. milk.

- 2 eggs white.

- 50 grs. Chocolate with milk. Not fondant. (She amend in a comment la

- 6 gelatin sheets

Coverage ingredients: (one half):

- 100 grs. cream.

- 100 grs. chocolate milk

- 30 grs. butter.

- 1 gelatin sheet.

- 30 grs. ground hazelnuts.

- 1 Edible Golden Spray.

• Put 400 grs. of cream very cold into a mixer machine and whip. Be careful not mix too much, but you get butter. Put into the fridge.

• Whip 2 egg white at room temperature with a whisk until obtains a foam texture. Set apart.

• In a little bowl put 6 gelatine blades with cold water until be hydrated.

• Put chocolate, milk and Nutella cream into a pan and heat. Stir with a spoon or spatula to dissolve. Once we blended until creamy add the hydrated gelatin blades (well drained). We also add the hazenuts (50 grs. aprox.).

• Once all the components are integrated remove from heat and let cool until be lukewarm. Put this mixture in a bowl bigger and add whipped cream with encircling movements. Then, add the foamed white eggs.

• Finally add Ferrero Rocher chocolates.

The recipient that was used in this video is a giant lollipop (2 halves of a sphere). We can find it in candy stores filled with many lollipops (at least in Spain).

• Fill both recipients with plastic film and, in one of them, put a biscuit onto the bottom of one of the halves of the sphere for the purpose of giving stability to our Ferrero Rocher.

• Fill half of the sphere with the cream. Try to leave the top as smooth as possible with the object of placing the other half on top.

• Put both halves into the freezer for at least 4 hours or in the fridge overnight.

• Unmold one half and put in a small dish. Put the other half over the previous.

Coverage:

- Put gelatine sheet to hydrate with water

- Put butter, chocolate and cream into a pan to dissolve. Add gelatine hydrated sheet. Set apart and keep warm.

- Put hazelnuts over the sphere and press until be glued.

- Cover it with chocolate cream (use a rack over a plate). Put on the fridge.

- Finally, use the edible golden spray to cover it completely.

Use a brown cardboard folded to decorate around.

MIGMAGING