You have reached your limit of free articles this month.

Enjoy unlimited access to myDaytonDailyNews.com

Starting at just 99¢ for 8 weeks.

GREAT REASONS TO SUBSCRIBE TODAY!

  • IN-DEPTH REPORTING
  • INTERACTIVE STORYTELLING
  • NEW TOPICS & COVERAGE
  • ePAPER
X

You have read of premium articles.

Get unlimited access to all of our breaking news, in-depth coverage and bonus content- exclusively for subscribers. Starting at just 99¢ for 8 weeks

X

Welcome to myDaytonDailyNews.com

This subscriber-only site gives you exclusive access to breaking news, in-depth coverage, exclusive interactives and bonus content.

You can read free articles of your choice a month that are only available on myDaytonDailyNews.com.

breaking news

Dayton man accused of trying to join ISIS in Syria

Forget the diet, restaurant creates deep-fried Nutella dessert


What will the culinary gods think of next?

A restaurant in Sydney has come up with one of the most decadent desserts that will be sure to add inches to the waistline of the person who eats it.

It's a new deep-fried dessert that weighs more than two pounds of Nutella goodness.

>> Read more trending stories  

The restaurant called Piccolo Me takes a ball of Nutella ice cream, coats it in breadcrumbs and then pours caramel sauce over it, The Daily Mail reported.

Ermahgerd!!!!!

Posted by Daily Mail on Tuesday, September 6, 2016

The restaurant's founder calls it the "Fried Maltella" dessert and said he wanted to push boundaries.

'We always had a smaller fried ice cream ball available but I always like to push my own personal boundaries and see how far I can take things," Roy El Hachem told the Daily Mail.

The cafe's manager says it can take three to four hours to made the dessert,  The Daily Mail reported.

And not surprisingly, many customers can't finish the sweet creation.

The "Fried Maltella" costs just over $7.50 when the cost is converted into American dollars.


Reader Comments ...


Next Up in Food & Dining

This Century bartender shares her ideal last meal
This Century bartender shares her ideal last meal

They say “you are what you eat,” and I tend to agree that what you choose to eat says a lot about who you are.  At a dinner party, when everyone’s sated and could not eat another bite, I like to bring up my favorite topic: food. Always more food. When I’m trying to get to know someone new, I always like to find out what...
The single most important ingredient
The single most important ingredient

This article is excerpted from “Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking” by Samin Nosrat (Simon & Schuster, 2017).; (ART ADV: With photos XNYT43-46.) Growing up, I thought salt belonged in a shaker at the table, and nowhere else. I never added it to food, or saw Maman add it. When my aunt Ziba sprinkled it onto her...
Everything’s up to date (for 1958, that is)
Everything’s up to date (for 1958, that is)

Forget the famous power lunch. For the time being, forget about any lunch at all in the rooms that used to house the Four Seasons. When the Grill, the first of two new restaurants in the Seagram Building space, opens to the public next week, it will serve only dinner. Jeff Zalaznick, a partner in Major Food Group, which now runs the restaurant complex...
Ask the Test Kitchen: Do you peel bananas before freezing?
Ask the Test Kitchen: Do you peel bananas before freezing?

A: If there is one cool thing about bananas, it’s that they freeze wonderfully. And they keep just fine in the freezer for about three months. Freezing is a way to preserve bananas that have reached their ripeness peak or are close to overripe. Rather than tossing them because you can’t eat them out of hand, freeze them to use in making...
How to make a sushi bowl
How to make a sushi bowl

Deconstruction once ruled academia. The literary theory insisted that the text (pre-texting) be taken apart, like some Lego castle, and left in pieces on the classroom floor. The game kept professor and student busy for years. Now new fads roam campus, and deconstruction has moved on to the menu. The enchilada, for instance, no longer dresses for dinner...
More Stories