Across America, chefs are using Nutella, the hazelnut spread created in 1944 in Italy, as the foundation for creative dishes that go beyond breakfast to include savory entrées and gourmet desserts. Chef Lucero Martinez of Pampano Restaurant in New York City grew up in Mexico City.

Her family makes 10 different moles back home. Folding Nutella into a house-made trio-pepper mole with pan-seared duck breast—Pato Con Mole, $29—was a no-brainer. She introduced the dish to Pampano's menu last fall. "Your typical mole dish in Mexico will be chicken with mole and rice. Instead of chicken, I serve the duck. Instead of rice, I serve farro," Chef Martinez says.

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Source: http://www.fsrmagazine.com/