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mkfradin

Nutella.......mmmm, Nutella

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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.

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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...

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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...

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I love nutella.  I eat it on crackers, rice cakes, and love it on apples.

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Reviving this ancient discussion to post this article on the (GASP :o) change in the Nutella recipe:

"Nutella fans are freaking out over recipe change"

Quote

Nutella said in a post on its German Facebook page on Tuesday that it was "fine tuning" its recipe. It said the addition of more powdered milk increased the spread's sugar content.
The brand's U.S. Twitter page also confirmed the recipe had changed.
The news was met with howls of rage on the internet, where loyal customers professed their love for the old recipe.

Any Nutella lovers ticked off about this? Or is it much ado about nothing?

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Well, it used to contain transfat, which was why I never ate it from the late 80s until the mid 00s. No one seems too bent out of shape about that change....

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I don't get it.  Powdered milk is more expensive than sugar or chocolate.

 

My best theory is that they're trying to lighten the color to make it look nuttier, so that when they dial back the hazelnuts (the most expensive ingredient), the color will still provide a psychological association. 

 

Whatever the reason, this is extraordinarily dumb. The knockoffs have already considerably cut into Nutella's market share, so messing with the recipe is only going to drive more customers into the arms of their competition.

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