Recently I discovered old photos of kitchen notes from years ago, including those detailing Gregoire Michaud's "faux Nutella." Thinking I'd lost a chance to make it ever again, luck was kind. Putting my hand at the recipe, all was good, save for my usage of some intensely dark cocoa powder, which might have been used to make home-made Oreo cookies. Anyway, here is the final product, the look of which makes me think of Los Angeles' La Brea tar pits. Regardless, I am happy that the recipe is safely in storage!