[1] Nutella and Yogurt Breakfast Parfait Pops (photo © Baking A Moment. Here’s the recipe.

[2] From breakfast through dessert, there are many ways to use Nutella (photo © Mikael Stenberg | Unsplash).

Typically, holidays are official proclamations by a city, state, or the federal government (here’s how it works). But in the wild frontier of the Internet, World Nutella Day became a viral hit.
 
 
THE HISTORY OF NUTELLA

Nutella hazelnut spread, in its earliest form, was created in the 1940s by Pietro Ferrero, who began as a pastry maker with a small shop in Dogliani, a town in the Piedmont region of northwestern Italy.

At the time, there was very little chocolate; cocoa beans were in short supply due to World War II (1939-1945) rationing. To stretch his chocolate supply, Mr. Ferrero used hazelnuts, which are plentiful in Piedmont.

The spread is a combination of roasted hazelnuts, sugar, skim milk and a touch of cocoa. It is an all-natural product with no artificial colors or preservatives.

The original product was called Giandujot, after the Italian term gianduja (john-DOO-ya), referring to a filling for chocolates made of ganache mixed with hazelnuts.

Made by the Ferrero Company of Italy, the original product was called Giandujot (john-DOO-yote), after the Italian term gianduja (john-DOO-ya).

Gianduja is a filling for chocolate bonbons made of chocolate and cream, a.k.a. ganache, mixed with hazelnuts.

Giandujot was later developed into the spread we now know as Nutella®. The Ferrero Company officially introduced Nutella to the market in 1964.

Nutella became so popular that it engendered similar products. They can’t be called Nutella, of course; but the recipe below was used with Bonne Maman’s Hazelnut Chocolate Spread.

Giandujot was later developed into the spread we now know as Nutella. The Ferrero company officially introduced Nutella to the market in 1964.

Nutella was first imported to the U.S. more than 25 years ago by Ferrero U.S.A., Inc. Its popularity has grown steadily.
 
 
HOW WILL YOU ENJOY NUTELLA TODAY?

So enjoy a Nutella sandwich, put Nutella on a pancake or waffle, roll it in a crêpe, and eat it from the jar with a spoon. Add it to your favorite cookie, cake, or brownie recipe. Fill “jelly” donuts with Nutella. Make a Nutella milkshake.

Add it to coffee or hot chocolate.

Make this Nutella Mousse recipe.

Or, try these less conventional approaches to Nutella recipes:

Whether you’re celebrating Valentine’s Day with a romantic interest, friends or family, make the occasion special with a Valentine cocktail.

What makes a “Valentine” cocktail? Color—a shade of pink, rose or red. If you want a Champagne cocktail, garnish it with “Champagne grapes” (they’re actually Zante currants), a red berry or an edible flower. And of course, it’s got to be a sweet cocktail.

Chocolate cocktails are also options.

We’ve listed some of our favorite recipes at the end, but here’s a new idea from Tequila Herradura.

This sweet cocktail from is almost a good-for-you tonic, mixing the spirit with a serving of fresh fruit, plus fruit juice and low glycemic agave nectar instead of sugar- or corn syrup-filled cocktail mixer.

LOVE NECTAR

Ingredients For One Drink

1. PLACE the grapes into the base of a cocktail shaker and crush with a muddler. Add the remaining ingredients including ice. Shake hard and strain over ice into an old fashioned glass.

2. GARNISH with a fan of red apple. (Here’s a video that shows how.)
 
MORE VALENTINE COCKTAILS

 
Or, since you’ve got time, start thinking about making your own signature cocktail. Hint: There’s nothing easier than

Different heart-shaped cheeses appear at this time of year, especially goat cheeses. But the first heart-shaped cheese, created in the 14th century, was Neufchâtel (NU-shah-tell), a soft-riped cow’s milk cheese with a white rind.

Note that French Neufchâtel is different from the American product of the same name, sold as a lower-fat alternative to cream cheese. American Neufchâtel has been disappearing over the last decade, as cream cheese manufacturers have marketed their own lowfat and nonfat versions.

Authentic French Neufchâtel is one of the oldest cheeses in France and the oldest cheese in Normandy, dating back as far as the sixth century. Soft and crumbly, its dry, white rind is velvety and edible.

Its buttery, pale paste has a salty, somewhat sharp flavor has soft mushroom notes, like Brie. Like Brie, the cheese develops an earthy character as it ages.

Neufchâtel pairs nicely with a crisp, dry white wine. Murray’s suggests Chardonnay, Chenin Blanc or Rosé. We prefer Champagne. And if you’re a red wine drinker, bring on the Burgundy.

WHY A HEART?

It is available in various shapes, the famous Neufchâtel heart shape is a tradition begun by young Norman women, as the story goes, to discreetly express their feelings of affection for young British soldiers during the 100 Years’ War*.
 
COEUR DE BRAY

This particular Neufchatel heart comes from the Pays de Bray, an area in northern Normandy. The name is AOC protected.

It is “made from buckets of cream” from the famed dairy cows of Normandy, according to Murray’s Cheese, which sells it at retail and online for $15.99.

MAKE COEUR À LA CRÈME

You can make your own heart-shaped cheese, the famed Coeur à La Crème (heart of cream).

This luscious mascarpone creation (that’s the same cheese used to make tiramisu) is served with berries or a sauce of raspberry purée for dessert.

Here’s the recipe.

 
*A series of conflicts from 1337 to 1453 between the Kingdom of England and the Kingdom of France for control of the French throne. The war is commonly divided into three phases separated by truces, which together comprise the longest military conflict in history: the Edwardian Era War (1337–1360), the Caroline War (1369–1389) and the Lancastrian War (1415–1353), which saw the slow decline of English fortunes after the appearance of Joan of Arc in 1429. The French kept the throne and the cheese.
  

Instead of a Valentine mocktail, head straight to the delicious nonalcoholic cordials from Belvoir.

While Americans use the word as a synonym for fruit liqueur, in the U.K. a cordial is a carbonated, fruit-flavored soft drink.

Belvoir Fruit Farms is nestled in the English countryside in the idyllic Vale of Belvoir, in Leicestershire, in the English Midlands. The name is French for beautiful view.

Belvoir Castle, a tourist attraction, is the ancestral home of the Dukes of Rutland. But the name may be more familiar to Americans from the non-alcoholic fruit cordials the family sells, a business developed by the current duke’s father to generate income for the continued upkeep of the castle.

The duke’s mother infused elderflowers, grown on the estate, into a delicious beverage. Her husband saw a revenue potential, and the family business has been pressing and cooking fresh flowers, fruits and spices since 1981, combining them with local spring water. The line expanded, and is currently exported worldwide.

Delicious and all natural, they are a refreshing alternative to other soft drinks. While they are a wonderful mixer for cocktails (and in sweet and savory recipes), they are absolutely delicious simply chilled.

The Elderflower, Raspberry & Rose and Rhubarb & Strawberry are especially nice for Valentine’s Day. The latter two are in beautiful rosy hues.

Large bottles (750ml) and individual size (25cl/8.45 fl.oz.) are available at specialty food stores and better supermarkets. Most are sold on Amazon.

For more information visit BelvoirFruitFarms.co.uk.
  

As a treat for friends and family, try your hand at making marshmallows for Valentine’s Day. These chocolate marshmallows, by Christina Lane of DessertForTwo.com, are dipped in melted chocolate for a double-chocolate treat. They take only 15 minutes to make!

Since this is “dessert for two,” the recipe makes 12 mini marshmallows. Make the first batch to see how you like them, and then make a larger batch

RECIPE: CHOCOLATE MARSHMALLOWS

Ingredients For 12 Mini Marshmallows

 
For Dipping

Dipped chocolate marshmallows. Photo courtesy DessertForTwo.com.

Preparation

1. LINE a 9 x 5-inch loaf pan with parchment paper or foil. Spray with cooking spray.

2. COMBINE the granulated sugar, corn syrup, salt and 2 tablespoons of the water in a medium sauce pan. Clip on a candy thermometer, and turn the heat to medium-high. Bring the mixture to a boil without stirring and continue to cook until it reaches 238°F. Meanwhile…

3. PLACE another 2 tablespoons of the water in a medium bowl, and sprinkle the gelatin on top. Let sit to dissolve for 5 minutes.

4. ADD the last 2 tablespoons of water to a small dish and microwave for 25 seconds, until hot. Remove from the microwave carefully, and whisk in the cocoa powder. Stir the cocoa powder mixture into the dissolved gelatin.

5. SLOWLY STREAM the hot sugar (238°F) into the gelatin mixture while continuously beating with a hand mixer on medium-high. Be careful not to pour the hot sugar near the sides of the bowl because it will stick and harden immediately. Beat the mixture for 10 minutes, until light and fluffy; then beat in the vanilla.

6. POUR the mixture into the loaf pan, and let set for at least 3 hours. Then lift the parchment paper or foil out of the pan, and cut the marshmallows into squares with a well-greased knife. Grease the knife between each cut. If the marshmallows are too sticky, roll them in extra cocoa powder.

7. DIP the marshmallows: First place the marshmallows in the freezer for 5 minutes, on a baking sheet. While they are chilling, combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave on medium heat in 30-second pulses until melted, stirring between each pulse. Stir until chocolate is evenly melted and smooth.

8. REMOVE the marshmallows from the freezer and dunk half of each marshmallow in the melted chocolate. Place each marshmallow back on the sheet, and refrigerate until the chocolate sets, about 5 minutes.