• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

mkfradin

Nutella.......mmmm, Nutella

104 posts in this topic

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.

Share this post


Link to post
Share on other sites

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...


Bill Klapp

bklapp@egullet.com

Share this post


Link to post
Share on other sites

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...


Bill Klapp

bklapp@egullet.com

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.