Posted 31 May 2012 - 01:33 PM
Posted 01 June 2012 - 12:30 AM
If the chocolate will help with the sweetness, then I think I'm going to have to buy me a jar to try.
Wait! With regard to chocolate tempering the overall sweetness, I was referring back to the what you said previously, about attempting one of the home made chocolate-hazelnut spreads, but omitting the chocolate (in which case, you would not be cutting back on the sweetness).
Nutella itself is crazy sweet (even the European versions, which are the only ones I generally have access to).
Posted 27 August 2012 - 06:54 AM
Spread on a rye roll, it did taste pretty funky, but hey, waste not want not.
Reading the 'Best Before' on the label it said 2006.
I will call in at my local Lidl tomorrow to stock up
(It's true I tell ya)
Today I am drinking ale.
(Edgar Allen Poe)
Posted 27 August 2012 - 06:07 PM
I have marmite of a similar age, but nutella does not last in this house.
Posted 17 September 2012 - 09:36 AM
Cookbooks are full of stirring passages
Posted 18 September 2012 - 11:10 AM
Posted 17 October 2012 - 05:29 PM
There is nothing better in this galaxy than Nutella spread on a halved warm, plain buttery croissant.
I gotta admit, I just don't get it ... Nutella just doesn't do anything for me. Now, a warm (not microwaved) buttery croissant with good
dulce de leche, that's somethin' else.
Posted 14 February 2014 - 09:48 PM
Posted 14 February 2014 - 10:04 PM
Interesting, I remember how I used to love Nutella. Now I find it too sweet and much, much too greasy, which puts me off more than the sweetness. Funny how tastes change. I recently tried Trader Joe's almond spread and I liked that much better.
Posted 15 February 2014 - 12:30 AM
I haven't read the thread linked above, which might mention it, but if you like nutella you'll like the gianduja spread made by Guido Gubbino imported by Zingerman's.
If you're one of the ones who does a jar or two of Nutella a year, it might be worth the splurge.
I was eating Nutella every day during a recent trip to Italy -- they provide it in the hotel breakfast rooms everywhere in a little packet much like jelly is served up here. Got quite addicted. But hated it when I got back home -- the imported version is pumped full of a lot more chemicals than the European version.
I recommend either buying it at an import store, or getting the primo stuff from Zingerman's. The difference is remarkable. You'll probably combust and leave burned shoes behind.
Lindacakes, that is Guido Gobbino, arguably Italy's best chocolatier, and his spread is not to be mentioned in the same breath (or price range!) with Nutella. Peyrano, another legendary Turin-based chocolatier, also makes a chocolate hazelnut spread that will cause spontaneous combustion...
Posted 15 February 2014 - 12:39 AM
Nutella mixed with whipped cream makes an easy cake filling, and I also use it in a similar manner to flavour buttercream. It actually goes really well with carrot cakes, and apple/cinnamon cakes, where it is a complimentary flavour. When you pair it with chocolate it can become a bit of a sweetness overload.
I don't like eating nutella straight or as a spread though. I used to live by a market that had a chocolate stall that sold slabs of Callebaut gianduja by weight. My guilty pleasure was buying a block of a few hundred grams and biting it off in chunks...
Who makes "high-end" gianduja - is there an Amadei or Valrhona for gianduja? I ate a lot of the stuff in Perugia and thought it was delicious but I'm not sure who the manufacturer was.
Book a vacation to Turin, which is Italy's chocolate capital and the home of gianduja. You can sample dozens of high-end, artisanal types, as well as artisanal spreads...
Posted Today, 11:30 AM
I love nutella. I eat it on crackers, rice cakes, and love it on apples.