Surely many since childhood have been familiar with the unique taste and aroma of Nutella chocolate-nut pasta. And even after many years this delicacy does not lose its popularity, and most importantly - its traditional taste.
Chocolate delight
Nutella chocolate paste both in the old days and today is gaining a leading position among delicacies in many families. A pleasant soft creamy texture with a rich chocolate flavor and nutty notes is truly becoming a favorite among sweet tooths around the world. For many years now, people have been trying to repeat the success of Nutella, devising various ways of making chocolate cream both in factories and at home, but so far no one has come close to this. Even people who have never tried this delicacy must have heard of its existence or seen it on store shelves.
The story of the appearance of Nutella
The inimitable taste and composition (Nutella is known to the whole world thanks to them) was discovered by Pietro Ferrero, the famous Italian businessman, founder of the Ferrero brand. The recipe for creating sweet chocolate paste, as is the case with many culinary masterpieces, appeared completely by accident. Because of his passionate love for food experiments, Pietro transforms his bakery into an exquisite confectionery shop with a small work area, where he gives free rein to his confectionery imagination.
What hides the composition of chocolate paste?
For the reason that in the post-war period the problem of a shortage of raw materials became more acute, chocolate began to be reproduced not only from cocoa powder. Pietro Ferrero decides to make his chocolate paste from cocoa butter, cow's milk, and hazelnuts. The unpretentious ingredients that any pastry chef could afford in the difficult post-war years made pasta popular. In 1946, Ferrero brought to life a real treat - a soft bar of chocolate, fried crushed hazelnuts and such a delicious cocoa butter. The new invention is called Janduya. It was a new and at the same time economical treat, which even the poorest resident of the small town of Alba could afford. In addition, the new bar turned out to be very tasty and satisfying.
Once, on a summer day, a large order was sent to the confectionery of the Ferrero family from the city administrators for the preparation of a large batch of delicacies “Dzhanduya”. Pietro, along with his assistants, reproduced hundreds of nut bars for his customers and went to bed with a light soul.
But in the morning the whole huge batch of goodies melted! Ferrero came up with an idea that brought him even greater income and popularity. Pietro decided to serve the guests a “chocolate sandwich”: he smeared a thawed bar on the buns and hit the inveterate sweet tooth directly into the heart. Only in 1963, Mikel, the son of a famous pastry chef, makes adjustments to the pasta recipe and changes the name by which we still recognize it - the universal chocolate favorite Nutella. Two words are hidden in the name: the English nut, which means “nut”, and the second, ella - the popular ending of Italian female names. The ingredients of the paste have long been known from the inscription on the label, but what is the true composition? Nutella has been the secret of the small circle of the Ferrero family for quite some time.
Let's find out about the beneficial properties, as well as reveal the secret of the harm of Nutella paste.
The nut in the composition of the paste is useful, because hazelnuts contain useful substances that serve as an excellent source of energy, normalize blood pressure, reduce the risk of cardiovascular disease, and improve stomach function.
Real cocoa in the composition includes elements that help us in the fight against depression and bad mood. These components strengthen the nervous system, improve cerebral circulation, lower blood pressure, and help restore strength after a hard day.
Milk, which is part of the composition, also contains amino acids that are beneficial for us, vitamins of groups B, A and D, minerals.
This paste is not recommended for people allergic to nuts or lactose, which includes Nutella.
The use of Nutella paste in the preparation of desserts
Nutella paste in the confectionery industry is widely in demand even as the simplest filler for simple pastries, Viennese waffles, toasts, croissants. Also, many confectioners like to use chocolate paste for making cakes. Today, there are countless recipes that use chocolate cream anyway.
Interesting Facts
Nutella Nut Paste is ahead of popular peanut butter in sales.
Chocolate paste does not contain preservatives or artificial colors. This is a huge advantage. Let's take a closer look at the composition: Nutella in each large jar weighing 400 grams contains 52 nuts and a glass of milk.
In 2008, the factory launched the Nutella Bank in an unusual format - in the football uniform of the national team. The circulation was sold only a month.
In 2007, an annual holiday for all lovers of this treat is born on the streets of Italy. Street festivities, refreshments, which include Nutella nut pasta.
In 1995, Nutella first appeared on store windows in Russia.
Everyone can enjoy the delicious, inimitable nut-chocolate flavor of Nutella pasta. The price is affordable for any sweet tooth and ranges from 150 to 270 rubles per jar weighing 350 g (depending on the distribution network).