Carol K pretty much set the stage for future candy consumption the day she sent us toddling off to school with a lunch consisting of Nutella slapped between two slices of crustless Wonder Bread. Mom sure did work some long hours; she must have been strapped for time that week. But thanks to her lackluster lunch packing (sorry, Mom), the Krozek kids developed a refined taste for creamy hazelnut / cocoa spreads and Rocher chocolates, the truffle-like candies that take a whole roasted hazelnut encased in a thin wafer shell (diagram above) and fill it with the same innards as the delicious, non-nutritious Nutella sammiches mother dearest used to make.
So needless to say, we were stoked to have stumbled upon a dark chocolate version of the Rocher: the Rondnoir. But as our pearly whites cracked through the crispy outer coating, we found the Rondnoir to be absolutely nothing like Rocher. The whole hazelnut nucleus characteristic of the Rocher has been replaced with a dark chocolate cream surrounding a black pearl of buttered-up dark chocolate.
We don't recall anyone complaining about the Nutella or hazelnut, Ferrero. You can't fool us. Did you really think you'd successfully execute the ol' one-two switcheroo? Now make with a hazelnut-infused Rondnoir... or else!
-Dana
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