Making Giant Candy / Giant DIY Foods Challenge / I Made Giant Ferrero Rocher / Giant Skittles

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There is never too much chocolate! And sweets often end earlier than we would like! We know, how to change it! Today we’ll cook Skittles and Ferrero Rocher!! And their size will be XL!

1. Maxi Ferrero Rocher
● 28 pounds of milk chocolate.
● 20 corn waffles
● 4 pounds of hazelnuts
● 2 pounds of sugar
● 2 ½ gallons of fatty confectionery cream
● 4 pounds of butter
Cut waffles in 8 parts. Melt chocolate. Coat the bowls with vegetable oil. Then coat each piece of waffle with chocolate and cover both bowls with it. Let it harden. Apply another layer of chocolate on top of the waffle base. Make another layer from the waffles. Refrigerate for 2 hours.
For the ganache we pour cream in a pot, heat it up to 140 degrees F and add 6 pounds of chocolate to it. Stir it all the time. Add butter. Fill each half with it so it’s a bit higher than the middle. Put a little bowl in the center and keep on filling in the remaining space.
Melt sugar in a pan until you get caramel. Put in hazelnuts and stir it fast. Coat two bowls with vegetable oil beforehand and put the nut mass in them. Join them together, let it cool, and take out. Put the nut in the ganache hole, pour in more ganache, and even it out. Join.
Mix nuts with melted chocolate and pour a lot of it on top.

2. Skittles
● 13 pounds of powdered sugar
● 6 pounds of corn syrup
● 10 ounces of citric acid or one heaped cup
● 6 pounds of chocolate glaze (3 different colors, 2 pounds each)
Put powdered sugar in a big container. Add corn syrup, citric acid, and mix it till you get an even consistency.
Divide the mass in a few parts and sprinkle it with a lot of powdered sugar. Refrigerate for 30 minutes. Copy with all parts of the mixture.
Melt chocolate glaze. Join the halves. Coat the mass with the glaze and let it harden.

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