Nutty for Nutella

The makers of nutella might tag line their creation as the "The original hazelnut spread", but let's admit what nutella really is: it's spreadable chocolate. Just the basic allure of that term is undeniable, and that's not even mentioning the numerous uses for "spreadable chocolate." For the life of me, I don't know why the nutella folks don't lock the concept down and run with a marketing blitz that will make itself known as the breakfast spread, snack spread and preferred spread for sex addicts and nymphomaniacs.

Ok, so nutella really isn't spreadable chocolate. Technically, nutella is mostly made from hazelnuts with cocoa. In the 1940s, Italian creator Pietro Ferrero needed a solution to cocoa shortage that the World War was causing. Ferrero was able to stretch the short supply of cocoa by adding more hazelnuts, a product which was abundant in the Piedmont region of Italy. Sure enough, nutella tastes as it smells: a distinctly creamy, nutty aroma with a fair amount of cocoa for a rich and mellow chocolaty taste. There's also a hint of vanilla, which is probably owing to the hazelnuts and vanilla flavoring.

Nutella has a lip smacking sweetness that in large amounts can be cloying, but it doesn't stop my sweet tooth from spooning a big old gob in my mouth when I need a sugar fix. The ingredients on the label read as follows: sugar, modified palm oil, hazelnuts, cocoa, skim milk, reduced mineral whey (from milk), soy lecithin (emulsifier), vanillin (artificial flavor). With today's obsession over healthy eating and living, the label advertises nutella being made with over 50 hazelnuts for every jar, and with no artificial preservatives or artificial colors. Of course, they omit that nutella contains an artificial flavor. At least it doesn't contain any corn syrup or high fructose corn syrup. A few other tips to know about this product is that you don't refrigerate nutella after opening and you do not microwave it either.

A single serving is 2 tablespoons which contains 200 calories, 11 grams of fat and 21 grams of sugar. Still, moderation is always my answer for high fat, high sugar foods. Treat yourself once in a while, just don't overindulge.

Your Chocolate's in My Peanut Butter!
Nutella's uses are only limited by the imagination. Some sites like this one are dedicated to some really inventive nutella recipes: http://www.nutelladay.com/nutella-recipes/. I keep things simple and usually enjoy it on a slice of bread, or when it's warranted, a peanut butter and nutella sandwich is a great treat. Wash it down with an ice cold glass of milk and it just doesn't get any better.

Nutella has been known in Italian and Italian-American families for years. Only in recent years has it made popular inroads into American households. As a child, I remember my mother would slather a thick coat on some Terranova bread and serve it with a hot cup of Orzo. Whether enjoyed in a crepe or elaborate pastry recipe, or just as a quick, simple breakfast or anytime snack, nutella may as well be the next best thing to spreadable chocolate.

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Sources:

http://www.nutellausa.com/history.htm

http://www.nutelladay.com/nutella-recipes/