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Hershey’s Just Came Out With A Spread That’s Better Than Nutella

Hershey’s Just Came Out With A Spread That’s Better Than Nutella


On Nov. for $3.89.

This new chocolate and peanut butter flavor is an addition to the already existing Hershey’s Spreads line that consists of Chocolate, Chocolate with Almonds and Chocolate with Hazelnut. Much like their marketing for these past spread varieties, The Hershey Company is promoting this new product as a great compliment to a range of snack options such as toast, apples and pretzels. Only this time, Hershey’s is not recommending the combination of their spread with outrageous pairings like pickles (though maybe that would be a good sweet and salty combo).

Courtesy of hersheys.com

Instead, they are sticking to sweets for the use of Reese’s spread and in a way beyond just spreading it on fruit or bread. Hershey’s is encouraging the addition of Reese’s spread to desserts to easily make any recipe into a chocolate and peanut butter treat. On the website there is an array of new and old recipes ranging from marbled peanut butter brownies to peanut butter cup bark.

It is now Nutella’s turn to make a move, and it better be damn genius after this play by Hershey’s.

The post Hershey’s Just Came Out With A Spread That’s Better Than Nutella appeared first on Spoon University.


Hershey’s Just Came Out With A Spread That’s Better Than Nutella - Recipes

January 21, 2008 at 1:11 am · Filed under Chocolate, Nutella

After some teases here and there, here’s the new, improved recipe for homemade chocolate-hazelnut spread. Finally! While the original version was delicious, it tasted faintly chalky. The culprit was the powdered sugar, which has added cornstarch (to keep the sugar from caking). Unfortunately, raw cornstarch is as appetizing as raw flour.

I tried making my own powdered sugar by whizzing granulated sugar in a food processor, but it never came out fine enough. It was like crunching on sand. I even tried sweetening it with fruit paste, which split the mixture into a tough, chocolate blob and an oil slick. So that’s what happens when you mix oil and water…

It was time to go the route of the pros and make praliné (caramel powder). The combination of browned sugar, toasted nuts and cocoa powder put it worlds above Nutella. With this method, I didn’t have to add oil to make it a spreadable consistency. Not only was it healthier, but the flavors were more concentrated.

This caramel base is fool-proof. You don’t need a thermometer, and you don’t need to worry about stuff crystallizing. The finished product is so good that you’ll swear you jacked it from a French pastry chef.


Hershey’s Just Came Out With A Spread That’s Better Than Nutella - Recipes

January 21, 2008 at 1:11 am · Filed under Chocolate, Nutella

After some teases here and there, here’s the new, improved recipe for homemade chocolate-hazelnut spread. Finally! While the original version was delicious, it tasted faintly chalky. The culprit was the powdered sugar, which has added cornstarch (to keep the sugar from caking). Unfortunately, raw cornstarch is as appetizing as raw flour.

I tried making my own powdered sugar by whizzing granulated sugar in a food processor, but it never came out fine enough. It was like crunching on sand. I even tried sweetening it with fruit paste, which split the mixture into a tough, chocolate blob and an oil slick. So that’s what happens when you mix oil and water…

It was time to go the route of the pros and make praliné (caramel powder). The combination of browned sugar, toasted nuts and cocoa powder put it worlds above Nutella. With this method, I didn’t have to add oil to make it a spreadable consistency. Not only was it healthier, but the flavors were more concentrated.

This caramel base is fool-proof. You don’t need a thermometer, and you don’t need to worry about stuff crystallizing. The finished product is so good that you’ll swear you jacked it from a French pastry chef.


Hershey’s Just Came Out With A Spread That’s Better Than Nutella - Recipes

January 21, 2008 at 1:11 am · Filed under Chocolate, Nutella

After some teases here and there, here’s the new, improved recipe for homemade chocolate-hazelnut spread. Finally! While the original version was delicious, it tasted faintly chalky. The culprit was the powdered sugar, which has added cornstarch (to keep the sugar from caking). Unfortunately, raw cornstarch is as appetizing as raw flour.

I tried making my own powdered sugar by whizzing granulated sugar in a food processor, but it never came out fine enough. It was like crunching on sand. I even tried sweetening it with fruit paste, which split the mixture into a tough, chocolate blob and an oil slick. So that’s what happens when you mix oil and water…

It was time to go the route of the pros and make praliné (caramel powder). The combination of browned sugar, toasted nuts and cocoa powder put it worlds above Nutella. With this method, I didn’t have to add oil to make it a spreadable consistency. Not only was it healthier, but the flavors were more concentrated.

This caramel base is fool-proof. You don’t need a thermometer, and you don’t need to worry about stuff crystallizing. The finished product is so good that you’ll swear you jacked it from a French pastry chef.


Hershey’s Just Came Out With A Spread That’s Better Than Nutella - Recipes

January 21, 2008 at 1:11 am · Filed under Chocolate, Nutella

After some teases here and there, here’s the new, improved recipe for homemade chocolate-hazelnut spread. Finally! While the original version was delicious, it tasted faintly chalky. The culprit was the powdered sugar, which has added cornstarch (to keep the sugar from caking). Unfortunately, raw cornstarch is as appetizing as raw flour.

I tried making my own powdered sugar by whizzing granulated sugar in a food processor, but it never came out fine enough. It was like crunching on sand. I even tried sweetening it with fruit paste, which split the mixture into a tough, chocolate blob and an oil slick. So that’s what happens when you mix oil and water…

It was time to go the route of the pros and make praliné (caramel powder). The combination of browned sugar, toasted nuts and cocoa powder put it worlds above Nutella. With this method, I didn’t have to add oil to make it a spreadable consistency. Not only was it healthier, but the flavors were more concentrated.

This caramel base is fool-proof. You don’t need a thermometer, and you don’t need to worry about stuff crystallizing. The finished product is so good that you’ll swear you jacked it from a French pastry chef.


Hershey’s Just Came Out With A Spread That’s Better Than Nutella - Recipes

January 21, 2008 at 1:11 am · Filed under Chocolate, Nutella

After some teases here and there, here’s the new, improved recipe for homemade chocolate-hazelnut spread. Finally! While the original version was delicious, it tasted faintly chalky. The culprit was the powdered sugar, which has added cornstarch (to keep the sugar from caking). Unfortunately, raw cornstarch is as appetizing as raw flour.

I tried making my own powdered sugar by whizzing granulated sugar in a food processor, but it never came out fine enough. It was like crunching on sand. I even tried sweetening it with fruit paste, which split the mixture into a tough, chocolate blob and an oil slick. So that’s what happens when you mix oil and water…

It was time to go the route of the pros and make praliné (caramel powder). The combination of browned sugar, toasted nuts and cocoa powder put it worlds above Nutella. With this method, I didn’t have to add oil to make it a spreadable consistency. Not only was it healthier, but the flavors were more concentrated.

This caramel base is fool-proof. You don’t need a thermometer, and you don’t need to worry about stuff crystallizing. The finished product is so good that you’ll swear you jacked it from a French pastry chef.


Hershey’s Just Came Out With A Spread That’s Better Than Nutella - Recipes

January 21, 2008 at 1:11 am · Filed under Chocolate, Nutella

After some teases here and there, here’s the new, improved recipe for homemade chocolate-hazelnut spread. Finally! While the original version was delicious, it tasted faintly chalky. The culprit was the powdered sugar, which has added cornstarch (to keep the sugar from caking). Unfortunately, raw cornstarch is as appetizing as raw flour.

I tried making my own powdered sugar by whizzing granulated sugar in a food processor, but it never came out fine enough. It was like crunching on sand. I even tried sweetening it with fruit paste, which split the mixture into a tough, chocolate blob and an oil slick. So that’s what happens when you mix oil and water…

It was time to go the route of the pros and make praliné (caramel powder). The combination of browned sugar, toasted nuts and cocoa powder put it worlds above Nutella. With this method, I didn’t have to add oil to make it a spreadable consistency. Not only was it healthier, but the flavors were more concentrated.

This caramel base is fool-proof. You don’t need a thermometer, and you don’t need to worry about stuff crystallizing. The finished product is so good that you’ll swear you jacked it from a French pastry chef.


Hershey’s Just Came Out With A Spread That’s Better Than Nutella - Recipes

January 21, 2008 at 1:11 am · Filed under Chocolate, Nutella

After some teases here and there, here’s the new, improved recipe for homemade chocolate-hazelnut spread. Finally! While the original version was delicious, it tasted faintly chalky. The culprit was the powdered sugar, which has added cornstarch (to keep the sugar from caking). Unfortunately, raw cornstarch is as appetizing as raw flour.

I tried making my own powdered sugar by whizzing granulated sugar in a food processor, but it never came out fine enough. It was like crunching on sand. I even tried sweetening it with fruit paste, which split the mixture into a tough, chocolate blob and an oil slick. So that’s what happens when you mix oil and water…

It was time to go the route of the pros and make praliné (caramel powder). The combination of browned sugar, toasted nuts and cocoa powder put it worlds above Nutella. With this method, I didn’t have to add oil to make it a spreadable consistency. Not only was it healthier, but the flavors were more concentrated.

This caramel base is fool-proof. You don’t need a thermometer, and you don’t need to worry about stuff crystallizing. The finished product is so good that you’ll swear you jacked it from a French pastry chef.


Hershey’s Just Came Out With A Spread That’s Better Than Nutella - Recipes

January 21, 2008 at 1:11 am · Filed under Chocolate, Nutella

After some teases here and there, here’s the new, improved recipe for homemade chocolate-hazelnut spread. Finally! While the original version was delicious, it tasted faintly chalky. The culprit was the powdered sugar, which has added cornstarch (to keep the sugar from caking). Unfortunately, raw cornstarch is as appetizing as raw flour.

I tried making my own powdered sugar by whizzing granulated sugar in a food processor, but it never came out fine enough. It was like crunching on sand. I even tried sweetening it with fruit paste, which split the mixture into a tough, chocolate blob and an oil slick. So that’s what happens when you mix oil and water…

It was time to go the route of the pros and make praliné (caramel powder). The combination of browned sugar, toasted nuts and cocoa powder put it worlds above Nutella. With this method, I didn’t have to add oil to make it a spreadable consistency. Not only was it healthier, but the flavors were more concentrated.

This caramel base is fool-proof. You don’t need a thermometer, and you don’t need to worry about stuff crystallizing. The finished product is so good that you’ll swear you jacked it from a French pastry chef.


Hershey’s Just Came Out With A Spread That’s Better Than Nutella - Recipes

January 21, 2008 at 1:11 am · Filed under Chocolate, Nutella

After some teases here and there, here’s the new, improved recipe for homemade chocolate-hazelnut spread. Finally! While the original version was delicious, it tasted faintly chalky. The culprit was the powdered sugar, which has added cornstarch (to keep the sugar from caking). Unfortunately, raw cornstarch is as appetizing as raw flour.

I tried making my own powdered sugar by whizzing granulated sugar in a food processor, but it never came out fine enough. It was like crunching on sand. I even tried sweetening it with fruit paste, which split the mixture into a tough, chocolate blob and an oil slick. So that’s what happens when you mix oil and water…

It was time to go the route of the pros and make praliné (caramel powder). The combination of browned sugar, toasted nuts and cocoa powder put it worlds above Nutella. With this method, I didn’t have to add oil to make it a spreadable consistency. Not only was it healthier, but the flavors were more concentrated.

This caramel base is fool-proof. You don’t need a thermometer, and you don’t need to worry about stuff crystallizing. The finished product is so good that you’ll swear you jacked it from a French pastry chef.


Hershey’s Just Came Out With A Spread That’s Better Than Nutella - Recipes

January 21, 2008 at 1:11 am · Filed under Chocolate, Nutella

After some teases here and there, here’s the new, improved recipe for homemade chocolate-hazelnut spread. Finally! While the original version was delicious, it tasted faintly chalky. The culprit was the powdered sugar, which has added cornstarch (to keep the sugar from caking). Unfortunately, raw cornstarch is as appetizing as raw flour.

I tried making my own powdered sugar by whizzing granulated sugar in a food processor, but it never came out fine enough. It was like crunching on sand. I even tried sweetening it with fruit paste, which split the mixture into a tough, chocolate blob and an oil slick. So that’s what happens when you mix oil and water…

It was time to go the route of the pros and make praliné (caramel powder). The combination of browned sugar, toasted nuts and cocoa powder put it worlds above Nutella. With this method, I didn’t have to add oil to make it a spreadable consistency. Not only was it healthier, but the flavors were more concentrated.

This caramel base is fool-proof. You don’t need a thermometer, and you don’t need to worry about stuff crystallizing. The finished product is so good that you’ll swear you jacked it from a French pastry chef.


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