A few days ago, I got a nice comment from the blogger at rumeursdunet, so I decided to check them out. And I found the closely guarded, TOP SECRET recipe for Nutella!
I first discovered Nutella when I went to France during high school for a summer immersion program, and I was placed in a homestay in La Ciotat, a little port town near Marseille, right on the Mediterranean.
Sadly, the port had closed a few months before we’d arrived and something like 40% of the town was out of work. Those were dark times for the good people of La Ciotat. Someone I know even had his tube of Bain de Soleil stolen in broad daylight. A girl on another the exchange problem discovered a corpse in a bush while we were there.
I was placed with a family that apparently earned their livelihood through taking in exchange students like me. In fact, my family took in two others besides me. Plus they had four kids of their own. So that made nine people in a three bedroom apartment. It was pretty fun. I remember eating new and exotic meats: “Bugs Bunny” was one. The night we had horsemeat the kids all galloped around the table making neighing noises.
Back in those days, I was already an adventurous eater but helplessly addicted to chocolate. So imagine how my heart leapt for joy when I was placed in front of a table first thing in the morning and given a baguette and a big tub of Nutella. And my mother, who strictly forbade sugary cereals, couldn’t stop me. It was my first real taste of freedom, that first morning before the nutella jar.
I’ll never forget it.
So anyway, here is the TOP SECRET recipe which I was kind enough to translate not only from French, but also into our American cooking measurements. It did not come with instructions, just ingredients. I hope that someone out there will attempt this and write in with their results.
For one small vat of Nutella:
1/2 cup Hazelnuts
5T cocoa powder
3/4 cup sugar
8 1/2 cups Milk
5 T sunflower oil
Plus two TOP SECRET ingredients, which apparently make up the real Nutella:
5T of escheria coli (which is supposedly an ingredient found in food markets that darkens the color of the spread). I didn’t know what that was so I googled it. And guess what came up? E. Coli!)
5 3/4 cup of carbamide (also allegedly available in specialty food shops, and gives the spread its texture. Again I googled it and it is an ingredient in teeth whitening products!
Yum yum yum, n’est pas?