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'Nugtella' Hazelnut-Chocolate-Marijuana Spread Invented

'Nugtella' Hazelnut-Chocolate-Marijuana Spread Invented

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Medical marijuana dispensary fuses the popular spread with hash oil

Would you try this hazelnut/chocolate/marijuana spread?

Nutella chocolate-hazelnut spread has an army of very enthusiastic fans, but some California supporters might be finding their beloved snack has a bit more of a kick than usual, as a brilliant medical marijuana dispensery there has invented a chocolate-hazelnut-marijuana spread known as "Nugtella."

The product is made by Organicares, a San Jose, Calif.-based nonprofit medical marijuana dispensery that specializes in marijuana-enhanced edibles like peanut butter brownies, oatmeal cookies, and Rice Krispy treats. The treats look pretty tasty on their own, particularly the peanut butter brownies, but they're all laced with a significant amount of hash oil. According to the Organicares website, a one-cup jar of Nugtella contains 320 mg of THC. A single tablespoon serving contains 20 mg THC.

"So, to be clear," writes the Huffington Post's Rebecca Orchant, "we are talking about the single most munchies-inducing property on earth, being combined with one of the most munchies-satisfying properties on earth. The call is coming from inside the house."

Nugtella is probably not an authorized variant on Nutella, which has been known to try to put a stop to fan-created Nutella love efforts like World Nutella Day, so there's a chance Organicares could soon be on the receiving end of a sharply worded letter from the real Nutella's lawyers.

Until then no matter how much a person loves Nutella, this particular spread is only available to patients with a valid California State Medical Marijuana Card. If you do happen to have one of those, though, Nugtella could be an interesting way to add a bit of a kick to some of our best Nutella recipes.

History of Nutella

Nutella, invented by Pietro Ferrero and put on the market in 1964, is the Italian brand name for a gianduia cream containing cocoa and hazelnuts, and has become a true mass phenomenon. Nowadays, Nutella has become the best-selling spreadable cream in the world, with a production of 365,000 tons per year. Ferrero created the catchy name name from the English noun nut , or hazelnut, and the Italian suffix -ella , a vezzeggiativo , that is an alteration of the noun expressing affection and a positive judgment.

One of the reasons behind Nutella's success over the years has been Ferrero's formidable ability to create demand and to adapt the advertising message to the times. In the 1960s, campaigns aimed at parents, who were encouraged to give a small prize to their children then, in the 1970s Ferrero addressed children directly, emphasizing the merits of the "genuine" snack with pane e Nutella . With the emergence of protests against advertising as creating false needs, Ferrero has again adapted, leveraging on the consumer's emotional and subjective gratification. Finally, in the third millennium Nutella has focused on personalization - like having one's name on the jar - on promoting stories in the social networks of Nutella moments , with decorated gender-friendly jars and even introducing Nutella bluetooth speakers.

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On April 20 1964 the first jar of Nutella came out from the Ferrero factory in Alba. Its origins, however, date back to the 1940s and before. At least from the 1920s the Ferreros - Pietro first and Michele afterwards - had pursued a recipe of an inexpensive chocolate snack to be eaten with bread.

Pietro Ferrero, a pastry chef in Turin, used to watch workers go to their factories bringing bread with tomatoes and cheese for a meal. He thought that if he could give those workers something sweet and inexpensive to eat with bread, he would hit a jackpot. In Piedmont at the time there was already a kind of chocolate made with cocoa and chopped hazelnuts: the "gianduja". Hazelnuts are abundant in Piedmont and the peasants did not even know what to do with them. In 1925 Pietro Ferrero perfected the so-called "pastone" (pastry mesh) of chocolate and hazelnuts (Nutella's grandfather), very good to eat with bread. Of course, more than by workers, it was immediately appreciated by children, who became Ferrero's target market.

Spreadable Nutella

The Nutella brand


How did this happen? The aura that Ferrero managed to build around this product is amazing. The uniqueness of Nutella is not due to the quality of the product, or to the quality/price ratio but to advertising. Many attempts to imitate the recipe failed miserably, not because Nutella is unreachable from the quality point of view, but because no one was able to produce something equally attractive at the same price. In the popular imagination, Nutella is now the absolute leader and all imitations are seen as inferior. The consumer is accustomed to the taste of Nutella, and wants only that, considering inferior even products with a different, but better taste.

Today advertising aims directly to social and psychological needs with new slogans as "What would the world be like without Nutella?" Nutella is certainly a legendary product, known and appreciated all over the world. But it is really a quality product?

Marijuana Bacon

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The world is crazy about Nutella – and McDonald’s knows this very well, so they decided to pay homage to the beloved chocolate-hazelnut spread invented in Italy in 1964 with a new item on the menu: the McCrunchy Bread. While worldwide fans were celebrating World Nutella Day this year, McDonald's launched the new menu item with a delicious Nutella spread on toasted bread.

On February 5th, the McDonald's largest venues in Milan, Rome, Naples, and Bari offered the McCrunchy Bread for free to customers – with lines of people queuing since early that morning. More than 2,500 sandwiches were served in less than an hour!

Of course, we had to try it: it’s a delicious toasted bread, similar to crunchy focaccia and stuffed with 18 grams of pure Nutella. The classic flavors are exactly like the classic Nutella sandwich – a delightful snack!

"The McCrunchy Bread with Nutella® shows how close we are to our consumers – that’s why we propose a much-loved product with this project – but it also shows how innovative we are: on the one hand, it’s a product that is so simple, it is impossible not to know it – while on the other hand, we’re starting the revolution of finding it outside the home!" said Mario Federico, CEO of McDonald's Italia. "Working with a company like Ferrero has been exciting for us: it represents the opportunity to offer our consumers, who we have always listened to carefully, a new iconic product – perfect for breakfast and snacks in our 600 restaurants across Italy.”

How is Gianduja made?

Gianduja is made from high-quality hazelnuts. The hazelnuts are then roasted to get the desired aroma. They are then ground to form a powder or to form a paste in the case of a Gianduja spread. In Italy, Gianduja is in the form of a spread or a solid that you can slice.

Then, melt the chocolate together with sugar till soft. Depending on your preference, you can opt for milk chocolate or dark chocolate. Blend the hazelnuts with the chocolate to achieve the hazelnut chocolate. A chocolate hazelnut spread is hence formed. You can only spread the Gianduja when it is warm. When it cools, it solidifies.

From Puppet to Candy: Gianduia Gets a Name

By the mid-19th century, Italy was in the throes of the Risorgimento, the contentious, decades-long fight to unify the peninsula's states into a single kingdom. Italian nationalism was reaching a fever pitch, and revolutionary movement erupted across the soon-to-be nation. In Piedmont, which had seen an 1821 insurrection against its Austrian rulers, the atmosphere was uniquely ripe for patriotic myth-building. And it took the form of a character named Gianduia, a wine-guzzling, tricorn-hat-wearing, womanizing peasant.

Over the course of the 19th century, Gianduia had evolved from a traditional masked character in the Italian commedia dell'arte to a puppet, and then a pervasive political cartoon. His form was paraded across newspapers as a symbol of Turin, a jovial peasant mascot of sorts who represented the Piedmontese capital.

It was at the 1865 Turin Carnival, just four years after Italy's official unification, that Gianduia's name first became associated with the chocolate-hazelnut confection. There, candies said to resemble Gianduia's tricorn hat were distributed at the Carnival festivities, possibly by someone dressed as the character. Though a number of chocolate companies, most notably Caffarel, claim to have invented these confections, no evidence exists to verify their claims. What is more broadly agreed upon is that the chocolate-and-hazelnut sweets took on the name gianduiotti at roughly this point in time. Naming the candy for the city's most ubiquitous representative cemented it as a Turinese—and now, following unification, an Italian—creation. Gianduia has since become synonymous with the combination of chocolate and hazelnut, and variations on the name are used to refer to chocolates, spreads, and other confections.

I am a retired high school English/Drama teacher and I live in Leamington, Ontario. Born in Italy, I love writing for my blog and creating new ways to bring my traditions and culture to the table. I bring my favourite recipes to the table each day and I share them with you. “Cooking is like painting or writing a song. Just as there are only so many notes or colours, there are only so many flavours – it’s how you combine them that sets you apart.” Wolfgang Puck

Chocolate-Hazelnut Squares

Make in an 8࡮ inch shiny metal baking pan

Hazelnut Base

  • 1 cup skinned hazelnuts, toasted
  • ¾ cup bleached all-purpose flour, spoon and level
  • ½ cup superfine granulated sugar, preferably Baker’s
  • ½ teaspoon salt
  • 4 tablespoons (half stick) unsalted butter, cut into 16 pieces
  • 6 ounces high-quality semisweet chocolate, chopped fine
  • 2 large eggs

Chocolate Topping

  • 1 cup heavy cream
  • 1/8 teaspoon salt
  • 2 large egg yolks
  • 12 ounces semisweet or bittersweet chocolate, chopped fine
  • Grated chocolate, optional

1. Make the hazelnut base: Preheat the oven to 350 degrees with a rack in the center. Line the pan with nonstick aluminum foil or regular foil, extending it several inches on opposite sides to use as handles when removing the baked base. Generously grease regular foil and/or any exposed parts of the pan with a baking spray that contains flour. Set aside. Add the nuts, flour, sugar, and salt to the bowl of a food processor and pulse until the nuts are finely chopped. Or, chop the nuts finely by hand, add the flour, sugar, and salt and whisk vigorously to combine.

2. Use a microwave oven to melt the butter and chopped chocolate in a large microwave-safe bowl at low-medium temperature (I use #4 out of #10) until almost fully melted, remove and whisk until smooth and fully mixed. If hot, let cool slightly and then add the eggs, one at a time, whisking to combine completely after each addition. Stir in the nut-flour mixture, stopping as soon as it’s blended. Scrape into the prepared pan, smooth and level the top, and bake until a tester comes out with a few crumbs and the top is set but soft and springy, about 15-20 minutes. Don’t overbake, the base should be moist, like a brownie. Cool completely on a rack.

3. Make the chocolate topping: Bring the cream and salt to a boil in a medium saucepan on medium-low heat. While it heats, beat the yolks lightly in a small bowl or cup measure. As soon as the cream reaches a boil, slowly drizzle half of it into the yolks, whisking constantly. Pour the yolk-cream mixture back into the sauce pan with the rest of the cream and cook on low, don’t let it boil, whisking, until it thickens slightly. It should be just a little thicker than heavy cream, 170 degrees on an instant-read thermometer. Remove from the heat and add the chopped chocolate, submerging it in the hot liquid. Wait a few minutes for most of the chocolate to melt, and then whisk until completely smooth and shiny.

4. Pour the chocolate mixture over the cooled hazelnut base and smooth and level it with an offset spatula. Chill, lightly covered (don’t seal tightly or condensation may occur), until firm, at least 6 hours, up to 5 days. Use the foil handles to remove the dessert from the pan and then cut it into squares. Heat the knife in hot water and dry it before each slice. Use a fine strainer to sprinkle a little grated chocolate over the pieces (optional). Serve cold or at room temperature

Nutella Swirl Banana Bread by The Kitchn

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A swirl of cocoa and hazelnut turns this old favorite into a whole new quick bread. The banana paired with Nutella is the buttery, toasty taste of fall that has nothing to do with pumpkin spice. So if you need a break from the tried and trite for your afternoon snack (or breakfast), this might be the one you’re looking for. If you’re not sure about your swirling skills, there are a few tips you can follow to make your bread picture-perfect.

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