Two days ago at the store I saw a new kind of non-Nutella, but this
one, rather than being a down-market variety, cost almost four times as much, by weight, as regular Nutalla. I refused to buy it because that’s just ridiculous. But y
esterday I discovered for the first time a collectors instinct: I had to complete my survey of Nutellas. So I bought it.
Hazelnut chocolate spreads: one more way that our stomachs try to separate us from our wallets.
We did a taste test this morning on scones and I decided that, actually, the real Nutella is better than this ridiculously-expensive designer crap. I can’t say why.
So we were ready to declare winners in this year-long Nutella survey: in the Cheaper-than-Nutella category, Chocopasta; and in the General category,
Nutella. There’s no Nutella better than Nutella.
But the story doesn’t end there. Clara had made scones with Eleusine Flour. Eleusine is one kind of millet, also known as Finger Millet. The scones came out looking and tasting a bit chocolatey. She didn’t add anything, that’s just the way finger millet flour works. The chocolate taste was distinct but mild, and it didn’t have any chemically, processed flavors. It was really good.
Protein, fruit and cereal. No jar required.
In fact, I think, the millet scones were better alone than with either of the top-shelf Nutellas. So with the final returns in we’re ready to call this thing. The winner, in both the General and Cheaper-than-Nutella categories, is no Nutella at all.