Photo: Willpowder.net [1]
If making your own chocolate-hazelnut spread [2] weren’t enough, check out Gourmet.com for some molecular magic. Chef Will Goldfarb demonstrates how tapioca maltodextrin [3] turns this creamy spread into “soil.” [4] He also provides a recipe for a Nutella knock-off [5], but I like mine better. My version [2] is healthier and uses more common ingredients.