On 2021-12-11 8:37 a.m., Dave Smith wrote:
>
> It's delicious. It is mainly sugar, palm oil, ground hazelnuts and
> cocoa. You can have it in bread, on rolls, on toast, on crepes, inside
> chocolates.
> There have been a couple controversies over it. There was a class
> action lawsuit over them saying it was part of a nutritious breakfast
> because it would require something really nutritious to go along with it
> and to counter all that fat and sugar. Then there is the palm oil thing
> that a lot of people object to because of sustainability.
>
> You can usually get small jars of it in Italian stores. If there is a
> place nearby that sells crepes you can try it there. That stuff is amazing.
>
>
You can make your own.
This incredibly delicious chocolate hazelnut spread (DIY Nutella) is
made simply with hazelnuts, dates, cocoa powder, and salt. Warning:
Highly addictive! [Reprinted from Tasting Paris by Clotilde Dusoulier –
Clarkson Potter, 2018.]
Ingredients
• 2 cups roasted and skinned hazelnuts
• 4 Medjool dates, pitted and chopped
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon fine sea salt
Instructions
1. In a food processor or high-speed blender, process the hazelnuts
until they release their oil and turn into hazelnut butter. At first, it
will seem like nothing’s happening, but suddenly the nuts will turn into
a smooth shiny paste. Stop to scrape down the sides of the food
processor as needed. Depending on how powerful your appliance is, this
will take 1 to 4 minutes. If you have an entry-level model machine, stop
more frequently to let the motor cool.
2. Add the dates, cocoa powder, and salt. Puree until completely smooth.
Taste and add another date or more cocoa powder if more sweetness or
pronounced chocolate flavor is desired. (This “Notella” is significantly
less sweet than the store-bought version).
3. Scrape into a jar and store in a cool dark place for up to several
months.