Dear Friends and Readers,
In the morning I have toast and a cappuccino. But a Girl cannot live of toast alone! I have been experimenting with spreads that can compliment my breakfast and herebelow is the Queen of the sweet spreads. It was born with the name of Giacometta in Turin by a pastry chef who wanted to “stretch” the chocolate when it was difficult to find during the world war. Giacometta was the name of the female character of northern Italian’s folk comedies and it was supposed to be the spreadable version of Gianduiotto, a hazelnut and Chocolate Truffle from Turin. The spread currently known as Nutella became increasingly popular in the 50s and 60s when Ferrero commercialized it and distributed all over Italy, and ultimately became a staple of every family’s pantry.
This recipe is a homemade version of the spread, and you will notice that it is not as smooth as the commercial version but more rich and flavorful with a very decadent texture. One element that should not be discounted it that this version has a limited amount of sugar and no preservatives and added fat like palm oil. I need to credit my colleague Ann Stefan for a genius trick that turned an initial failure into a screaming success.