Ferrero Rocher celebrated its 40th anniversary in one of the biggest department stores in Paris, Printemps.
Many guests were present to celebrate one of the French people’s favourite Christmas chocolates. ADE and dj Ofenbach entertained the guests, while entertainment was provided throughout the evening.
Let’s take a look at the history of this chocolate which took 7 years to be created in an industrial way to be enjoyed by the whole planet.
Ferrero Rocher was introduced industrially in 1982. This chocolate was created by Michèle Ferrero, inspired by a grotto in the Lourdes sanctuary, the Rocher de Massabielle.
In 1983, it was the first television commercial. In 1988, Ferrero Rocher was exported to the United States, and 6 years later, the chocolate was marketed in China. Lately, Ferrero Rocher has been transformed into ice cream, allowing the chocolate to live on all year round, as the original is only made during the three coolest seasons in order to preserve the quality of tasting.
The recipe indicated on the labels is: Milk chocolate 30% (sugar, cocoa butter, cocoa paste, skimmed milk powder, concentrated butter, emulsifiers: lecithins [SOJA]; vanillin), hazelnuts 28.5%, sugar, palm oil, FROMENT flour, LACTOSERUM powder, low-fat cocoa, emulsifiers: lecithins [SOJA]; raising agent: sodium bicarbonate; salt, vanillin. The chocolate used is pure cocoa butter chocolate.
Crunchy, melting, crunchy: it’s all the pleasure of an explosion of sensations in every bite thanks to a unique recipe in a sparkling golden packaging. This is what has made Ferrero Rocher so successful since 40 years.
