People go nuts for Nutella
Some people don’t know the pleasures of Nutella. Is it chocolate? Is it like peanut butter? It’s kind of like both. But, it’s an animal unto itself. The original recipe was Hazelnut paste, sugar, and Cocoa. Today, the main ingredient is palm oil (which makes it more spreadable). If you haven’t experienced it, now is the time to start: today is international Nutella day. The product first went public in 1964 under its current name. Although, it has undergone some changes since then. Despite a new recipe, it remains a cult classic, with millions swearing by it. While some don’t get it, millions of People go nuts for Nutella. In some cases, maybe a little too much. But, you be the judge for yourself.
They call it a breakfast classic. Although, it’s not just for breakfast. In fact, it’s a common ingredient in desserts worldwide. And, you can even use it in savory dishes. Try using it in a Mexican mole sauce in place of the chocolate. Obviously, it wouldn’t be a main ingredient in most savory dishes, since it’s so sweet. But, in the proper balance, it adds a unique dimension in some applications. If you’re a little wary of adding a sweet cocoa and hazelnut paste to your dinner, no problem, stick to the sweeter applications. Either way, it’s well worth finding out what the buzz is all about.
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Italians were the first to People to go nuts for Nutella
During WWII, cocoa was in short supply. In Piedmont, Italy there was a confectioner by the name of Pietro Fererro. In the mid 1940’s, he decided to find a way around the shortage by combining hazelnut paste with cocoa powder. His first product with this combination went under the name Gianduja (Which is the name of a hazelnut chocolate product invented during Napoleon’s reign). The first product was a solid bar, not the spreadable version we know as Nutella. It was about 70% hazelnut, and 20% chocolate. Pietro died 5 years later. But, his descendants carried on the company, and made modifications. In the 1950’s they made a creamier version of Gianduja, then, renamed it Nutella. The first bottles left the factory in April 1964. It went worldwide, with fans from Australia to Europe, to the USA. Despite its Italian origins, it truly has become a product of the world.
But, the Nutella you get today is a far cry from what Pietro invented 80 years ago. Hazelnuts are about 13% of the product. And, cocoa comprises less than 10%. The most prominent ingredients are palm oil and sugar. And, there are products like lecithin, whey, and vanillin. There was a bit of a backlash when they reconfigured their recipe a few years ago. They also had to pay out a multi-million dollar lawsuit for advertising that it was part of a “healthy” breakfast. Maybe the original recipe had more health benefits. But, the current configuration is all about flavor and stability. Even though it has some perishable products, the high sugar levels and stabilizers make it something you can store at room temperature without spoiling.
It’s not the only one
The Fererro company owns the exclusive rights to Nutella. But, if you want a healthier version, there are options. Even if healthiness isn’t a factor, you may want to support a smaller company. The Fererro group has grown exponentially from Pietro’s local confectionery of the 1940’s. In 2018, they bought Nestle’s. Today they are the second largest candy producer in the world. Still, there are alternatives for both your health concerns and for those against oversized corporate greed. Unfortunately, you have to look for them. Your local supermarket, most likely, only carries the Nutella brand. So, do your research. Ecocation.org has a pretty good list. Luckily, many options are available online.
“Milka” is an alternative that is pretty close to Nutella in its flavor profile, at a slightly lower price. Whole foods version comes up short on the flavor side. But, it’s less expensive and made with organic ingredients. Jem makes a vegan version. And, there are others that use less sugar and higher quality ingredients. The bottom line: the Nutella flavor profile is its own. Fererro is notorious for safely guarding its secrets. And, Nutella stands alone for its combination of creaminess and flavor. But, don’t forget, they re-tooled the recipe. So, even their version is not the same. Remember, the concept of Nutella is based on a Napoleon era hazelnut and chocolate recipe. So, Nutella itself is a derivative. You could even make your own. Just make a paste of hazelnuts, blend with chocolate, sugar, and some oil to thin it and make it spreadable.
You can put that sh– on anything
There was an advertising campaign a couple years ago with the catchphrase, I put that sh– on everything. The ads were for “Frank’s hot sauce”. But, to some people, it could have been Nutella. Every year, about 250,000 tons are sold across 75 countries. I guess it’s true: People go nuts for Nutella. About 25% of the world production of hazelnuts goes into Nutella. That’s a lot of nuts. And, despite a proliferation of nut allergies worldwide, nut based spreads are poised to significantly increase sales in the next five years.
If you’re one of those people with nut allergies: sorry. You’re missing out on one of the joys of childhood and an exceptional ingredient for multiple purposes. But, you don’t want to end up like Howard in the Big Bang Theory when he ate a snickers bar. Fear not, though, there are nut free alternatives to nutella, incorporating sesame, flax, chic pea, and other butters. The flavor will be a bit different, although, close enough to allow you some indulgence.
So, start putting that sh– on everything. Toast, sandwiches, muffins, scones, crepes, chicken, noodles, cakes, pies, etc. If you can spread it, whip it, or mix it in, give it a try. Of course, you may not want it in something like lasagna or on a prime steak. Beyond the obvious breakfast and dessert applications, it adds a touch of warmth and sweetness to stews, marinades, and sauces in many international dishes. Think Thai, Chinese, Indian, even in a goulash. And, don’t forget Fondue.
People go nuts for Nutella Crepes
While you truly can put that sh– on anything, sometimes the simple straightforward ways are the best. Crepes are a thin pancake, and they make a perfect foil to highlight Nutella’s signature flavor and consistency. A few years ago, while visiting friends in Canada, we had limited food supplies. But, I found a jar of nutella in a cabinet. I whipped up some crepes and spread it on them. They became an instant legend, still referenced to this day. So, today, we share that experience (and recipe) with you.
If you haven’t made crepes before, it’s not as hard as you may think. There are specialized pans and cooking implements that people think they need to make them. For some reason, people complicate it more than it should be. There is an art to making crepes. But, it’s really just thin pancakes. The trick is to have the right heat, a good no stick pan, and a thin batter. You want to coat the pan with a thin layer of batter over low to medium heat. Then, you want to carefully flip the crepes to cook both sides. There are different schools of thought on crepes. Some insist you don’t want any color on them. For, this application (and some others), we prefer a nice lacy brown color. So here’s your recipe. Enjoy it. And, maybe you’ll find out why people go nuts for Nutella.
The Infamous PEI Nutella Crepes
Ingredients
- 2 Cups AP flour
- 2 Cups Milk or light cream
- 4 Large Eggs
- 1/4 Cup Sugar
- 1/2 tsp Salt
- 1/4 Cup Olive Oil
- Pan Spray for cooking
- Nutella for spreading
- Whipped cream (optional)
Instructions
- Whisk the eggs and sugar together well. Add the milk and continue stirring. Mix in the flour and salt, be careful to work out all lumps. Then fold in the oil. Allow the batter to rest a few minutes.
- Use an 8 inch no stick pan over low heat. Heat until it's almost smoking. Spray with pan spray. Then ladle in a thin coating of the crepe batter, turning the pan to smooth it out into an even coating, less than 1/8 inch thick. If it's too thick, it won't be pliable enough. Heat until you see a little color begin to appear around the edges of the crepe. Use a heat proof rubber baking spatula to lift and flip the crepe. The flipped surface should be a golden brown. continue cooking on the raw side for about 20 to 30 seconds. Then flip the crepe out onto a plate. repeat this process until all the crepes are done. The first one may get a little too dark or even fall apart a bit. But, as you get in the flow, the rest will come together well. You'll be an expert crepe maker by the time you finish the last one. Adjust your temperature if necessary.
- When all the crepes are done, Spread each one with nutella on the lighter cooked side. Fold them in quarters and present on plates. You can top with whipped cream if wanted or just serve as is. Bon Apetit.