Bread and Chocolate







Nutella®, in its original form, was first created in the 1940s by Mr. Pietro Ferrero, a pastry maker and founder of the Ferrero company. At the time, cocoa was in short supply because of rationing due to World War II, so chocolate was very limited. So Mr. Ferrero used hazelnuts, which are plentiful in the Piedmont region of Italy (northwest), to extend the chocolate supply.


Nutella is a modified form of gianduja. The exact recipe is a secret closely guarded by Ferrero. According to the product label, the main ingredients of Nutella are sugar and modified vegetable oils, followed far behind by hazelnut, cocoa and skimmed milk, comprising together at most 28% of the ingredients. The recipe for Nutella varies in different countries. In the case of Italy the formulation uses less sugar than the product sold in France. Nutella is marketed as "hazelnut cream" in many countries; it cannot be labeled as a chocolate cream under Italian law, as it does not meet minimum cocoa concentration criteria.




These are super thin, so thin that if you hold it for 5 seconds it will start to melt!



Because of this super thinness they make great gooey smores!



These thins are not really that thin. They are actually about 1/4 inch thick so if you make a smore with these it is the same consistency as using a Hershey bar, but the chocolate tastes better and it's already graham cracker sized. So no waste, although how anyone can think extra chocolate is a waste is beyond me!



Because it has no nuts the consistancy is very unlike nutella. It is shinier to look at and is more gooey since there is no protien to bind it. It is also stickier.. kind of like stiff finger paint. It is made with dark not milk chocolate.

This is very similar to the Dutch Nusco.
At our house none of these are turned away. We use them for the most part to make Peanut Butter and Chocolate sandwiches. Yum!

Comments

Popular Posts