Raising the bar

 Ferrero Rocher bars

First things first. I’m happy (actually euphoric) to share with my readers that I’m now a blogger for Vogue, India. Last week, I got an invitation from their team to join the website’s blogger programmee.  In true Vogue style, the girls sent me a few badges to choose from (in case something didn’t co-ordinate with my website’s background).  I picked the one in brilliant yellow and just like that, I am now a blogger for Vogue.

Because all good things are incomplete without chocolate, I made something to for us to celebrate with.

Ferrero Rocher is something that I’ve been obsessed with ever since I school. When visiting cousins got me a box of this spherical chocolate from abroad, I made frequent trips to the refrigerator under the guise of drinking cold water. And within a day or two, a box of sixteen would magically disappear.

Now, Rochers are easily available in my city, but I still feel that joy when I throw open the golden, crinkled wrapper. The whoosh of hazelnut cream is almost addictive and I always secretly wished that it came with a little more.

Today, I set my own Rochers in bar form and to fulfil that little wish (on a good day like this), I  slathered them generously with smooth hazelnut cream. 

Ingredients:

12 thin wafer sheets

150 gm hazelnuts (finely chopped)

1 cup dark chocolate (melted)

1 cup hazelnut cream

Method:

Roast hazelnuts in a pan until slightly brown and crunchy. Marinate the nuts in melted chocolate for two days.

To make the bars, apply hazelnut cream on one wafer sheet with a butter knife and sandwich it with another sheet. Coat this biscuit, with the nut and chocolate mixture and set it in the refrigerator for 20 minutes.

Remove the bars and coat them once again with the chocolate-nut marination. Let the bars rest in the refrigerator for 1 hour and serve.