History and composition. "Nutella" is a sweet treat

Certainly, since childhood, I have known the unique taste and aroma of the chocolate-nut paste "Nutella". And even after many years this delicacy does not lose its popularity, and most importantly - the traditional taste.

Chocolate admiration

Chocolate paste "Nutella" as in the old days, and nowadays it conquers the leading positions among delicacies in many families. A pleasant soft creamy consistency with a rich chocolate flavor and nutty notes really becomes a favorite among sweets all over the world. For many years people have been trying to repeat the success of Nutella, inventing various ways of making chocolate cream in factories and at home, but so far no one has approached it. Even people who have never tried this delicacy, probably heard about its existence or saw it on the shelves of stores.

The history of the appearance of "Nutella"

Inimitable taste and composition ("Nutella" due to them is known to the whole world) was discovered by Pietro Ferrero, the famous Italian businessman, the founder of the trademark "Ferrero". The recipe for the creation of a sweet chocolate paste, as happens with many culinary masterpieces, appeared quite accidentally. Pietro, because of his passionate love for experiments with food, transforms his bakery into an exquisite confectionery store with a small work area where he gives vent to his confectionery fantasy.

What does the composition of the chocolate paste hide?

For the reason that in the post-war time the problem with the shortage of raw materials worsened, chocolate was not only reproduced from cocoa powder. Pietro Ferrero decided to make his chocolate paste from cocoa butter, cow's milk, and also hazelnuts. The unpretentious ingredients that any confectioner could afford in the difficult post-war years made the paste popular. In 1946, Ferrero realizes a real treat - a soft bar of chocolate, roasted crushed hazelnuts and such delicious cocoa butter. The new invention is called "Janduya." It was a new and at the same time an economical treat that even the poorest resident of a small town of Alba could afford. In addition, the new bar turned out to be very tasty and satisfying.

Somehow on a summer day in the confectionery of the family Ferrero give a large order from the city's managers to prepare a large batch of Janduya delicacy. Pietro, along with his assistants, reproduced hundreds of walnut bars for his customers and went to bed with a light heart.

But in the morning the whole huge party of delicacies melted! Ferrero was inspired by an idea that brought him even more income and popularity. Pietro decided to give the guests a "chocolate sandwich": he smeared a thawed bar of buns and hit straight into the heart of the inveterate sweet tooth. Only in 1963, Mikel, the son of a famous confectioner, makes an adjustment to the pasta recipe and changes the name by which we learn it so far - the universal favorite chocolate "Nutella". The title hides two words: English nut, which means a "nut", and the second, ella - a popular ending of Italian women's names. Pasta ingredients have long been known from the inscription on the label, but what is the true composition? "Nutella" is the secret of the narrow circle of the Ferrero family for quite some time.

Let's find out about useful properties, and also we will open the secret of harm of paste "Nutella".

Nut in the paste is useful, because the hazelnut contains useful substances that serve as an excellent source of energy, normalize blood pressure, reduce the risk of cardiovascular diseases, improve the performance of the stomach.

This 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, reduce blood pressure, help restore strength after a hard day.

In the milk, which is a part, we also have amino acids useful for us, vitamins of group B, A and D, minerals.

This paste is not recommended for people with allergies to nuts or lactose, which includes "Nutella".

Application of paste "Nutella" in the preparation of desserts

Nutella paste in confectionery production is widely claimed even as a simple filler for simple baking, Viennese wafers, toast, croissants. Also, many confectioners like to use chocolate pasta for making cakes. Today, there are countless recipes in which chocolate cream is used one way or another.

Interesting Facts

Nutella nut paste is ahead of popular peanut butter by sales.

Chocolate paste does not have any 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 produces a bank of "Nutella" of an unusual format - in the football uniform of the national team. The circulation was sold only a month.

In 2007, on the streets of Italy, an annual festival for all lovers of this delicacy is born. Street parties, treats, which include nut butter paste "Nutella".

In 1995, for the first time, Nutella appeared on storefronts in Russia.

Everyone can enjoy the delicious, inimitable nut-chocolate flavor of the paste "Nutella". The price of a pocket for any sweet tooth is between 150 and 270 rubles per jar weighing 350 g (depending on the network).