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The first time you open a jar of the Fabalous Orange Hazelnut & Cocoa Chickpea Spread, the air changes. It’s subtle, but unmistakable. The scent of roasted hazelnuts rises first—warm, familiar, reassuring. Beneath it, cocoa swells like a memory of old comfort, deep and earthy. Then, unexpectedly, a spark of citrus lifts through the sweetness. Orange. Not candy orange or syruped peel, but something bright and aromatic, more reminiscent of zest twisted above an espresso in an Italian café. It’s a sensory overture that tells you this is not nostalgia. It’s evolution.

For decades, the chocolate-hazelnut spread was an unchallenged monarch of comfort food—a jar of childhood kept in every kitchen. But it was a luxury that often came tangled in compromise: palm oil, excess sugar, environmental guilt hidden behind the sweet sheen of indulgence. Fabalous asks, what if pleasure didn’t have to hide its conscience? What if we could keep the taste, lose the guilt, and discover something more interesting along the way?

This jar, glinting with the amber hue of roasted nuts and dark cocoa, offers its answer.

A New Kind of Luxury

Luxury, once defined by excess, has begun to mean something different. True luxury now lies in thoughtfulness—the slow pursuit of quality, integrity, and sustainability. Fabalous embodies this shift perfectly. Produced under the heritage and precision of Coppola Foods, an Italian company that’s been cultivating fine food for over a century, Fabalous sits at the intersection of heritage and innovation.

The brand’s name itself—Fabalous—is a wink to the Latin root faba, meaning “bean.” At its heart, every Fabalous spread begins not with sugar or fat, but with chickpeas: humble, sustainable, rich in protein, kind to soil and planet. It’s an unexpected foundation for indulgence, but also the perfect one. The chickpea is nourishment reimagined—strong, adaptable, and generous.

And when that base meets roasted hazelnuts, pure cocoa, and the essential oil of sun-kissed oranges, something quietly revolutionary happens. The spread becomes not just another pantry treat, but a story—a narrative of taste, ethics, and artistry woven into every spoonful.

Opening the Jar

There’s ritual in the first twist of the lid. The faint pop of the seal, the release of aroma—it’s tactile theatre. You lean in. Cocoa leads, deep and confident. Then hazelnut. Then orange—bright, clean, vibrant, almost floral. You notice that it smells honest. Nothing synthetic, no heavy vanilla or artificial perfume—just ingredients allowed to speak.

The texture under the spoon tells the same truth. It’s thicker than commercial spreads, not glossy or aerated but grounded, dense, alive. There’s a faint resistance, a sense of real food rather than manufactured silk. You can feel the micro-texture of ground chickpeas and hazelnuts. It spreads smoothly yet not slickly—like ganache crafted by hand rather than churned by a machine.

Spread it on toast and the first thing you hear is the quiet whisper of crunch as it meets warmth. The cocoa melts first, the orange follows like sunlight through glass. The hazelnut gives weight, while the chickpea base lends something you can’t name at first—depth, maybe, or honesty.

It’s comforting, yes. But it’s also intriguing.

The Beauty of the Unexpected Ingredient

In many ways, the chickpea is the unsung hero of this story. A staple of Mediterranean and Middle Eastern diets for millennia, it’s a crop that replenishes soil nitrogen and thrives with minimal water. Its journey from humble legume to the base of a high-end chocolate spread is emblematic of the quiet revolution reshaping modern food.

When ground and blended, chickpeas create a creamy texture with a natural starchiness that supports other flavours. In Fabalous, that structural gift becomes an advantage: it stabilises the spread without artificial thickeners and provides subtle nutty undertones that enrich rather than distract. It also reduces sugar dependency—chickpeas’ natural fibre and protein bring satisfaction sooner, making the experience feel fulfilling instead of addictive.

What’s genius is how invisible this engineering feels. You don’t taste chickpeas; you taste harmony. The legume’s presence is architectural, not theatrical—it builds the experience from beneath. And when paired with orange zest and hazelnut, the result is luxurious in an entirely new way.

Luxury that nourishes is perhaps the rarest kind.

The Italian Connection

Though global in mindset, Fabalous carries the unmistakable signature of Italian culinary design—precision balanced with passion. In Italy, indulgence is never careless; it’s measured, crafted, deliberate. There’s a reason Italian chocolate and citrus pairings—from Modica to Sicily—have endured for centuries. The combination embodies contrast: dark and bright, bitter and sweet, earth and light.

Fabalous taps into that heritage while bringing a modern sensibility. Its orange isn’t syruped or artificial; it’s the distilled essence of Mediterranean citrus, aromatic rather than acidic. It feels handcrafted for espresso mornings and golden late afternoons. You can almost imagine this spread born in a sun-lit kitchen overlooking Amalfi—chickpeas ground in rhythm, hazelnuts roasting, orange peel curling in fragrant spirals above simmering cocoa.

And yet, for all its romance, the product is rooted in science—nutrition balanced with flavour engineering, ethics anchored in practical sourcing. That blend of artistry and pragmatism feels very Italian, very contemporary, and very Fabalous.

Indulgence Without Compromise

The modern eater faces a paradox: we crave comfort yet demand conscience. We want to indulge, but we also want to know the story behind what we eat. Fabalous answers that with clarity.

The orange variant, like the original, is palm-oil-free, soy-free, vegan, and organic. Every ingredient earns its place. The hazelnuts are roasted to develop natural oils; the cocoa is low-fat yet flavour-intense; the sugar content is calibrated, not excessive. And then there’s that jar—glass, not plastic. Substantial, weighty, infinitely reusable. The packaging alone feels like a small gesture of respect—for both product and planet.

It’s not a moral lecture disguised as dessert; it’s dessert that already did its homework.

And that’s part of the pleasure. Eating Fabalous feels like an act of alignment: the taste is indulgent, but the story behind it matches the values many of us now live by. You can scoop deeply and feel no cognitive dissonance—just satisfaction.

A Modern Ritual

The beauty of a spread like this is its versatility. It becomes part of your day’s rhythm.

Morning: you spread it across toast, and the orange wakes the senses better than caffeine. Afternoon: you add a spoonful to yogurt, where it melts into a marbled swirl of chocolate and citrus. Evening: it turns dessert into ceremony—folded through warm crepes, dolloped on ice cream, spooned between cookies. Late at night: eaten straight from the jar, no witnesses required, because the best pleasures often need none.

What’s remarkable is how each context brings out a new dimension. With fruit, the orange notes sing brighter; with pastry, the hazelnut grows richer. With heat, the cocoa deepens, blooming into velvet. With chill, the crunch of hazelnut remains. It adapts effortlessly, proving its craftsmanship not just in formulation but in behavior.

Each spoonful reminds you that indulgence isn’t about excess—it’s about awareness.

The Psychology of Taste

Food is memory. Food is emotion. The orange-hazelnut combination has long carried cultural resonance: the bittersweet comfort of dark chocolate, the spark of citrus, the echo of winter holidays, of family kitchens. By layering those memories onto a plant-based, ethically sourced foundation, Fabalous manages something quite extraordinary—it unites nostalgia with progress.

Eating it feels like reconciling two selves: the child who loved sweetness without question, and the adult who questions everything but still loves sweetness. The jar becomes a quiet bridge between those worlds.

There’s psychology in that balance. Research shows that the most satisfying foods are those that engage multiple senses and emotions at once—contrast and complexity generate deeper pleasure. Fabalous masters that art. It’s not a single-note sweetness; it’s a full symphony—roast, crunch, velvet, zest, warmth, brightness. You don’t just taste it; you feel it resonate.

Sustainability as Flavor

In Fabalous, ethics and aesthetics are inseparable. Sustainability isn’t a sticker—it’s a flavour component. You can sense it in the restraint, in the clarity of ingredients, in the absence of artificial aftertaste. Ethical sourcing translates into sensory transparency.

Palm oil, once ubiquitous in spreads, leaves behind not only environmental consequences but also a greasy mouthfeel. Fabalous’ reliance on sunflower oil and natural nut fats changes that texture entirely. What you get instead is purity—a silkiness that feels lighter, cleaner, more natural.

Even the chickpea base carries ethical resonance. It supports crop rotation, soil regeneration, and reduced greenhouse emissions. Knowing that, strangely, makes the spread taste even better. Because taste is never purely physical; it’s emotional. Conscious pleasure has depth.

This is what modern gastronomy understands: sustainability can be sensual.

The Aesthetics of the Jar

The Fabalous jar is deceptively simple—clear glass, minimal label, refined typography. No cartoon mascots, no loud promises. Just elegance. It looks at home in both a modern London apartment and a Tuscan farmhouse kitchen. You can sense confidence in its restraint: the product doesn’t need to shout.

There’s also a tactile satisfaction in holding it. The glass feels cool, substantial. You twist the metal lid and hear that crisp click of vacuum release—proof of freshness, of care. When the jar empties, you don’t want to throw it away. You repurpose it: as a spice holder, a tealight lantern, a flower vase. In this way, the object itself participates in the brand’s sustainable cycle.

In an era of disposable abundance, that permanence feels luxurious.

Craft and Consciousness

Food technology has reached a point where “plant-based” can be both virtuous and exquisite. Fabalous is proof. The technical challenge of creating a spread without dairy, without palm oil, yet with perfect mouthfeel and stability is immense. That it manages to deliver not just equivalence but superiority speaks to craftsmanship.

Every ingredient interacts in a delicate balance. The natural oils from hazelnuts provide smoothness; chickpea proteins lend structure; cocoa butter enriches texture; orange essential oil adds volatile brightness. This isn’t random; it’s design.

When you realise that, the spread begins to feel like art. You understand that behind its simplicity lies engineering. And that marriage of craft and conscience—that merging of culinary science and ethical responsibility—is where the true modern luxury lives.

The Brand Philosophy

Fabalous isn’t just a product line; it’s part of a cultural movement led by Coppola Foods toward sustainable indulgence. The company’s history stretches back generations in Italy, where food has always been both art and identity. Their approach has always fused respect for tradition with innovation.

In their world, food isn’t merely consumed; it’s experienced, shared, and contemplated. Fabalous represents the culmination of that philosophy. It’s an answer to a global question: can everyday comfort be both delicious and responsible?

The brand’s tone—quiet, confident, unpretentious—mirrors the very essence of its creations. It doesn’t sell guilt; it sells joy refined by mindfulness. It invites the world to believe that better taste and better choices are not opposing ideas but natural allies.

That’s a philosophy with staying power.

How It Fits the Modern Table

We are living in an era of food storytelling. Every meal carries meaning, every ingredient has a biography. Fabalous fits seamlessly into this narrative-driven dining culture. It’s photogenic enough for the brunch table, sophisticated enough for fine desserts, ethical enough for wellness circles, nostalgic enough for family kitchens.

You might see it appear on a chef’s tasting menu, paired with citrus-infused brioche or served as an element in a deconstructed tiramisu. Equally, it belongs in a student flat, offering a mindful alternative to mass-market spreads. That duality—gourmet yet accessible—is what will likely make it iconic.

The orange variant, in particular, is the one that chefs whisper about. The zest notes invite experimentation: glaze for pastries, base for chocolate mousse, flavour accent in cocktails. It becomes ingredient as much as indulgence.

Emotional Honesty in Flavor

The older we grow, the more we crave authenticity—not only in people but in flavour. Artificial sweeteners, exaggerated sugar, synthetic aromas now feel like noise. Fabalous is quiet by contrast, and that quietness is its power.

The orange version heightens that honesty. The citrus doesn’t scream; it sighs. The cocoa doesn’t smother; it supports. The chickpea doesn’t hide; it hums beneath. You can feel the integrity of each component. There’s emotional truth here—the honesty of real ingredients handled with care.

Eating it, you’re reminded that indulgence doesn’t need to overwhelm; sometimes, it simply needs to be real.

The Future Taste of Comfort

Every era redefines comfort food according to its anxieties. For our generation, comfort lies in balance—pleasure without penalty, joy without damage. Fabalous embodies that hope.

It offers sweetness in an age of restraint, craftsmanship in an age of convenience, sincerity in an age of marketing. It’s small enough to fit in your pantry but big enough to represent change.

Perhaps one day, the idea of a palm-oil-free, plant-based chocolate spread won’t be revolutionary at all. Perhaps it will simply be normal. If that future arrives, jars like this one will have paved the way—quietly, deliciously.

ALL IN ALL: The Last Spoon

As the jar empties, you notice the small satisfaction of scraping the last corners—each trace of spread glimmering like polished bronze. The aroma still lingers: cocoa, nut, orange, warmth. You close the lid and feel an odd gratitude.

Because this isn’t just food—it’s a gesture of care from maker to eater. It’s proof that small luxuries can carry big meaning. It’s what happens when a century of Italian craftsmanship meets modern consciousness, when the familiar becomes new again.

That’s what Fabalous has achieved—not reinvention for novelty’s sake, but for necessity. It gives us back the comfort of chocolate with the clarity of modern values. It lets us eat with joy and intention.

And as you lick the last trace from the spoon, the taste that remains isn’t just orange or cocoa or hazelnut. It’s something more enduring: the flavour of progress, of balance, of care.

The flavour, in every sense of the word, of being Fabalous.

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