(Milk Chocolate ) Ferrero Rocher Glaze
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- čas přidán 21. 08. 2024
- This recipe is for the perfect glaze AND so so simple!
When I first tried it it reminded me of a magnum ice cream lolli with almond bits, and who doesnt like those!
Since then, I make this glaze whenever I can, its perfect for dipping cakes or for pouring over cakes
And also, the crunchy element the almonds bring is just divine and makes for a very forgiving glaze! this means you cannot have imperfections, score!
I like using this with milk chocolate but if you want to try a different chocolate like white or dark, try it! it will for sure be delicious!
OK for those of you who dont have a thermometer, here are some tips:
1) melting the chocolate: melt until only a few chocolate bits are still visible, this will ensure that the temperature of the chocolate is not too high and that residual heat will melt the whole thing as you stir
2) temperature for glazing a frozen dessert: you can taste the glaze, it should be almost at room temperature and, of course, still runny
Ingredients:
250g milk chocolate
40ml vegetable oil
60g chopped almonds
ENJOY!
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I used this recipe with your chocolate mousse cakes recipe and it turned out just amazing. Thank you so much for this recipe :)
My pleasure 😊
thanks for sharing your feedback too!
This was a good recipe but I found the music too distracting and loud at times. New subscriber here 🤩
hi there! thanks for the feedback, I go back and forth with using music in my videos and I will definitely keep this in mind :)
Please make a video how to make a that frozen cake, Pleeeeaassseee
It is actually the next video in my plan! I hope I manage to publish it this weekend! x
It’s out now! czcams.com/video/1b7LbjzUtrs/video.html
Soooo yaaaaaamy
it really is!
Loved this video, plan on subscribing and liking, but can you please lower the music just a bit, hard for me to focus with it, otherwise I loved the way your instructions we're so informative, thank you 🤗
Thanks for the love and feedback! Noted!
My newer videos are background music free 🙂
Thank you, I'm looking so forward to your next videos 😀
I love this channel! new subscriber here.
Welcome aboard! Thank you :D
Love this , can we use to cover a chocolate ganache cake ?
that sounds delicious! yeah it should work on ganache :)
Thanks for the post
Raj
thanks for watching!
Hello Nicky, the dipping technique is amazing. Do you have any idea if I'd like to recreate this ferrero rocher glaze to donuts? Should I dip or pour?
Oh great idea, I’d do the dipping for donuts unless you want to cover them completely 😊
@@BakingNicky thanks! For the rocher glaze, can I half the recipe? I never eat a glaze with oil before; usually with butter so I need to taste it first
Hello. Love ghis recipe.
Can the same recipe be used with white and dark chocolate? Thank you❤
Good question, I haven’t tried to do this but my guess is that dark chocolate will need a tiny bit more oil to have a nice bite (because of less cacao butter content) and the white chocolate you could do without oil for the same reasons🙂
Hi Nicky. Thank you for this amazing video. What do you propose if I want to try your recipe with a crispy chocolat. Do I add sugar to make the chocolat crispy ?
The glaze hardens when it solidifies, is that what you mean by crispy chocolate?
hELOO nICKY, thanks for sharing this. I did try it out and it was amazing, though I felt with the chocolate I was using the coating turned out to be thick, as in - it was tough to break the shell to eat the mousse cake. You think I could add more oil next time to thin it out. Not sure if that would mess with the ratio of fat : cocoa in the mix. Please advice. Would prefer a thin layer of glaze .
Hello Nicky still waiting for your reply . Can you add more oil to thin out the mixture or it would
Not work ?
Sure you can, I guess it depends what type of chocolate we use, just add maybe a tsp at a time and check the consistency with that on the video ✌️
thank you so much, will give it a go
Hi, can we use butter instead of vegetable oil?
Fair question, I’m sure you could but it might be tricky to pour over, the reason being that butter is a solid at room temp and oil will therefore give you an easier pouring consistency
You might need to adjust accordingly but doable? Yes 😊
Hiya... what ratios would you use for white chocolate? thank you!
Hi there! Sorry it took so long, im a one woman show doing this in my spare time lol
I would try half of the oil amount at most, so thats 20 maybe 10ml as white chocolate is "softer" than milk
Hope this helps, id love to hear how you got on with it please feel free to share :)
What vegetable oil did you use? Will cocoa butter be harder to use?
cocoa butter is solid at room temp so it won't set the same
just use anything neutral like groundnut, peanut, rapeseed oil should be ok
Hi 😊 do we need to temper the chocolate?
Hello! It’s not necessary in this recipe since we are mixing in the nuts in the chocolate 😊
Is this compound or couverture chocolate?
I tried this recipe but the chocolate didn’t set well.
Oh that’s too bad, I use high quality couverture chocolate
I guess the compound might not set because of the vegetable oil already in it
What type of chocolate did you use? Compound or couverture chocolate?
I always use couverture in my recipes 😊
hi for ur glaze, do you use compound or couverture milk choco?
I always use couverture 👍
Can we use melter butter instead of oil for glaze?
It needs to be something that is in liquid form at room temperature 🙂
@@BakingNicky but won’t the chocolate taste weird with addition of oil just my concern as I’m gonna serve this to a client
Use a neutral flavored oil like I suggest in the video, nothing like olive for example
It’s a small amount but helps the texture be what it needs to be
@@BakingNicky great I’ll use sunflower oil then, thank you for the help
@Grishma Bhawsar have you tried by using oil.
Do they taste the oil ?
Not at all 😊
Can i replace oil with cream ??
It will still be a glaze but no snap 🙂