Saturday, February 1, 2014
Fair Trade Nutella
Picture me with eyes closed, hands over my ears, chanting, "La la la la la la la . . ."
Then one night as I clicked around the web, I came across references to child slave labor being used to process chocolate in Africa. I had finally reached my tipping point.
It's been over a year since I resolved to buy only fair trade chocolate. I admit it's a lot more expensive than my supermarket baking bars and warehouse-store bags of chips (and harder to find, too). I'm generally a price conscious shopper, but once I made up my mind that it was the moral choice, I didn't have to fight my frugality any more.
For one thing, it makes sense that it costs more to give the farmers a just income. But the clearest point for me is that--hello--CHOCOLATE IS A LUXURY!-- and I live quite comfortably in one of the wealthiest countries in the world.
My family has not complained about Mom's new plan, but they did miss Nutella. I say DID because I finally followed through and made a batch from scratch.
another link to the recipe with more chatting and better pictures. Next time (oh, yes, there will definitely be a next time!) I'll try using 25-50% less sugar (1/2-3/4 cup instead of 1), but this Nutella is delightful.
Update: My Nutella is runnier than what I see online, so I'll try decreasing or omitting the extra oil too.
UPDATE #2: The first link (to the newspaper article) uses 8 times as much salt as the brown eyed baker's version! I didn't notice and my latest batch is much too salty. Use the lower amount (1/8 teaspoon) for starters.
BTW, we now buy only fair trade coffee, too. It's easy to find and tastes better than what I used to purchase--a simple way to start, perhaps?