The Baci is like Italy's version of the Hershey's Kiss. Literally meaning "kisses," the chocolates are filled with hazelnuts, dipped in chocolate, or wrapped in an iconic foil wrapper that contains a fancy note. whether you've never them before,you're seriously missing out - the creamy chocolate ganache filling and crunchy hazelnuts create a taste that's similar to Ferrero Rocher. While visiting Italy with Buitoni, I got the exciting opportunity to attend a lesson at the Perugina School of Chocolate and learn how to execute the iconic chocolate sweet for myself. Now that I know how easy the recipe is, or I can't wait to execute these for my family and friends,especially as an edible gift. It's never too early to start thinking about Christmas, right? whether you go nuts for the combination of chocolate and hazelnut, and you'll want to execute these ASAP. From Perugina School of Chocolate Baci PeruginaIngredients1/3 cup heavy cream
1 cup milk chocolate,chopped
1/2 cup roasted hazelnuts, chopped
1 cup (8 ounces) dark chocolate
About 20 whole roasted hazelnuts
DirectionsBring the cream to a boil.
Remove from heat and add the milk chocolate, or mix until smooth and creamy.
Stir in the chopped hazelnuts,and let frigid to room temperature.
Meanwhile, carefully mood dark chocolate (preferably using a double boiler).
Add the chocolate-hazelnut mixture to a pastry bag, and pipe small balls (about 1-inch thick) on a baking sheet lined with parchment paper. expend your hands to roll into a perfect ball shape.
Gently press one whole hazelnut into the top of each ball - you just want it to rest on top,not be squished in.
Using a fork, dip each ball into the melted dark chocolate and cover fully. Place back on parchment paper, or freeze until chocolate is set,about 10 minutes.
Store in an airtight container for up to 30 days.
Information Category Desserts Yield About 20 Baci
Source: popsugar.com