Something different. A look at the complex construction of a Ferrero Rondnoir chocolate. The machine that makes these must be fairly complex. The bit that perplexes me is how they can coat the wafer granules so thoroughly without catching air pockets. Are they submerged completely, or is the chocolate curtain so liquid that it can enrobe them completely - maybe assisted by an air knife to remove excess chocolate and ensure better coverage.

I also wonder if the rejects just get liquified and blended into the ganache filling.

It's quite a complex confection. A dark chocolate ball, sugar shell, ganache, wafer, chocolate coating, wafer granules, another layer of chocolate, the blob piped on top and then the drizzle.

This particular chocolate doesn't appear to be available in packs on its own. Always a small number in larger multi-chocolate packs. I wonder if that's to give it a "unique" image.

Ferrero are justifiably protective of their manufacturing processes. There are LOTS of similar videos claiming to be about the process, but they are mainly made of stock footage and video clips of machines making similar styles of confection, accompanied by nonsensical commentaries.
I think they may be automatically generated videos.



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