Here is a concise summary of the provided transcript:
**Title:** Recreating a Giant "Chocorrol" (Swiss Roll with Chocolate Filling)
**Summary:**
* The creator introduces a childhood favorite dessert, "Chocorrol", a Swiss roll with chocolate filling, and plans to recreate a 1-kilo giant version.
* They make bread dough from scratch, shape it into a rectangle, roll it like a cinnamon roll, and bake it in the oven.
* After cooling, a chocolate filling mixture is prepared and injected into the center of the roll using a specialized tool (Bulla 230).
* The roll is then covered with a mixture of powdered sugar, coconut, and melted butter.
* Once set, the giant Chocorrol is cut in half, revealing the perfectly centered chocolate filling.
* The creator tastes and enjoys the final product, inviting viewers to suggest future giant dessert recreations in the comments.
Here are the extracted key facts in short sentences, numbered for reference:
1. **Project Goal**: Recreate a beloved childhood dessert, specifically a "Chocorrol" (similar to a hot dog bun covered in chocolate with a chocolate filling), but on a giant scale (1 kilo).
2. **Initial Ingredient**: Dough for bread was made following a recipe (with instructions available in another video).
3. **Dough Preparation**:
* The dough was rested for 30 minutes.
* Then, it was stretched into a rectangle shape.
* Rolled like a cinnamon roll to achieve thickness.
4. **Baking**:
* The rolled dough was placed on a tray with oil.
* Baked in a preheated oven at 180 degrees Celsius for 20 minutes.
5. **Filling Preparation**:
* Made from 2 cups of icing sugar, 1/2 cup of cocoa powder, 2 tablespoons of vanilla essence, a pinch of salt, and 2 sticks of melted unsalted butter.
* Mixed until integrated; consistency thickens as butter cools.
6. **Filling Injection**:
* Utilized a "Bulla 230" tool to inject the chocolate mixture into the center of the baked dough.
* A hole was made to facilitate the filling process.
7. **Chocolate Coating**:
* Comprised of 3/4 powdered sugar, 1/4 coconut angel cheese, a pinch of salt, 1 tablespoon of vanilla essence, and a stick of melted unsalted butter.
* Applied before the coating hardened.
8. **Drying Process**: The coated dessert was left to dry completely, with the option to speed up the process by microwaving the coating mixture for 15 seconds if it hardens too quickly.
9. **Final Result**: A successfully recreated giant Chocorrol with filling precisely in the middle, achieved through a series of detailed steps and specialized tools.