Pastry Chef Attempts to Make Gourmet Ferrero Rocher

Um...

Brad, just taste it.

This is like a long marriage, I just need to be like,

honey, it's great, you look great [laughing].

Yes, you're, you got it.

[rhythmic music]

[exclaims]

[grunts] Oh, the lid's already off.

Hi everyone, I'm Claire.

We are here in the BA Test Kitchen

and today I am making gourmet Ferrero Rocher,

which is arguably already a gourmet snack.

[rhythmic music]

This was really, I think, kind of like a fan favorite

and was requested a lot and so we're gonna try it today.

I was aware of Ferrero Rocher,

because of the commercials, but I never really

ate them much as a kid growing up.

So this says that Rocher chocolates are a tempting

combination of luscious, creamy chocolatey filling,

surrounding a whole hazelnut within a delicate,

crisp wafer, all enveloped in milk chocolate

and finely chopped hazelnuts.

I think hazelnut is kind of like a sophisticated flavor.

Whether or not it's actually fancy,

it's certainly marketed to be thought of

as like a fancy treat.

If you're like trying to buy a gift for someone

at the drug store, this is your best option,

to look fancy.

[Gaby] In Argentina the commercial in Spanish is like..

Wait, Gaby, come on in.

Oh my God, the commercial was like,

at the Ambassador's parties,

We always get Ferrero Rocher.

This 24 pack is like $16.

[Claire And Gaby] Wow.

I had a viewer recently reach out to me to say

that she was like rather upset about like

the beginning of every show having this

abundance of this like packaged product

and thinking that it goes to waste, but I'm--

Oh, no. But it always gets eaten,

I just wanna say.

And I'm sure that these will all be eaten,

probably in record time.

Alright, so I'm gonna try to open this really

impressive, large box of fine hazelnut chocolates.

Yes, it smells, it sort of has like a Nutella-y smell.

You get hazelnut and chocolate, for sure.

It's covered in actually pretty uniform

chopped up pieces of hazelnut.

It looks the hazelnuts are somehow stuck to the candy

first and then it's maybe dipped?

It's like a three centimeter diameter.

So it's one hazelnut and then it's suspended in

this gooey, ganache-y, Nutella-y paste.

And then that's inside two hemispheres of wafer.

Well, so actually Christina Chaey told me this.

She was like there is one proper way

to eat a Ferrero Rocher and that is to like

nibble off the chocolate hazelnut coating,

break apart the two spheres,

like there's a natural seam and then split it

in half and then eat it.

It tastes great, I love the mix of textures and flavors.

The hazelnuts give it sort of a slight savory quality

and then the sweet milk chocolate

and you have all these different textures,

like the wafer's kind of light and airy.

So the wafer is a hollow sphere.

It looks like it's sealed together by chocolate,

so I can try to make the wafers in the molds,

fill them in the molds, stick them together

and then coat them.

Christina, Delaney, do you have thoughts

about Ferrero Rocher?

Alex has never had one before.

Oh wow, okay.

This is my favorite candy of all time.

Really?

Did you eat it in the way that we talked about?

I tried.

There's no real benefit to doing this.

I think like my mom was very controlling

about how much candy I was allowed to eat as a kid,

so I thought that eating it So you had to really,

like savor it? this way would like

make it last longer?

For it to be a Ferrero Rocher,

what does it have to have?

The uniform, paper-thin, crisp,

perfectly spherical wafer.

Okay, I'm not really worried about any other part,

besides the wafer.

Cause I know how to make like basically Nutella.

Yeah, so you're gonna make your own from?

Yeah, I think like we have the capability to do that,

that's not that hard.

The wafers are pretty interesting.

Like how like a double orb.

That sounds like a nightmare. Yeah.

How do you make a round wafer?

Carla, I don't even know. I don't think it's

gonna be easy.

I think if I can get the wafer, then the rest of it

will be like relatively straight forward.

I don't really wanna mess with the flavor overall,

I mean, it is what it is, chocolate and hazelnut,

but I just wanna use really nice chocolate,

toast some hazelnuts and then I think, overall,

the improvement will be in just those details.

So my favorite part now, reading the ingredients.

Milk chocolate, parentheses sugar, cocoa butter,

cocoa mass, skim milk powder, butteroil, all one word,

lecithin, soy, vanilla and artificial flavor,

hazelnuts, sugar, palm oil, wheat flour,

whey, low fat cocoa powder, lecithin,

sodium bicarbonate, salt, vanillin and artificial flavor.

Butteroil is, at least what Wikipedia said,

is that it's clarified butter.

So the palm oil, that's what's inside that filling,

that's keeping it really soft,

but I wanna see if I can avoid that.

And now I wanna go over to the computer and see if I can

find a little bit more about how they're made.

Oh wait, this is what, Gaby,

this is what you're talking about.

[Commercial Voiceover] The Ambassador's receptions

are noted in society. See?

[Commercial Voiceover] Captivated guests,

Ferrero Rocher, a sign of good taste.

So apparently, Rocher does mean rock or boulder

in French, but it was specifically named after--

[Alex] The guy.

No, well, his name, the family name is Ferrero,

but it is believed he named the Rocher

after a grotto in the Roman Catholic shrine of Lourdes.

So apparently he was a devout Catholic,

and the founder of Nutella, so,

it's not wrong to say that the filling is Nutella-like

and possibly is Nutella.

[laughing] This is the first line of every Wikipedia page,

the production process is secretive.

I think the search is mostly just making me realize

how impossible the wafer is gonna be.

What I really should be doing is probably

looking for molds online.

That seems right-ish.

Maybe we can order it?

I'm gonna revisit that Kit Kat wafer that I did before.

[rhythmic music]

I want you to know that I can accept

zero criticism right now.

Oh, it's perfect.

You nailed it, Claire.

Maybe I can bake them flat,

take them out before they're fully set

and kind of press them into those half spheres.

Okay, the main components are the toasted hazelnut center,

creamy filling, the wafer shell

and then the chocolate coating on the outside,

which it's like soft, so my plan is just to

basically use melted milk chocolate

and chopped hazelnuts on the outside.

So nothing is gonna be too difficult,

except for that wafer shell.

So I have some blanched, whole hazelnuts here

and I wanna toast those and then later this afternoon

I wanna kinda focus on maybe that like

creamy hazelnut chocolate filling.

[rhythmic music]

Basically before I do anything,

I have to toast a bunch of hazelnuts.

I'll come back and check in 20 minutes.

Yeah, these are looking good.

While I wait for those to cool,

I wanna just take another look at the

filling in Ferrero Rocher.

It does look pretty much exactly like Nutella.

Confirmed, that is Nutella.

Nutella straight from the jar,

Ferrero Rocher filling, it says Ferrero right there.

So I'm gonna make the leap and say that this is,

it's one in the same.

But the first ingredient is sugar,

which is interesting, and them palm oil.

It's really like a sugar, palm oil spread

with hazelnuts and cocoa.

I feel like I can make this, or a version of it.

We just did a non-scientific, side-by-side

and the filling, considering it's the same company,

Nutella is the filling.

Whoa, wow, oh gosh.

I think I really learned a lot today.

Damn.

Let me go through and pick the nicest looking

hazelnuts and reserve 30 or so to be the centers.

I'll start chopping some, to use for the coating.

[nuts crunching]

I'm gonna chop em in batches by hand and then sift em

so that I'm getting like uniform pieces.

Okay, so I finally chopped and then rechopped

and then rechopped again and then again

all of the hazelnut bits.

I think actually it looks really good.

I have the like hazelnut dust that I sifted out

so I'm gonna put this into the blender

and then start to make that filling.

Do you have any agave?

Any light agave?

[Alex] Gaby's been hanging out with Marie Kondo too much.

Yeah, seriously, where'd everything go?

[Alex] Yeah, I think she might have

just thrown it all away.

Oh yeah, yeah, yeah, there we go.

[Alex] Oh great, huh, wow.

Problem solved, thank you.

So I'm gonna start with two ounces agave,

vanilla extract and I'm gonna add a lot of salt,

hazelnut oil, cocoa.

Obviously it needs to be smoother than this.

So now I can add a little bit more agave

and that liquid will help to smooth it out.

Okay, so it's separated.

I had the mixture in the Vitamix for so long

and I can feel the sides, it's getting really hot,

so now I very unfortunately have like all of this

separated hazelnut oil from the solids.

I don't think it's gonna come back together.

I think I'm gonna start over, sucks.

I'm gonna try to find a use for this,

I will because I don't wanna waste,

those are like really nice hazelnuts

and I certainly don't want that to go to waste.

I didn't say I was gonna nail it on the first try.

Cause I know how to make like basically Nutella,

like we have the capability to do that,

that's not that hard.

[sighs] I'm so bummed about this, this sucks.

Maybe it's actually better to start it in the food processor

because that is better at grinding up like everything

more evenly and also not letting it get too hot.

[rhythmic music and grinding]

It's pretty greasy.

This mixture's cool, so temperature isn't

what caused this to split.

You know, as soon as I added that agave,

that's sort of what triggered it.

Maybe the liquid sweetener is not helping.

I'm just gonna fold it into brownie batter, I think.

It'll be, it's gonna taste great.

[rhythmic music]

So we took a five minute break

and I read a blog post about the dos and don'ts

of nut butter making and it was like

do not use a high-powered blender and do not add liquids.

I was doing everything wrong,

so I'm switching it up a little bit.

I'm going to granulated sugar,

cause actually the crystals in the sugar,

that's an abrasive and it will help create

that nut butter faster.

I'm gonna try doing melted chocolate in it,

rather than cocoa powder.

[rhythmic music]

Alright, let's see what this looks like.

It's very fluid, which is great,

because I know it'll tighten up as it sits.

Mmm, it's a pronounced bitterness from the chocolate,

but I like it and I think initially what you get

is a little hit of sweetness and then

like all these other flavors happening,

so I think the only thing left to do for now, at least,

is to get it into an airtight container and just let it sit.

I have to sort of evaluate how it sets up

and Monday will really be about the wafer.

And that's gonna be a really big challenge.

Hopefully that Kit Kat recipe will help me a little bit

and be a good jumping off point.

And we're just gonna have to wait and see.

[rhythmic music]

Hi everyone, it's Monday.

I had the weekend to think about Ferrero Rocher,

which I did not do at all, even a little bit,

but I did make brownies, so they taste great.

This is a good salvage effort for the ingredients

that I kind of screwed up on Friday.

Here's the recipe: screw up two batches of Nutella,

actually basically follow BA's best cocoa brownie.

I'm gonna put these over there and then people

can kind of nibble on them throughout the day

and then actually, it's time to get to work.

Alright, so this is still pretty loose.

I actually am surprised that it hasn't set up more.

So one thing that I could do is,

rather than adding more chocolate,

I'm gonna add cocoa so I'll leave the sweetness the same.

I think it's great.

I'll pivot to the wafer.

These molds came from a professional

pastry place in New York.

It's a one inch diameter, so jus the right size I think,

for the shell of the Ferrero Rocher,

that's without the coating.

But basically what my idea is,

I'm using the same recipe that I used for Kit Kat wafer,

but swapping in just a small amount of cocoa.

If I can find that particular iron that we used

to make the wafer for Kit Kat,

cook tiny little dollops of batter,

take them out, press the circle into this mold,

while it's still pliable and then bake them again.

Do I think this is gonna work?

Mmm, probably not [laughs].

I don't really think it's gonna work,

but it might, it might work, you never know.

[rhythmic music]

This is like where appliances go to die.

Okay, I think it was white and plastic.

[Brad On Laptop] I think it's crazy enough to work.

[Brad] There it is.

[Claire] Oh, oh yeah, the CucinaPro.

Claire.

You found it?

Yay, thank you.

It's such a piece of crap, this thing.

Sort of had a feeling it was gone forever.

Look what's making a reappearance.

Do you remember this?

Oh, big wafers.

From Kit Kat, yeah?

I don't think I've ever pronounced this candy correctly.

I just call em New Rochelle balls [laughing].

New Rochelle?

New Rochelle balls.

Like New Rochelle, New York?

How do you, what are these called?

Ferrero. Ferrero.

Rocher. Ro-shay.

Yeah, there you go.

Do you wanna watch this part?

Yeah, this is gonna be great.

Okay, so here's my idea.

Dab little tiny--

Make little disks.

Little tiny discs of batter and then to trim it--

And then push em in hot?

And then press them in hot--

Oh, you gotta work fast.

And then bake em again.

You're gonna earn your paycheck today, Claire.

Alright, I'll get the door for ya.

[rhythmic music] I think that's good.

Oh, not bad, Claire.

Oh, it moved, that worked so much better

than I thought I was. Yeah, it did.

Lift 'er up. Ding.

Oh see, this one, too much,

too cooked. Too much.

Here's the problem that I was

sure I was gonna have. Creasing?

Yeah, like it kinda worked, but I do have that,

places where it overlapped.

You have to figure out, oh now this is above my pay grade.

[laughing] No, help me, help me.

You have to make some kind of,

like a bigger circle, right, make like a relief slip or two?

What? Like a relief cut,

so you can not have creases.

I have no idea what you're talking about.

Like if you made a bigger circle

and had like slits cut in it, so you can like,

it can move. Oh, oh god.

I wanna try baking it to see if the texture

dries out, if it crisps up.

[rhythmic music]

They feel pretty dry.

I think one of the problems I'm definitely having

is that they're actually not taking the exact shape

of the mold, so I have to do a better job

of pressing them in and the edge has to be very smooth,

so that I can fuse it with the edge of it's mate,

so what I might have to do is make them a little bit larger,

trim them a little bit.

They're also just extremely thin.

Thicker, bigger, more pressing,

but overall, I think a really good start.

Brad?

I wanna increase the space between the plates,

to make it a little bit thicker.

You can probably use aluminum foil.

I'm not totally following.

If I was you, I would try to put maybe

a little aluminum foil spacer.

Let's try it.

[rhythmic music]

That looks pretty good, right?

Close enough, yeah [mumbles].

Alright, ready? Oh, it's thicker.

[Claire] So this is not really working.

Cause it's thicker, it's harder to work it into

the mold. It's a little too cakey now.

The problem is all of the folds.

You gotta cut relief slits. I'm gonna do what you did.

Relief slits and then [makes shushing noise].

It's gonna be a real pain in the ass.

Do you think one slit is enough?

No. How many, three?

Four. No.

[rhythmic music]

Okay, that one looks really good.

Let's get em in the oven and see.

Here are those two hemispheres.

I haven't trimmed the edges, which I think I need to do.

Alright, that is looking pretty decent.

[sighs] So I wanna taste this one

that didn't come out so well.

I just wanna see.

Mmm, I think it's really good.

Making it a little bit thicker like that,

really does a lot.

I kinda wanna do a test with just these two halves

and the filling and some chocolate

and just see how the overall effect is.

Hi Claire.

Hi, okay, now I'm gonna work on the filling and then--

They're so great though. Right?

That's like a perfect sphere.

This is the true, this is the perfect size,

for the original. Oh my god,

I'm so proud of you.

Thanks.

Oh, I think we'll be okay. Oh, that's great.

I'm basically going to fill both of them partially,

like almost to the top and then just kind of like

dangle the hazelnut on top.

This is my hazelnut chocolate mixture.

Oh my god you guys, it set up so much with the cocoa.

So this is like a good texture, actually, for filling.

Are you gonna fuse them together with--

With chocolate. Chocolate?

I need like a tiny paint brush,

I'm gonna like tiny paint the chocolate around the edge

and then put em together and then dip em.

I'm sure we have one upstairs.

Yeah, okay, thanks Christina.

Alright, I'm so happy that Christina,

the biggest fan of Ferrero Rocher I know, approves.

I'm gonna start to fill,

so let me put it in a piping bag.

I'm gonna stick this in the freezer,

just while I melt some milk chocolate.

Were these the wrong halves?

Did I feed Christina the wrong?

Oh, it's because of the hazelnut, damn.

So because the hazelnut isn't able to poke into

the frozen half of the filling,

the two sides aren't meeting, so I'm just kind of

boring out a little space.

Alright, now I'm just gonna paint around

and fill in any gaps.

Fingers crossed.

It's looking pretty good and I'm gonna put it

into the fridge, just so that chocolate hardens right away

and then I'll check back on it soon.

[rhythmic music]

Okay, so here's the sample, it's looking pretty good.

I'm pretty happy with it.

It's almost done, this is everything but the

chocolate shell on the outside and the hazelnuts.

This is the best I've ever done.

This is really good, ooh, it's delicious.

The wafer is surprisingly

like spot on.

That was a really useful test

cause now I know what I'm gonna do.

So the halves with the hazelnut I'm gonna freeze.

Then put the hazelnut side that's frozen

on top and the hazelnut will be able to push into

the filling on the other side, which is room temp,

if that makes sense.

Today I'm just gonna try and make as many shells as possible

so that if it takes a third day,

all I have to do is assemble.

[rhythmic music]

Hold on, what are the sizes,

go back. Perfect.

It comes with four by four and six by six.

Oh okay, we're looking on the internet

for some foil wrappers and maybe even

little paper cups for the homemade version.

That's pretty good, right? Yeah.

So I have enough shells to make 20

[laughing] New Rochelle balls.

What I wanna do now is I think take a little bit of time

to trim them, just make sure there's no

like rough, jagged or sharp edges in any of them.

[sighs] [rhythmic music]

You can see we're starting to get some mood lighting

in the background, from the sunset.

I'm gonna put them back in the oven,

to really let them dry out at a lower temperature.

And I think I'm actually gonna do it out of the molds,

because I want them to be fully exposed to the air.

So that's gonna be the last step for today

and then once they're out of the oven,

I'll put em back in their wells in the mold,

just for safe keeping and then I'm just gonna

wrap them with some plastic and then I think

we're on track for a three-day finish.

[rhythmic music]

I'm feeling really good, I'm excited to just

move into the assembly stage.

All we really have left to do is fill, seal, coat and wrap.

[rhythmic music]

I'm gonna put these in the fridge.

[rhythmic music]

So here they are, they've all set completely

and I'm gonna just start dipping them, one by one.

I'm gonna use...

I have an idea.

[laughing] Okay, so this will be my dipping fork.

I'll try to bend it back and just

stick it back like nothing happened.

So the fork works well to help get rid of that excess

and now into the bowl.

This is coated, ready to transfer it to my rack.

[Christina] Oh my god!

Let's see relative size.

It's a little bit bigger, overall,

but still very, very close, so, so far so good,

so I'm just gonna keep going.

[classical dance music]

You can't tell, cause I don't,

doesn't look like I'm having that much fun,

but this is the most fun I've had on

one of these shows in a long time.

Okay, that's two, four, six, eight, 10,

so I have 14, I'm happy with how these look.

They're all coated and ready to go back into the fridge

to finish setting and then we're just onto that final phase

of final coating of chocolate on the outside.

[rhythmic music]

Nice, okay, they're definitely set, which is great.

So now I need to go from here to here

and that just involves a final layer of chocolate,

but a very, very thin layer,

just to give a little bit of coverage to the nuts.

So my process for this is basically to

just use a dab of chocolate in my palm

and to gently rub the chocolate all over.

There it is, I think it looks great, I'm thrilled.

I'm just worried that the final thing,

like how it eats, but I feel great.

[rhythmic music]

Whoa, New Rochelle balls.

Yeah, that's what we're gonna call them.

Ooh. What?

I'm seeing maybe a little bit of a high nut ratio.

It's starting to look like a caramel apple.

That was not what I thought you were gonna say.

I thought you were gonna be like,

they look amazing and perfect

and you did such a good job. Claire, you nailed it.

Whatever, it looks close enough.

No one said it has to be exact.

It's not bad, you are doing a great job.

Not bad?

I'm gonna put em in the fridge,

but only maybe 10 minutes.

They do look great, Claire.

Thank you, I'm very happy with them.

But look, I mean, come on,

this has a little too much nuts on it.

No, Brad.

You know, Brad's pretty quick with the criticism.

He was just like, too many nuts.

I don't have to exactly replicate it,

I have to make a version that's better, so.

[laughing] Thanks a lot, Brad.

I don't know what he's talking about, they look great.

Okay, I mean, they're basically set,

but I just wanna, you know, five minutes,

to cool down and then we'll,

oh, and then we have to wrap them,

that's gonna be fun.

[rhythmic music]

They've been sitting at room temperature for a little while

and now they're ready to go.

I want them to be room temperature because

I want to make sure that the filling inside

is nice and smooth and creamy.

I want to taste it, just to make sure

everything came together the way I wanted it to.

Oh my god, it's so good.

Look at it.

This is the best thing that I've ever made.

It's so good.

So there's a chocolate coating,

there's the wafer, then there's the creamy

hazelnut filling and the nut in the center.

I think it eats very, very close to the original.

It is much more hazelnut-ty in flavor

and that's cause of all the places where we toasted it.

It is overall, I think,

a lot more flavorful than the original.

I'm just gonna eat the other half, it's really good.

Mmm, I really wish you guys could try it.

I have 13 left, so I'm gonna be able to put them in

the 12 pack.

[rhythmic music]

Now for the fun part, which is like the craft portion.

What's up Michaels, they know me there.

This is definitely the best way to spend my time.

Wow, New Rochelle balls [laughing].

[sighs] It's just really fun,

I just love this kind of stuff.

I have never been so proud of myself.

Brad?

Oh New Rochelle, oh.

In honor of you, that's what I named them.

Yeah! New Rochelle balls.

It even looks good. Yeah, it looks good.

Wow. Okay, good cut.

Look at that,

a Heart-shaped hazelnut. Aww,

isn't that love. Cute, it's so cute.

It's crunchier. It's so hazelnut-ty.

It's so hazelnut-ty.

Yeah, see, the nuts on the outside

serve a purpose. Cause there's more nuts.

Yeah, yes, there's more nuts.

I think you did a great job.

Look at the wafer though, no one's

focusing on the wafer. Not far off on proportions,

I was getting there.

Theirs is a little more airy, crunchy,

right, but look, your diameter seems pretty,

or your thickness seems pretty damn close.

[Claire] Pretty spot on.

Damn fine work, Claire.

Thank you, wait, I seriously can't tell.

Is this one, no, that's mine.

[laughing] Oh, right. But that's the...

That's yours. You know what,

the only other detail, besides them,

you know, little rings around on em--

Brad, I'm gonna have to ask you to leave.

[all laughing] Okay?

We haven't tried the like peeling off the chocolate yet.

I really think that's the true test of how well you did.

Oh god, well now I'm a little nervous.

I brought my coffee.

So like that's what I wanted to see,

is like could that sphere stay intact

as you ate around like the outside layer.

It tasted delicious on its own,

and I'm sure it's about to taste

delicious with everything else.

Claire, it is so good.

The wafer is perfection.

Oh my god, thank you.

You can hear it in my mouth, it is shattering,

like it stays so crisp. It's light.

It's airy, the salt from the hazelnut Nutella thing

on the inside, you really outdid yourself, Claire.

Thank you, that was the response I was looking for.

Oh, they didn't give you that?

Not really, but I was like, let me tell you

everything that's wrong with it.

This is truly unbelievable.

I've never had more fun on one of these episodes, ever.

New Rochelle balls. Mmm hmm, mmm hmm.

They look perfect.

I'm insanely proud of these,

so just keep that in mind when you taste them.

Mmm, I got the hazelnut, this is so good.

Proud of you, everyday. Thank you,

I'm proud of myself, thanks Amiel.

Oh my god, the paper.

Wrapping them was fun. I know.

I enjoyed that part the most.

Oh my god. Oh, your hazelnut split

in half, nice. So good.

A little salt? Yeah, in the filling.

Yeah, awesome.

This is original,

this is homemade. Wow.

In a good way. I love that tiny bit

of chocolate on the exterior of the nut and those nuts,

like the sizing, it's like uniform, it's delightful.

Yeah, very proud of both of those things.

Yeah, no, really well done, it's good.

Alright, I feel incredible.

Basically I've never been so proud of myself.

Like love the final product, I think it's really delicious.

To the residents of New Ro, as they say,

this episode is dedicated to you.

I'm excited for the next one, so meet me back here

for the next challenge.

[rhythmic music]

Here's how you make a gourmet Ferrero Rocher,

or should I say New Rochelle ball?

For the wafers, pulse one cup cake flour,

half cup corn starch, two teaspoons cocoa powder,

and half teaspoon kosher salt in a food processor.

Stream in three quarter cup water,

half cup cooled, melted butter and two teaspoons

vanilla extract until smooth.

Pipe one teaspoon of batter into center of iron,

cook for 10 seconds, remove still-soft wafer

from iron and punch out a circle using a cutter.

Snip four equal relief cuts into the circle

and press firmly into one inch hemispherical silicon mold.

Repeat several times.

Bake wafers in a 350 oven until completely crisp and dry.

Let wafers cool, then trim edges to make hemispheres.

For the filling process five ounces toasted hazelnuts,

two teaspoons sugar, half teaspoon kosher salt,

and half a scraped vanilla bean until a nut butter forms.

Scrape in three ounces melted chocolate,

mixed with one tablespoon toasted hazelnut oil.

Process til smooth, then stir in

two teaspoons unsweetened cocoa powder.

Let mixture sit at room temperature for a couple

of hours until thickened and set.

To assemble, pipe hazelnut filling into shells,

gently press a whole toasted hazelnut into half

of the shells, then chill shells with hazelnut.

Dap a generous ring of melted milk chocolate

around edge of each hazelnut-free wafer

and press a chilled half with hazelnut

onto chocolate to create a sphere.

Fill cracks or gaps with more chocolate.

Repeat with all wafers and chill til chocolate is set.

Dip each sphere into more melted milk chocolate,

then roll each ball in toasted hazelnuts.

Repeat until all balls are dipped and coated,

then chill again until set.

Using gloves, roll balls between hands

to coat hazelnuts in the chocolate.

Let set again, then wrap in gold foil

and place in mini paper cups.

[Brad] Splitting hairs here.

[Claire] Good enough for government work.

[Brad] That's right.

No, Brad, see-- Betcha they ain't working.

They've been shut down for weeks now, right?

Yeah, the longest in history.

Is it really? Yeah.

I went to the park, to bring my kid to the park

the other day and freakin' there was a lock on it.

We jumped the fence, our first B and E,

me and the kid, you know?

[both laughing]

We didn't break anything.

[Donny] What federal park did you?

I don't know, no, it wasn't a federal park,

I guess it was run by the town or something.

Well only federal stuff is shut down, cause it--

I don't know.

[Donny] You were just breaking the law.

But it was locked, I blamed it on you, Donny.

Was it a holiday, was it just closed on Sundays?

No, who closes a park on a Sunday?

[laughing] I don't know, that's a good question.