For personal non-commercial use only.
Please do not repost this outside of vapingunderground.com.
HIC's Ferrero Rocher recipe: these truffles are produced by Ferrero, who also make Nutella. Ferrero Roche are truffles with a hazelnut center, creamy hazelnut ganache, a wafer-thin cookie shell, thick layer of rich milk chocolate, and a coating of chopped hazelnuts. The real candy and this recipe include more hazelnut flavor than Nutella.
2.5% FA Chocolate
1.5% FA Cocoa
1.5% FA Hazelnut
1.5% TFA Acetyl Pyrazine: http://shop.perfumersapprentice.com/p-6826-acetyl-pyrazine-5-pg.aspx
1% FA Caramel
0.5% FA Cookie
0.5% FA Vienna Cream
Try to let this sit for a day or two after mixing. The Hazelnut becomes smoother and richer during the first couple of days - but it won't change much after that. This total of 9% flavoring is pretty high, as far as my recipes go, but it will not taste complete if you try to dilute it!
Ferrero's spreads and candies use rich milk chocolate - so you'll notice some percents and ratios here differ from my Swiss Bliss and Toblerone recipes. Acetyl Pyrazine is a key ingredient here, too - it smooths the "powder" out of Cocoa, takes that "liqueur/Hersey's" out of Chocolate, and generally sweetens the combination into chocolate candy. Because Ferrero's chocolate flavor requires less FA Cocoa, it's easier on wicks and less likely to singe than darker chocolate flavors.
Please do not repost this outside of vapingunderground.com.
HIC's Ferrero Rocher recipe: these truffles are produced by Ferrero, who also make Nutella. Ferrero Roche are truffles with a hazelnut center, creamy hazelnut ganache, a wafer-thin cookie shell, thick layer of rich milk chocolate, and a coating of chopped hazelnuts. The real candy and this recipe include more hazelnut flavor than Nutella.
2.5% FA Chocolate
1.5% FA Cocoa
1.5% FA Hazelnut
1.5% TFA Acetyl Pyrazine: http://shop.perfumersapprentice.com/p-6826-acetyl-pyrazine-5-pg.aspx
1% FA Caramel
0.5% FA Cookie
0.5% FA Vienna Cream
Try to let this sit for a day or two after mixing. The Hazelnut becomes smoother and richer during the first couple of days - but it won't change much after that. This total of 9% flavoring is pretty high, as far as my recipes go, but it will not taste complete if you try to dilute it!
Ferrero's spreads and candies use rich milk chocolate - so you'll notice some percents and ratios here differ from my Swiss Bliss and Toblerone recipes. Acetyl Pyrazine is a key ingredient here, too - it smooths the "powder" out of Cocoa, takes that "liqueur/Hersey's" out of Chocolate, and generally sweetens the combination into chocolate candy. Because Ferrero's chocolate flavor requires less FA Cocoa, it's easier on wicks and less likely to singe than darker chocolate flavors.
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