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Ferrero—the maker of Nutella—is under fire after allegations that they altered their ingredients without informing their consumers.

Ferrero—the maker of Nutella—is under fire after allegations that they altered their ingredients without informing their consumers.

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GALLERY: Our favorite Bay Area desserts

Delfina: “The heavenly panna cotta at Delfina. Just the right silky-firm texture, haunting tart-sweet taste, no matter the seasonal flavorings.” — Miriam Morgan

GALLERY: Our favorite Bay Area desserts

Delfina: “The heavenly panna cotta at Delfina. Just the right silky-firm texture, haunting tart-sweet taste, no matter the seasonal flavorings.” — Miriam Morgan

Photo: Alex Washburn, The Chronicle

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Nojo: “I love the Nojo sundae with Humphry Slocombe black sesame ice cream, candied kumquats and sweet-salty Peanut Thunder crackers.” — Tara Duggan

Nojo: “I love the Nojo sundae with Humphry Slocombe black sesame ice cream, candied kumquats and sweet-salty Peanut Thunder crackers.” — Tara Duggan

Photo: Thomas Levinson, The Chronicle

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Bob’s Donuts: “There are lots of fancier places, but if you can get the glazed doughnuts still warm they have little equal.” — Michael Bauer

Bob’s Donuts: “There are lots of fancier places, but if you can get the glazed doughnuts still warm they have little equal.” — Michael Bauer

Photo: Liz Hafalia, The Chronicle

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Cafe Jacqueline: “Lemon souffle at Cafe Jacqueline. Considering two souffles make a meal at the most romantic restaurant in North Beach, this dessert is really almost a main course. So ethereal, so balanced between tart and sweet, the lemon soufflé makes it clear why so many cooks studied Julia Child’s “Mastering the Art of French Cooking” in the hopes of awing their dinner guests with one.” — Jonathan Kauffman less

Cafe Jacqueline: “Lemon souffle at Cafe Jacqueline. Considering two souffles make a meal at the most romantic restaurant in North Beach, this dessert is really almost a main course. So ethereal, so balanced … more

Photo: Craig Lee, The Chronicle

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Golden Gate Bakery: “Golden Gate Bakery’s egg tart. It’s warm. It’s creamy. It’s crumbly. It’s a dollar and sixty cents.” — Paolo Lucchesi

Golden Gate Bakery: “Golden Gate Bakery’s egg tart. It’s warm. It’s creamy. It’s crumbly. It’s a dollar and sixty cents.” — Paolo Lucchesi

Photo: Craig Lee, The Chronicle

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Neighbor Bakehouse: “If I had to pick something new, it would be the twice-baked pistachio and blackberry croissant at Neighbor Bakery. It’s insane.” — Amanda Gold

Neighbor Bakehouse: “If I had to pick something new, it would be the twice-baked pistachio and blackberry croissant at Neighbor Bakery. It’s insane.” — Amanda Gold

Photo: John Storey, Special To The Chronicle

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Sweet Things, Tiburon: “This might be more of a weird guilty pleasure, but I can’t say no to the dirt bomb from Sweet Things (there’s the main shop in Tiburon and a counter in Cal-Mart in Laurel Village). It’s basically a donut muffin (dare I say Duffin? Monut? Muffnut? Wow, that last one sounds kind of wrong) — a dense, cake-y muffin that’s been doused in butter and rolled in cinnamon sugar. They’re pretty much perfection, and they only have them on Tuesdays, Thursdays and weekends, so it’s always a little exciting when I happen to be shopping at Cal-Mart on those days.” — Amanda Gold less

Sweet Things, Tiburon: “This might be more of a weird guilty pleasure, but I can’t say no to the dirt bomb from Sweet Things (there’s the main shop in Tiburon and a counter in Cal-Mart in Laurel Village). … more

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SPQR: “Anywhere that has bombolini (are you sensing a theme here?) What can I say, I’m a sucker for warm donuts. Most recently I had a great version at SPQR — they were served with a “fior de latte” gelato and light chocolate pudding, with crumbled biscotti and red wine poached pear. I loved that the portion size was generous and the “dips” and garnishes all went so well together.” — Amanda Gold less

SPQR: “Anywhere that has bombolini (are you sensing a theme here?) What can I say, I’m a sucker for warm donuts. Most recently I had a great version at SPQR — they were served with a “fior de latte” … more

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Pinkie’s Bakery: “I adore the sticky buns from Pinkie’s Bakery — moist, cinnamon flecked dough that’s chock full of pecans and swimming in ooey gooey caramel. Does it count as dessert if it’s more of a breakfast item? More importantly, do the calories still count?” –Sarah Fritsche less

Pinkie’s Bakery: “I adore the sticky buns from Pinkie’s Bakery — moist, cinnamon flecked dough that’s chock full of pecans and swimming in ooey gooey caramel. Does it count as dessert if it’s more of a … more

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Outerlands: “Months ago I had a lovely panna cotta at Outerlands, and what I remember is the bay leaf, steeped into the buttermilk. The current creamy-herbacious entry is a marvelous bowl of Arborio rice pudding with roasted apple and . . . rosemary. Could just eat it for dinner, all by itself.” — Kitty Morgan less

Outerlands: “Months ago I had a lovely panna cotta at Outerlands, and what I remember is the bay leaf, steeped into the buttermilk. The current creamy-herbacious entry is a marvelous bowl of Arborio rice … more

Photo: John Storey, Special To The Chronicle

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Copenhagen Bakery, Burlingame: “The chocolate chip coffee cake from Copenhagen Bakery in Burlingame a classic. ” — Miriam Morgan

Copenhagen Bakery, Burlingame: “The chocolate chip coffee cake from Copenhagen Bakery in Burlingame a classic. ” — Miriam Morgan

Photo: Jason Henry, Special To The Chronicle

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20th Century Cafe: “OH MY GOD THE PRESSURE. Why must I choose? Don’t make me pass over Mr. Holmes’ Amelie amann or Golden Gate Bakery’s custard tart or the Salvadoran quesadilla at Pan Rico. But if I am forced to pick one, I’m going with 20th Century’s apple strudel — not just because it’s wrapped in the finest layers of buttery pastry but because you can watch the cooks stretching it out over a table, just like my grandmother never, ever did.” — Jonathan Kauffman less

20th Century Cafe: “OH MY GOD THE PRESSURE. Why must I choose? Don’t make me pass over Mr. Holmes’ Amelie amann or Golden Gate Bakery’s custard tart or the Salvadoran quesadilla at Pan Rico. But if I am … more

Photo: Instagram/@20thcenturycafe

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Bar Tartine: “Since so many restaurants change their dessert menus it’s hard to pin down a favorite, but I’m always excited to try the desserts by co-chef Cortney Burns of Bar Tartine. She incorporates naturally sweet yet non-dessert ingredients like carrots, plus unusual grains and dairy, without using much sugar, and always makes dessert an adventure.” — Tara Duggan less

Bar Tartine: “Since so many restaurants change their dessert menus it’s hard to pin down a favorite, but I’m always excited to try the desserts by co-chef Cortney Burns of Bar Tartine. She incorporates … more

Photo: John Storey, Special To The Chronicle

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Emporior Rulli: “Panetonne from Emporio Rulli also pretty perfect.” — Miriam Morgan

Emporior Rulli: “Panetonne from Emporio Rulli also pretty perfect.” — Miriam Morgan

Photo: Russell Yip, The Chronicle

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Mr. Holmes: “The croissants from Mr. Holmes are pretty darn remarkable.” — Miriam Morgan

Mr. Holmes: “The croissants from Mr. Holmes are pretty darn remarkable.” — Miriam Morgan

Photo: Liz Hafalia, The Chronicle

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Manresa Bread, Los Gatos: “Hazelnut brown butter cake. This tender tea cake, with a dot of hazelnut chocolate cream in the center, has a nutty flavor and texture from hazelnut flour and a crisp exterior.” — Tara Duggan less

Manresa Bread, Los Gatos: “Hazelnut brown butter cake. This tender tea cake, with a dot of hazelnut chocolate cream in the center, has a nutty flavor and texture from hazelnut flour and a crisp exterior.” — … more

Photo: Sarah Rice, The Chronicle

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Emporio Rulli: “Cialde from Emporio Rulli. Cialde are traditional Italian treats that are basically stamped wafer cookies. They come from Montecatini, a small town in the Tuscan hills. Gary Rulli somehow got his hands on the waffle-iron-esque machines that make cialde, and I think Emporio Rulli is the only place in America that makes cialde. They’re delicious, too – two super thin, crispy and glass-like wafers sandwiching a sugar, hazelnut and vanilla center. The texture is unlike anything else. Much respect.” — Paolo Lucchesi less

Emporio Rulli: “Cialde from Emporio Rulli. Cialde are traditional Italian treats that are basically stamped wafer cookies. They come from Montecatini, a small town in the Tuscan hills. Gary Rulli somehow got … more

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Zero Zero: “Zero Zero’s do-it-yourself soft serve sundae. First fact: Interactive desserts are always more fun than the alternative. Second fact: The sundae you create – be it topped with olive oil and sea salt or candied pecans or just straight chocolate cake – will invariably be better than your friends’ versions.” — Paolo Lucchesi less

Zero Zero: “Zero Zero’s do-it-yourself soft serve sundae. First fact: Interactive desserts are always more fun than the alternative. Second fact: The sundae you create – be it topped with olive oil and … more

Photo: Lance Iversen, The Chronicle

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Frances: “Lumberjack Cake. It looks modest no, more like the ugly sister of the cake world with its muted brown color and rough texture. But from the first bite its love with its gingerbread color and has a rich flavor from dates, coconut and pears. . It’s simply dusted with powdered sugar and served with a scoop of ice cream.” — Michael Bauer less

Frances: “Lumberjack Cake. It looks modest no, more like the ugly sister of the cake world with its muted brown color and rough texture. But from the first bite its love with its gingerbread color and has a … more

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Huxley: “I’m currently obsessed with the house made ice cream at Huxley, particularly the buttermilk-vanilla. I’m a sucker for any kind of dessert that uses buttermilk, and while it may seem like an incredibly simple dessert, it’s hard to find a restaurant that can pull off perfectly smooth and creamy ice cream. (Not a crunchy ice crystal to be found!)” — Sarah Fritsche less

Huxley: “I’m currently obsessed with the house made ice cream at Huxley, particularly the buttermilk-vanilla. I’m a sucker for any kind of dessert that uses buttermilk, and while it may seem like an … more

Photo: Yelp

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It’s It: “Requisite. Because the best dessert in San Francisco is actually found at your local corner grocery store.” — Paolo Lucchesi

It’s It: “Requisite. Because the best dessert in San Francisco is actually found at your local corner grocery store.” — Paolo Lucchesi

Photo: Stephanie Wright Hession

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Nutella has a new recipe – and it skimps on one key ingredient

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Ferrero—the maker of Nutella, those hazelnutty wells of canned ambrosia—is under fire after allegations that they altered their ingredients without informing their consumers. As it turns out, the new recipe has more sugar and, according to the Guardian, fewer hazelnuts.

On November 2, German consumer group, Hamburg Consumer Protection Centre, published the information on their Facebook page. They pointed out that Ferrero tampered with Nutella’s recipe for the first time in years. The differences? The percentage of milk powder had increased from 7.5% to 8.7%. Cocoa moved further down in the list of ingredients. Sugar content increased from 55.9% to 56.3%, while fat content decreased from 31.8% to 30.9%. These changes may feel infinitesimal, and maybe they are. But the post did highlight the apparent change in hue from the old Nutella to the new. The new mixture appears lighter. Is a decreased amount of cocoa to blame?

Halvah and Nutella Babka by Yossy Arefi If You’re So Concerned About Nutella, Just Make It Yourself by Mayukh Sen

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This debacle has proved people don’t take their Nutella lightly—and they don’t want it a shade lighter, either. The Centre’s original post has garnered 527 Facebook shares since its posting and a quick scroll through #NutellaGate on Twitter reveals more than a few concerned customers.

Since the backlash began, Ferrero responded through their German division, acknowledging that yes, they did tweak the recipe, but “the quality, the sourcing, and all other aspects of Nutella ingredients remain the same.” These allegations come hot on the heels of claims that the Nutella sold in Eastern Europe is of lesser quality. The recipe for Nutella actually differs by country, so the Nutella you eat in Italy is not the same, proportionally, as the Nutella we eat here in the U.S. It remains to be seen whether these tweaks affect our stateside Nutella.

In the meantime, make some homemade Nutella, instead, and forget about the bottled stuff. Take control and pick the proportions as you see fit. Amp up the cocoa and scale down the sugar. Or do the opposite. Be the master of your own Nutella destiny.

Homemade Nutella by Carey Nershi

Where do you stand in #Nutellagate? Share your stance in the comments.

Source

http://www.sfgate.com/food/food52/article/Nutella-s-New-Recipe-Skimps-on-This-Key-12342739.php