Crispy Wafer Ball Filled with Milk Chocolate Cream Nuts Coated with Peanut

a highly precise and automated process that combines industrial engineering with confectionery art. While the exact recipe is a closely guarded secret, the general manufacturing process involves several sophisticated stages.

1. Wafer Shell Formation

The process begins with the creation of the crispy outer shell. A light batter is poured into spherical molds and baked to create two hollow wafer hemispheres. These shells provide the structural "crunch" of the chocolate.

2. The Filling and the Hazelnut

Once the wafer shells are ready, they move to the filling station:

• The Cream: Each hemisphere is filled with a smooth, velvety hazelnut cocoa cream (a specialized version of Nutella).

• The Core: A precision machine drops a whole toasted hazelnut into one of the filled halves. The hazelnut must be of a specific size and quality to ensure the perfect bite.

3. Joining the Spheres

The two halves are joined together to form a complete sphere. A small amount of chocolate or cream acts as the "glue" to seal the wafer shut, enclosing the whole hazelnut and the cream inside.

4. Enrobing and Coating

The sealed wafer balls then travel through a chocolate waterfall (enrobing machine).

• The Coating: They are covered in a layer of milk chocolate.

• The Nut Sprinkles: Immediately after the chocolate coating, the spheres are showered with finely chopped roasted hazelnut pieces that stick to the wet chocolate.

• The Final Layer: Often, a final thin layer of chocolate is applied to ensure the chopped nuts are securely held in place.

5. Cooling and Wrapping

The chocolates enter a cooling tunnel to solidify the layers. Once set, they move to the high-speed packaging line:

• Gold Foil: Each ball is wrapped in its iconic gold aluminum foil.

• Paper Cup: They are placed into the signature brown pleated paper cups.

• Labelling: The small oval Ferrero Rocher sticker is applied to the top.