[http://en.wikipedia.org/wiki/nutella nutella]

CondimentsYear-round. As a manufactured, shelf-stable product with no dependence on fresh ingredient availability at time of use, Nutella is available consistently throughout the calendar year in retail distribution.

Nutella is calorie-dense (approximately 530 calories per 100g) with significant fat and sugar content; it provides small amounts of fiber from hazelnuts and contains magnesium, potassium, and iron, though nutrient density is modest relative to whole hazelnuts or cocoa products.

About

Nutella is a hazelnut-cocoa spread originating from Piedmont, Italy, developed in the 1960s by the Ferrero company. It is a smooth, spreadable paste composed primarily of roasted hazelnuts, cocoa solids, sugar, palm oil, and milk solids, with trace amounts of emulsifiers and vanilla. The product was created as an industrial refinement of earlier cocoa-hazelnut pastes popular in northern Italy, where hazelnuts are traditionally cultivated. Its characteristic flavor profile combines the richness of roasted hazelnuts with mild cocoa notes and sweetness, resulting in a product distinct from pure chocolate spreads or nut butters.

The spread's texture is achieved through finely grinding roasted hazelnuts with other ingredients and cocoa butter replacement oils, creating a consistency that is both spreadable at room temperature and smooth on the palate. Modern Nutella formulations typically contain approximately 13% cocoa and 50% hazelnuts by weight.

Culinary Uses

Nutella functions primarily as a sweet spread applied to bread, pastries, and breakfast items in Western cuisines, particularly European and North American contexts. It is commonly used on toast, crepes, waffles, and within baked goods such as croissants and pastries. Beyond breakfast applications, it serves as a flavoring ingredient in desserts—incorporated into cakes, brownies, cookies, and as a filling for confections. In professional patisserie, Nutella is employed as a base for mousses, ganaches, and chocolate preparations. The spread's versatility extends to beverage applications, where it is stirred into milk or coffee. Its neutral handling properties make it suitable for both direct consumption and culinary incorporation, though its high sugar and fat content restricts it to sweetened applications.

Forms & Preparations

  • Spread — Standard creamy paste consistency in glass jars or plastic containers; applied directly to bread, pastries, or incorporated into preparations.
  • Whipped mousse preparation — Nutella folded with whipped cream or egg whites for dessert mousses and aerated preparations.
  • Ingredient in chocolate ganache — Melted and combined with cream or cocoa butter as a filling or coating for bonbons and pastries.
  • Sauce or coulis — Thinned with milk, cream, or water to pourable consistency for dessert plating and drizzling applications.
  • Crème filling — Mixed with butter and powdered sugar as piping filling for pastries, cakes, and sandwich cookies.

Substitutes

  • Unknown — Pure ground hazelnuts without added cocoa or sugar; substitute 1:1 by weight but adjust sweetness separately as hazelnut butter contains no added sugar. Results in less chocolate flavor and grainier texture.
  • Unknown — Similar ratio of hazelnuts to cocoa but with different sweetening and oil profiles; substitute 1:1 and adjust sweetness as needed. Often has a more assertive cocoa flavor.
  • Unknown — Combine approximately 3 parts almond butter with 1 part cocoa powder and honey to taste; produces a similar spreadable consistency and sweetness profile but with distinct almond rather than hazelnut character.
  • Unknown — A nut-free alternative for allergenic considerations; use 3 parts sunflower seed butter mixed with cocoa powder and sweetener; yields similar viscosity but with earthier, less sweet baseline flavor.