The Luna Rocher is a sophisticated take on the Ferrero Rocher, created by The House of Peroni’s Master of Dolci and Luna Executive Pastry Chef Aoife Noonan. The Luna Rocher will be served alongside various pasticinni (small pastries) at The House of Peroni residency from May 25th to June 4th at 1 Dame Lane.
– 125g milk chocolate
– 60g hazelnut paste
– 60ml cream
– 60ml water
– 20ml Frangelico Hazelnut Liqueur
– 24 hazelnuts, to finish
– 400g hazelnut paste
– 300g milk chocolate
– 20g melted butter
– 100g icing sugar
– 100g unsalted butter, cubed
– 3 egg whites
– 100g flour
– 25g cocoa powder
– 500g hazelnuts
– 350g dark chocolate
– 150g cocoa butter
1. Mix the chocolate with the hazelnut paste in a bowl.
2. Bring the cream and water to a boil in a saucepan. Once boiling, pour the liquid over the chocolate and whisk until fully melted.
3. Add the Frangelico to the mix and whisk to combine. Pour into small demi-sphere moulds and par-freeze.
4. Once slightly frozen, push a hazelnut into half of the spheres. Freeze again.
5. Once frozen, push two half spheres, one with a hazelnut and one without, to make a ball and roll to ensure smooth. Freeze before making the wafer mix.
1. Blend the icing sugar with the butter until smooth in a food processor. Mix the flour and the cocoa powder together. Add to the blender, alternating between the egg white and the flour mix.
2. To cook: spread half of the wafer mix on a silicone mat using a palette knife and cook at 180C for 5 minutes. Repeat with the remaining half of the mix. Leave to cool and blend to fine crumbs.
3. To make the wafer coating: Mix the crumbs with enough melted chocolate and cocoa butter coating to make a thick paste. Toss the Frangelico balls in the coating, pressing the coating around the ball. Freeze again before making the Rocher filling. Retain any leftover chocolate and cocoa butter mix for later use.
1. Melt the chocolate in a bowl over a pan of simmering water.
2. Blend the chocolate with the hazelnut paste and melted butter in a food processor. Once blended, pour into medium demi sphere moulds and smooth out.
3. Push a Frangelico ball into half of the spheres and freeze. Repeat this process without pushing a ball into centre. Push one of these halves and a Frangelico ball half together to make a larger ball. Freeze before coating the hazelnut mix.
1. Melt 350g dark chocolate and 150g cocoa butter melted together.
1. Blend the hazelnuts to make fine nibs.
2. To coat the Rochers, melt the cocoa butter and chocolate mix and set aside in a bowl. Spread the nibbed hazelnuts on a tray.
3. Dip the Rochers in the melted chocolate using two forks, shaking off any excess before rolling in the hazelnuts. Roll the nuts evenly to coat. Set aside to harden before dipping again in chocolate and cocoa butter for a final coating. Serve the Rochers at room temperature.
Aoife Noonan from Dublin, formerly Head Pastry Chef of Ireland’s only two Michelin starred Restaurant Patrick Guilbaud in Dublin for over three and a half years before taking on the role of Executive Pastry Chef of John Farrell’s restaurant empire including RAI’s Best Restaurant of Ireland 2016; Luna. Winner of the Valrhona Patisserie Championship, she has become accustomed to giving demos, as guest chef tutor in Dublin Cookery School and various food festivals in Ireland. This vast experience led Aoife to becoming Master of Dolci for The House of Peroni residency 2017.