A short travel blog of Greece: Pelion, Meteora, and Athens

[Darienne]

1 hour ago, heidih said:

Makes sense going the Nutella  route and amping up the crunch.

Please, don't use Nutella.   Use Gianduja somehow.   From Wikipedia: Gianduia is denser than Nutella, with a more delicate taste, and the main difference is that we use up to 55 per cent of premium local hazelnuts, sugar and cocoa. No other ingredients, no palm oil, no preservers.” ... Gianduia remains a niche artisan product.

[heidih]

Just now, Darienne said:

Please, don't use Nutella.   Use Gianduja somehow.   From Wikipedia: Gianduia is denser than Nutella, with a more delicate taste, and the main difference is that we use up to 55 per cent of premium local hazelnuts, sugar and cocoa. No other ingredients, no palm oil, no preservers.” ... Gianduia remains a niche artisan product.

I didn't mean to use that pap but the beloved flavor profile of chocolate and hazelnuts

[Darienne]

15 minutes ago, heidih said:

I didn't mean to use that pap but the beloved flavor profile of chocolate and hazelnuts

Sorry Heidi...I just loathe Nutella...and went off the deep end...and love Gianduja.  I wish I knew what Nutella tasted like about 30 years ago.  It might have been wonderful.   I really do know where you are coming from and you have always been way ahead of me in the culinary.  ❤️

 

[TdeV]

Thank you, Shai.

[shain]

1 hour ago, Darienne said:

Please, don't use Nutella.   Use Gianduja somehow.   From Wikipedia: Gianduia is denser than Nutella, with a more delicate taste, and the main difference is that we use up to 55 per cent of premium local hazelnuts, sugar and cocoa. No other ingredients, no palm oil, no preservers.” ... Gianduia remains a niche artisan product.

 

Only thing I eat with Nutella is one half of a matzo once every Passover.

 

Indeed, I think that chopped nuts wrapped in chocolaty phyllo can be nice.