I'm going to make some compound chocolate. I have about two pounds of milk compound chocolate, which is basically chocolate wafers. It looks a little lighter than this dark chocolate, so I'm gonna add a bit of dark chocolate to darken it up. You want to melt wafers 20 second increments, stirring in between, you don't want to burn it and you don't want to overheat it either, because I don't want to melt the ganache that I spackled onto this cake.

So now all of my chocolate is melted, I'm going to stir in some more hazelnuts. Now I'm setting up my cake on a rack on top of a baking tray, kind of like when I made the Twix cakes. We want the excess chocolate to be able to fall through the rack, but we don't want it all over the floor. So now I'm just straight from the bowl, I'm going to carefully pour my hazelnut chocolate over the cake. You want to move the bowl sort of in a circle above the cake, let the chocolate pour down. Have a look around the cake quickly if it's not going underneath, use your spatula to help it along.

Take more chocolate and cover the cake. You don't have to worry about the very bottom of the cake, because of course we have to wrap it in gold foil. I have to say I love my gold ring, but it's very rough. This is a rough ring, like it's like I'm actually exfoliating between my fingers right now. I was gonna say have you cut yourself, no not quite not yet, but yeah maybe actual gold would be better, maybe that would be good.

Yes, now I'm gonna pop this cake back in the fridge and let that chocolate set. At this point, I know you're thinking I'm done, and I like the cake, it smelled good, but you know what bothered me, you can see the hazelnuts in a Ferrero rocher. So what I decided to do when the chocolate was set, was take my paring knife and actually scrape some chocolate off the nuts. That doesn't sound tedious at all, Yolanda, no not at all. You know what it's exactly like, what scraping like a lottery ticket, yes I was scraping a chocolate hazelnut lottery ticket.

So I picked up my cake and I rested it in a bowl. I chose a bowl that was very low, and I even put some gold foil in the bowl to make sure it was cushioned. We're not gonna see the bowl, because it's time to add the gold. We tried to find gold foil, it's not easy. There was a box on Amazon Jocelyn, it was like $70 dollars so Helena went on a hunt, she was so devoted. She found a sandwich shop on Instagram in Toronto and went there, asked them if they would sell her this. This was theirs, they wrapped burgers in this.

So I used my beautiful Changus can they hear this? I know what I'm gonna do to get you back, you can't get me back. Tell me what you're gonna do, I'm gonna open up Jenga's, I don't know that might be too far. That is cold, you know what I'm saying yeah, cold as ice it's the holidays yeah like honestly that's not the holiday spirit. Hold on there let's go.

So now I'm gonna wrap the base of this in gold foil, so I crinkled the sheets a little bit and it looks like an unwrapped Ferrero rocher. I also want to be wrapped in gold, we did a whole photo shoot of me with this jewelry actually, and I hope it will be left in oh my god, it's called Gold Standard sandwich shop is called Gold there what's up Gold Standard in Toronto.

I'm gonna look them up on Instagram, I'm doing that right now. Oh my gosh, I love Gold Standard please please look at what their icon is, their profile photo is Mr T this is amazing. I pity the fool who doesn't eat Gold Standard a pity the fool. We have a full lineup of holiday baking tutorials for the whole family there's a class for every skill level, you can sign up to make insta-worthy treats and even better, you can give them to the people you love for the holidays.

You can learn to make anything from pretty handheld treats to decorated sugar cookies to cakes, and if you can't do the classes live, don't worry. You have access to the recording forever. And the best part is we recently lowered our bundle prices. You can get two or four classes for the best price ever click here to explore all our classes.

Have we added my foil jewelry class yet Jocelyn? No no there's going to be a flood of comments, Jocelyn people are going to ask for this. I just I am loving this if you can't get enough of it, I'll let you know.

"WEBVTTKind: captionsLanguage: enyeah no it needs to be christmas in here hold on a sec much better hey y'all yes happy holidays happy holidays i got my holiday sweater on stand up a little for the people in the back yo let's see that see that i guess we could also just cut to a photo of you wearing it true this week i'm caking a giant ferrero rocher chocolate well here's the thing here's why i chose to cake for a roche they're wrapped in gold excuse me oh much better much better oh he's gonna tell me my earrings are too loud watch watch yes i was gonna say sorry what what okay okay i'll wear this later i'm keeping the ring okay you will not take my ring the first thing i did was bake five pounds of chocolate batter in a six and a half inch round spear pan so it's like two halves of a pan and once those cakes were baked cooled and chilled completely i level them while they're still in the pan then i carefully remove the cakes from their pans and remove the parchment paper the trickiest thing about this cake is i really want to figure out how to make that beautiful shell inside out of something edible that i could place in my cake so i decided i'm gonna make my pecan pie crust which is like a shortcrust pastry and make this shell out of that but it won't be as as firm as a sugar cookie dough it'll be more crackly like the pastry and the candy exactly exactly the dough is actually really simple it has five ingredients which are butter sugar flour cocoa and an egg yolk once my dough is prepared i simply split it in two and i'm going to chill it for a little bit before i roll it out while it's chilling i'm going to prepare the sphere pans that i will bake the dough on for this i'm going to use a four inch sphere pan set but this time i'm greasing the outside and laying both parts flat onto a baking sheet now that my dough is chilled i'm going to roll it out one disc at a time into a circle that's big enough to drape over my sphere pen so i'm just gonna roll it out really carefully pick up the circle drape it over the sphere pen and cut away any excess at the bottom and i'll repeat this and do it a second time before i bake these i want to chill my dough that prevents any major shrinkage in the oven and when everything is ready i'm popping these in the oven i baked it for 40 minutes i wanted to make sure that i baked it long enough that i wouldn't break it this is quite like a crumbly short crust and i need to be able to get it off the sphere pan in one piece if your dough has spread a little bit at the base the best time to cut off that extra dough is now while the spheres are hot with a sharp paring knife everyone it's jengas and jocelyn and i just today vowed to say his name properly see it again jengas first time in three years what did changus just say no here's what we'll do we'll pronounce your name correctly when you're doing things right but anytime you miss step we'll go back all right you got it i've got my shortcrust pastry spheres i'm gonna put these aside to cool completely and in the meantime i'm going to carve out some secret chambers from my cakes it's very important that we keep in mind the size of the pastry spheres we baked choose a circle cutter that fits around that pastry sphere and now using your sphere chocolate cakes flat side up we're going to take that circle cutter and press down a little to make an indent the next thing we're going to do is use a spoon to scoop out the chamber you'll want to repeat this with the other half of your cake now that that's done we can place our cakes flat side down and simple syrup both of them you're not going to see this in this video but i really procrastinated at this point because i was terrified of removing the pastry from the sphere pants i was so scared i was gonna break it at this point and i'd have to make more so what i did is i used my blowtorch bernadette remember bernadette yes it's been a while how's she doing she's doing well she's doing well you know she's felt left in a corner in 2020 so she was happy to be put to work and what i did is i just heated the inside of the sphere pan slightly it's just to re-melt the shortening that's between the pan and the pastry and now i can carefully carefully pull these domes off the pan the good news is they both made it off so i'm going to flip my cakes over so they're flat side up and very carefully place these pastry shells into each half of the cake now one of them i poked it a little so it cracked but that doesn't matter as long as it's in place you've done it so now here comes the yummy now that your pastry shells are inside your chocolate cake we're gonna fill both halves of this cake with nutella and ferrero rochers you're gonna put actual furrow shades inside this is not a real treat size this is like the inside of a tree love it jengas you took this whole cake i didn't take the whole cake but it wasn't for myself it wasn't jengas a friend of mine and his family were curious about rolando's cake yes and they asked if i could bring it so what you're saying is that your friends had doubts that my cakes tasted i okay good they were really impressed oh good good good this is probably one of the best cakes you could take to somebody what are you trying to say this was so yummy like the kitchen smelled so good and i basically just spooned in nutella and i put five ferrero rochers in each half which means there's ten for roches inside this giant ferrero rocher guys this is ferrero inception if you had to choose what is your favorite holiday chocolate i feel like i should be saying it's the one i caked but it isn't it's after eights oh really oh yeah what's yours i think i might choose for a roche the size they are you can bite them in half enjoy the inside yeah they're so good i need some glue to glue both halves of these cakes together so i'm going to use a little bit of chocolate ganache i want to spread a thin layer on top of one of the cakes just on the cake border around the ferrero rocher goodness and now i have to very carefully take both halves and smash them together because if you if you try to lift one up turn it upside down put it on top everything's just gonna pour out so you just wanna boom you've got a boom with another cake yeah was it pokeball which one papaya oh yeah jengas good work jengus see i'm saying your name properly thank you finally so now the cakes are sandwiched together they make a complete sphere and i just want to make sure that that seam is closed i just want to ice any extra ganache around that seam and then i'm going to place the cake in the fridge to chill while i prepare my ganache for the outside one thing about ferro rocher is like see how like there's hazelnuts in the chocolate it's very like rough in texture so what i'm going to do is chop some hazelnuts i have roasted peeled hazelnuts i'm gonna pop them into my food processor and just pulse the food processor to chop them roughly now i'm gonna take some hazelnuts and fold them into my dark chocolate ganache did you have a little taste of that hazelnut i had a taste of every part of this cake even the excess i cut off the pastry shell changus oop jengas and i ate them were you changus that day i don't know okay yeah you probably were probably during process you're always changing you know you know what people often ask me how i say my name but i don't consider either way wrong like some people say yolanda and some people say yolanda and i have never corrected i'm like potato potato to me i don't know i just naturally say yolanda yeah but i don't consider either one wrong i just think it's the way people say it you know what's weird even my parents say it differently really your dad and mom said they're both my name i don't know right now i'm actually yolanda but when i straighten my hair i'm yolanda you have to make it extra long lengthen my name with my hair length exactly it's very easy so i'm stirring in these beautiful chopped roasted hazelnuts into my dark chocolate ganache and now i'm going to admit this this is probably the easiest icing job i have ever done on a cake because these babies are not smooth so i just took a small spatula and i felt like i was plastering more than icing because of all the hazelnuts you can't possibly ice it smooth they get in the way so i was just picking up the hazelnut ganache and like patting it on the cake all around making sure the whole cake was covered so now that i've spackled the whole cake it looks beautiful as it is because it looks chocolatey with hazelnuts but it's not as smooth as something that's chocolate coated so i'm going to pop this cake in the fridge to chill and i'm going to prepare the chocolate that i'm going to pour all over it so now i'm going to melt some compound chocolate i have about two pounds of milk compound chocolate which is basically chocolate wafers and then i have four ounces of dark chocolate just because i feel that the milk compound chocolate looks a little lighter than this so i'm gonna add a bit of dark chocolate to darken it up you want to melt wafers 20 second increments stirring in between you don't want to burn it and you don't want to overheat it either because i don't want to melt the ganache that i spackled onto this cake so now all of my chocolate is melted i'm going to stir in some more hazelnuts now i'm going to set up my cake on a rack on top of a baking tray kind of like when i made the twix cakes because we want the excess chocolate to be able to fall through the rack but i don't want it all over the floor so now i'm just straight from the bowl i'm going to carefully pour my hazelnut chocolate over the cake you want to move the bowl sort of in a circle above the cake let the chocolate pour down have a look around the cake quickly if it's not going underneath use your spatula to help it along take more chocolate and cover the cake you don't have to worry about the very bottom of the cake because of course we have to wrap it in gold foil i have to say i love my gold ring but it's very rough this is a rough ring like it's like i'm actually exfoliating between my fingers right now i was gonna say have you cut yourself no not not quite not yet but yeah maybe actual gold would be better maybe that would be good yes now i'm gonna pop this cake back in the fridge and let that chocolate set at this point i know you're thinking i'm done and i liked the cake and it smelled good but you know what bothered me you can see the hazelnuts in a ferrero rocher so what i decided to do when the chocolate was set was take my paring knife and actually scrape some chocolate off the nuts that doesn't sound tedious at all yolanda no not at all you know what it's exactly like what scraping like a lottery a lottery ticket yes i was scraping a chocolate hazelnut lottery ticket so i picked up my cake and i rested it in a bowl i chose a bowl that was very low and i even put some gold foil in the bowl to make sure it was cushioned we're not gonna see the bowl because it's time to add the gold we tried to find gold foil it's not easy there was a box on amazon jocelyn it was like 70 dollars so helena went on a hunt she was so devoted she found a sandwich shop on instagram in toronto and went there and asked them if they would sell her this this was theirs they wrapped burgers in this so i used my beautiful changus can they hear this i know what i'm gonna do to get you back you can't get me back tell me what you're gonna do i'm gonna open up jenga's i don't know that might be too far that is cold you know what i'm saying yeah cold as ice it's the holidays yeah like honestly that's not the the holiday spirit hold on there let's go so now i'm gonna wrap the base of this in gold foil so i crinkled the sheets a little bit and it looks like an unwrapped ferrero rocher i also want to be wrapped in gold we did a whole photo shoot of me with this jewelry actually and i hope it will be left in oh my god it's called gold standard sandwich shop is called gold there what's up gold standard in toronto i'm gonna look them up on instagram i'm doing that right now oh my gosh i love gold standard please please look at what their icon is their profile photo is mr t this is amazing i pity the fool who doesn't eat gold standard a pity the fool we have a full lineup of holiday baking tutorials for the whole family there's a class for every skill level you can sign up to make insta-worthy treats and even better you can give them to the people you love for the holidays you can learn to make anything from pretty handheld treats to decorated sugar cookies to cakes and if you can't do the classes live don't worry you have access to the recording forever and the best part is we recently lowered our bundle prices you can get two or four classes for the best price ever click here to explore all our classes have we added my foil jewelry class yet jocelyn no no there's going to be a flood of comments jocelyn people are going to ask for this i just i am loving this if you can't get enough cake you can click here for more cake youyeah no it needs to be christmas in here hold on a sec much better hey y'all yes happy holidays happy holidays i got my holiday sweater on stand up a little for the people in the back yo let's see that see that i guess we could also just cut to a photo of you wearing it true this week i'm caking a giant ferrero rocher chocolate well here's the thing here's why i chose to cake for a roche they're wrapped in gold excuse me oh much better much better oh he's gonna tell me my earrings are too loud watch watch yes i was gonna say sorry what what okay okay i'll wear this later i'm keeping the ring okay you will not take my ring the first thing i did was bake five pounds of chocolate batter in a six and a half inch round spear pan so it's like two halves of a pan and once those cakes were baked cooled and chilled completely i level them while they're still in the pan then i carefully remove the cakes from their pans and remove the parchment paper the trickiest thing about this cake is i really want to figure out how to make that beautiful shell inside out of something edible that i could place in my cake so i decided i'm gonna make my pecan pie crust which is like a shortcrust pastry and make this shell out of that but it won't be as as firm as a sugar cookie dough it'll be more crackly like the pastry and the candy exactly exactly the dough is actually really simple it has five ingredients which are butter sugar flour cocoa and an egg yolk once my dough is prepared i simply split it in two and i'm going to chill it for a little bit before i roll it out while it's chilling i'm going to prepare the sphere pans that i will bake the dough on for this i'm going to use a four inch sphere pan set but this time i'm greasing the outside and laying both parts flat onto a baking sheet now that my dough is chilled i'm going to roll it out one disc at a time into a circle that's big enough to drape over my sphere pen so i'm just gonna roll it out really carefully pick up the circle drape it over the sphere pen and cut away any excess at the bottom and i'll repeat this and do it a second time before i bake these i want to chill my dough that prevents any major shrinkage in the oven and when everything is ready i'm popping these in the oven i baked it for 40 minutes i wanted to make sure that i baked it long enough that i wouldn't break it this is quite like a crumbly short crust and i need to be able to get it off the sphere pan in one piece if your dough has spread a little bit at the base the best time to cut off that extra dough is now while the spheres are hot with a sharp paring knife everyone it's jengas and jocelyn and i just today vowed to say his name properly see it again jengas first time in three years what did changus just say no here's what we'll do we'll pronounce your name correctly when you're doing things right but anytime you miss step we'll go back all right you got it i've got my shortcrust pastry spheres i'm gonna put these aside to cool completely and in the meantime i'm going to carve out some secret chambers from my cakes it's very important that we keep in mind the size of the pastry spheres we baked choose a circle cutter that fits around that pastry sphere and now using your sphere chocolate cakes flat side up we're going to take that circle cutter and press down a little to make an indent the next thing we're going to do is use a spoon to scoop out the chamber you'll want to repeat this with the other half of your cake now that that's done we can place our cakes flat side down and simple syrup both of them you're not going to see this in this video but i really procrastinated at this point because i was terrified of removing the pastry from the sphere pants i was so scared i was gonna break it at this point and i'd have to make more so what i did is i used my blowtorch bernadette remember bernadette yes it's been a while how's she doing she's doing well she's doing well you know she's felt left in a corner in 2020 so she was happy to be put to work and what i did is i just heated the inside of the sphere pan slightly it's just to re-melt the shortening that's between the pan and the pastry and now i can carefully carefully pull these domes off the pan the good news is they both made it off so i'm going to flip my cakes over so they're flat side up and very carefully place these pastry shells into each half of the cake now one of them i poked it a little so it cracked but that doesn't matter as long as it's in place you've done it so now here comes the yummy now that your pastry shells are inside your chocolate cake we're gonna fill both halves of this cake with nutella and ferrero rochers you're gonna put actual furrow shades inside this is not a real treat size this is like the inside of a tree love it jengas you took this whole cake i didn't take the whole cake but it wasn't for myself it wasn't jengas a friend of mine and his family were curious about rolando's cake yes and they asked if i could bring it so what you're saying is that your friends had doubts that my cakes tasted i okay good they were really impressed oh good good good this is probably one of the best cakes you could take to somebody what are you trying to say this was so yummy like the kitchen smelled so good and i basically just spooned in nutella and i put five ferrero rochers in each half which means there's ten for roches inside this giant ferrero rocher guys this is ferrero inception if you had to choose what is your favorite holiday chocolate i feel like i should be saying it's the one i caked but it isn't it's after eights oh really oh yeah what's yours i think i might choose for a roche the size they are you can bite them in half enjoy the inside yeah they're so good i need some glue to glue both halves of these cakes together so i'm going to use a little bit of chocolate ganache i want to spread a thin layer on top of one of the cakes just on the cake border around the ferrero rocher goodness and now i have to very carefully take both halves and smash them together because if you if you try to lift one up turn it upside down put it on top everything's just gonna pour out so you just wanna boom you've got a boom with another cake yeah was it pokeball which one papaya oh yeah jengas good work jengus see i'm saying your name properly thank you finally so now the cakes are sandwiched together they make a complete sphere and i just want to make sure that that seam is closed i just want to ice any extra ganache around that seam and then i'm going to place the cake in the fridge to chill while i prepare my ganache for the outside one thing about ferro rocher is like see how like there's hazelnuts in the chocolate it's very like rough in texture so what i'm going to do is chop some hazelnuts i have roasted peeled hazelnuts i'm gonna pop them into my food processor and just pulse the food processor to chop them roughly now i'm gonna take some hazelnuts and fold them into my dark chocolate ganache did you have a little taste of that hazelnut i had a taste of every part of this cake even the excess i cut off the pastry shell changus oop jengas and i ate them were you changus that day i don't know okay yeah you probably were probably during process you're always changing you know you know what people often ask me how i say my name but i don't consider either way wrong like some people say yolanda and some people say yolanda and i have never corrected i'm like potato potato to me i don't know i just naturally say yolanda yeah but i don't consider either one wrong i just think it's the way people say it you know what's weird even my parents say it differently really your dad and mom said they're both my name i don't know right now i'm actually yolanda but when i straighten my hair i'm yolanda you have to make it extra long lengthen my name with my hair length exactly it's very easy so i'm stirring in these beautiful chopped roasted hazelnuts into my dark chocolate ganache and now i'm going to admit this this is probably the easiest icing job i have ever done on a cake because these babies are not smooth so i just took a small spatula and i felt like i was plastering more than icing because of all the hazelnuts you can't possibly ice it smooth they get in the way so i was just picking up the hazelnut ganache and like patting it on the cake all around making sure the whole cake was covered so now that i've spackled the whole cake it looks beautiful as it is because it looks chocolatey with hazelnuts but it's not as smooth as something that's chocolate coated so i'm going to pop this cake in the fridge to chill and i'm going to prepare the chocolate that i'm going to pour all over it so now i'm going to melt some compound chocolate i have about two pounds of milk compound chocolate which is basically chocolate wafers and then i have four ounces of dark chocolate just because i feel that the milk compound chocolate looks a little lighter than this so i'm gonna add a bit of dark chocolate to darken it up you want to melt wafers 20 second increments stirring in between you don't want to burn it and you don't want to overheat it either because i don't want to melt the ganache that i spackled onto this cake so now all of my chocolate is melted i'm going to stir in some more hazelnuts now i'm going to set up my cake on a rack on top of a baking tray kind of like when i made the twix cakes because we want the excess chocolate to be able to fall through the rack but i don't want it all over the floor so now i'm just straight from the bowl i'm going to carefully pour my hazelnut chocolate over the cake you want to move the bowl sort of in a circle above the cake let the chocolate pour down have a look around the cake quickly if it's not going underneath use your spatula to help it along take more chocolate and cover the cake you don't have to worry about the very bottom of the cake because of course we have to wrap it in gold foil i have to say i love my gold ring but it's very rough this is a rough ring like it's like i'm actually exfoliating between my fingers right now i was gonna say have you cut yourself no not not quite not yet but yeah maybe actual gold would be better maybe that would be good yes now i'm gonna pop this cake back in the fridge and let that chocolate set at this point i know you're thinking i'm done and i liked the cake and it smelled good but you know what bothered me you can see the hazelnuts in a ferrero rocher so what i decided to do when the chocolate was set was take my paring knife and actually scrape some chocolate off the nuts that doesn't sound tedious at all yolanda no not at all you know what it's exactly like what scraping like a lottery a lottery ticket yes i was scraping a chocolate hazelnut lottery ticket so i picked up my cake and i rested it in a bowl i chose a bowl that was very low and i even put some gold foil in the bowl to make sure it was cushioned we're not gonna see the bowl because it's time to add the gold we tried to find gold foil it's not easy there was a box on amazon jocelyn it was like 70 dollars so helena went on a hunt she was so devoted she found a sandwich shop on instagram in toronto and went there and asked them if they would sell her this this was theirs they wrapped burgers in this so i used my beautiful changus can they hear this i know what i'm gonna do to get you back you can't get me back tell me what you're gonna do i'm gonna open up jenga's i don't know that might be too far that is cold you know what i'm saying yeah cold as ice it's the holidays yeah like honestly that's not the the holiday spirit hold on there let's go so now i'm gonna wrap the base of this in gold foil so i crinkled the sheets a little bit and it looks like an unwrapped ferrero rocher i also want to be wrapped in gold we did a whole photo shoot of me with this jewelry actually and i hope it will be left in oh my god it's called gold standard sandwich shop is called gold there what's up gold standard in toronto i'm gonna look them up on instagram i'm doing that right now oh my gosh i love gold standard please please look at what their icon is their profile photo is mr t this is amazing i pity the fool who doesn't eat gold standard a pity the fool we have a full lineup of holiday baking tutorials for the whole family there's a class for every skill level you can sign up to make insta-worthy treats and even better you can give them to the people you love for the holidays you can learn to make anything from pretty handheld treats to decorated sugar cookies to cakes and if you can't do the classes live don't worry you have access to the recording forever and the best part is we recently lowered our bundle prices you can get two or four classes for the best price ever click here to explore all our classes have we added my foil jewelry class yet jocelyn no no there's going to be a flood of comments jocelyn people are going to ask for this i just i am loving this if you can't get enough cake you can click here for more cake you\n"