Typically, chocolate spreads contain ingredients such as cocoa butter, cocoa powder, solidified vegetable oil, and sugar. The usual ratio of these components in the spread is approximately 30% solidified vegetable oil and around 60% sugar.
In historical context, in 1806, Napoleon implemented a strategy to disrupt British commerce during the Napoleonic wars. This resulted in a continental blockade that caused the price of chocolate to soar. However, resourceful chocolatiers in northern Italy found a solution by incorporating chopped hazelnuts into chocolate, thus maximizing their available resources. This delightful combination was named 'gianduia'. Subsequently, the 'Giandujot' paste underwent further refinement, resulting in a creamy new product that was easier to spread, known as SuperCrema.
About a century later, chocolate faced another price surge due to rationing in post-World War II Europe, when cocoa became scarce. Originating from Piedmont, Italy, Ferrero brilliantly addressed this challenge by creating a sweet paste using hazelnuts, sugar, and a small amount of the scarce cocoa. This marked the inception of the precursor to Nutella®.
A serving of chocolate spread, approximately two tablespoons, contains roughly two hundred calories. The primary ingredient, cocoa, is abundant in antioxidants and micronutrients such as iron, calcium, thiamin, riboflavin, phosphorus, and niacin. Furthermore, chocolate spread may also incorporate omega-3 ALA, which supports a healthy heart and helps maintain normal cholesterol levels in the body. Phosphorus, an essential mineral found in chocolate spread, contributes to the maintenance of strong teeth and bones.
Chocolate spread
