How to Make Ferrero Rocher Chocolate

Making own sweets is so much fun, and looks impressive for very little effort. There’s no baking involved in this recipe just a little chopping, rolling and melting and the process is pretty therapeutic. Once got the hang of it so can experiment a little too try coating or drizzling them with dark chocolate. The quantities provided below should make about thirty chocolates, taking into consideration the fact that a fair amount of mixture may disappear as make them up. Ingredients: 20g Hazelnuts 200g Nutella 70g Ice cream wafers 250g Good quality milk chocolate Method: Preheat the oven to 175 degrees Celcius. Spread the hazelnuts on a baking tray and toast for 10 minutes, shaking once half way through. Remove from the oven, leave to cool then rub vigorously in a kitchen towel to remove as much of the papery skins as possible. Put 30 whole hazelnuts to one side, then finely chop the rest. Put the Nutella in a small bowl and stir in half of the chopped nuts.
Pop in the fridge to firm up around one hour. Line a plate with baking parchment or tinfoil. Chop the ice cream wafers and mix with the remaining chopped nuts. Remove the Nutella mixture from the fridge and, working quickly, roll small teaspoons of the mixture into balls, pushing a whole hazelnut to the centre of each one. Roll each ball in the mixture of chopped nuts and wafer until fully coated then pop onto your prepared plate and freeze until firm around one hour.
Melt the milk chocolate gently in a bain marie then allow to cool to room temperature. Remove your chocolate balls from the freezer and, working quickly, drop a ball into the melted chocolate, coating completely. Because the balls are part frozen, the chocolate should firm up around them almost instantly. Repeat with the remaining balls then transfer to the fridge to set completely. Once set, place the chocolates in individual gold wrappers, stack into a pyramid and give the Ambassador a call.


Slavery in the Chocolate Industry essay

This paper will discuss the various ethical issues raised by this case, whether the slavery is viewed as absolutely wrong or relatively wrong, and who shares in the oral responsibility for the slavery occurring in the chocolate industry. Slavery in the chocolate industry raises many ethical issues. First, systemically, it relates to the economic system within many countries that rely heavily on many exports, including cocoa beans. In the beginning, as cocoa prices increased across the world, the Ivory Coast Government encouraged the cultivation of cocoa and even gave various incentives for growing such.
However, cocoa prices around the world have languished over the years (Hall, 2005). In part due to chocolate manufacturers round the world encouraging more and more developing nations to grow cocoa, thus driving down the price of cocoa (“Chocolate and slavery,” n. D. ). The fall of the cocoa prices in 1996 and 2000 significantly impacted the livelihood of the already impoverished cocoa farmers in West Africa, who’s dependence on an unstable export crop, forced the cocoa farmers to use slavery to reduce their labor costs to survive (Velasquez, 2006). Another systemic issue relates to the legal aspect of slavery in the chocolate industry.
According to Ivory Coast labor laws, slavery on farms is illegal (Velasquez, 2006). However, it is rarely enforced due to “open boarders, shortage of enforcement officers, and the willingness of local officials to accept bribes from members of the slave trade” (Velasquez, 2006). Next, as it relates to corporate ethical issues, many of the exporters of the cocoa, who serve as middlemen by obtaining the cocoa and making it available for sale in their country of origin, along with numerous manufacturers who buy from these distributors, contribute to the slavery in the chocolate industry.

For many years these corporations have known that the cocoa beans exported and used in its manufacturing process were partially if not fully harvested with slave labor. Yet, they have maintained that they were not responsible for the slavery in the various cocoa producing countries because they have no control over the cocoa farms (“Chocolate and slavery,” n. D. ). These corporations use an easy excuse to ignore the problem because they profit richly from its chocolate products.
Only recently, from the Business Ethics Case Paper – “Slavery in the Chocolate Industry” By epicycloids chocolate industry was there pressure placed on the chocolate industry to address he issues raised. As a result, the members in the industry signed a “Memorandum of Cooperation” in which they agreed to work toward ending the use of slavery in the Ivory Coast. Through this memorandum the Chocolate Manufacturers Association agreed to fund training of the cocoa farmers, and monitoring and certification of the cocoa beans (Velasquez, 2006).
However, little progress has been made and it would appear that the industry, nearing the memorandum deadline, is now stating that the responsibility for monitoring and certification now lies with the government of the Ivory Coast. It would seem that the industry’s lack of progress to support a real solution, such as enacting Fair Trade Certified cocoa, which would ensure a stable and sufficient wage for the cocoa farmer, continues to perpetuate the slavery problem and the industry’s enormous profits (Global Exchange, 2005).
Lastly, there are a couple individual ethical issues that surround slavery in the chocolate industry. At the heart of the issue are the cocoa farmers who continue to use slavery, even child slavery, to harvest cocoa beans even though it is illegal to do ouch and immorally wrong to take anyone, much less a young child, unwillingly. In addition, any consumer of chocolate from a company that potentially uses cocoa beans harvested with slaved labor contribute to the continuation of slavery in the chocolate industry.
While the media is bringing forth the disturbing facts about slavery and chocolate many consumers choose to Just ignore. There is a cultural variable to consider, as many of the cocoa farmers have their own children help in the cocoa bean cultivation and see nothing wrong in using child labor. However, in my view, any kind of child labor is absolutely wrong regardless of the society one may live in. The case stated that young boys are kidnapped, sold, and forced into harvesting the cocoa plants.
The farmers use various tactics and punishments to force completion of the work and provide inhumane living conditions. While this is the extreme sense of child labor referred to as child slavery, I do not believe that children should be used for labor nor can they always handle the labor that an adult endures. Furthermore, it presents an opportunity for a child to be ruinously taken advantage of because of their lack experience and knowledge.
I feel it would benefit developing countries more, economically and socially, if the children of its country could obtain an education and better themselves, thereby bettering its country. In conclusion, I believe there are a multitude of people and groups that share the moral responsibility for slavery occurring in the chocolate industry. While slavery is most prominent in West Africa because they are the leading exporter of cocoa beans, slave labor exists in many of the world’s agricultural sectors (“Chocolate and slavery: hill labor in Cote divorce,” 2002).