In love with… Hazelnut Spread
from Aux Petit Gourmands
168, rue Paccard
74400 Chamonix Mont-Blanc
Tel : +33(0)450530159
I used to like Nutella and I still do when it is spread over crepes. However, I think I’m spoilt after discovering this wonderful homemade concotion from the pattiserie in Chamonix. I was enchanted by their eclair and as I proceeded to pay several more to go, I spotted jars of hazelnut spread near the counter. Judging from the good chocolate from the eclair, I took a bet and purchased a jar.
Unlike Nutella, it’s more nutty than chocolaty. It still has a respectable, in fact, delicious, dark chocolate flavour which is not cloyingly sweet. And the jar screams of home-made quality: no split layer of oil on top of the gooey chocolate mass and no rancid smell.
It’s best savoured with a fresh baquette and a cup of foaming cappucinno on a slow Saturday morning.
My husband and I lived in Geneva for six months and often drove to Chamonix for alpine skiing! The food at the lodges was out of this world and the homemade pate des noisettes was definetly something to write home about (sometimes the Swiss even have it with their cheese plates!). Oh yum.
V: Is that how it’s called in French? (Didn’t really pay attention to the label :p). Thanks for the information. We’re really looking forward to go back to Chamonix for the food!
Comment by gastroanthropologist — 27 October 2008 @ 9:11 am
I am a Nutella’s lover too V! I think banana, nutella in a good and savory crepes are the best. Ahh I envy you for being able to find such a nice bakery with a yummy eclair… Perhaps, one day….!
V: Yeah.. I love nutella in crepes but other than that, I do not use much nutella. Sadly…
.
RE: eclair, I am sad that the good one is so far away. It’s not easy to find the one with crumbly, melting pastry topped with dark chocolate
Comment by yunike — 27 October 2008 @ 3:05 pm
You make wanting to go to Chamonix immediately, so many goodies. We have Nutella at home and the bottle finishes fast all the time. When i was in Venice recently, this restaurant used a different Hazelnut spread to make an ice cream dessert. i should blog it soon so you can see it. It was a divine dessert.
V: My husband and I were pleasantly surprised at how good the food there was! I mean, it is famous and normally it’s hard to find good food in famous places (Zermatt is one of them
). Yes please. Looking forward to see your posting on that divine dessert 
.
Comment by Gourmet Traveller — 27 October 2008 @ 6:55 pm
I checked my notes, it’s called Gianduja from Turin. I wonder if I can buy in Globus. Cheers, Janet.
V: Do let me know Janet. I’m looking forward to replenish my hazelnut spread.
Comment by Gourmet Traveller — 27 October 2008 @ 7:48 pm
We love Nutella. Too bad we can’t get this delicious concoction over here.
V: Yeah.. I didn’t know such thing exists until I tasted this particular spread :p. After googling, then I realize that lots of people do make their spread from scratch!
Comment by Nate — 28 October 2008 @ 5:27 am
Pate des noisettes has no chocolate, but absolutely divine. It has little nut bits which is not always welcome if you are thinking smooth and creamy. Not sure what the french term is for “nutella”. I love nutella hot chocolate too…a little steamed milk and a giant scoop of nutella - my favorite nightcap!
V: Ah.. thanks for the information. Will hunt that down.
Comment by gastroanthropologist — 29 October 2008 @ 9:13 am