Homemade Baci Chocolate

Perugina Baci Italian Chocolates

Anyone else addicted to these lovely romantic chocolates?

When studying abroad in Florence almost 30 years ago, I became obsessed with the creamy hazelnut filling and the surprising nutty crunch in the center of it. On top of it, Perugina, the Italian confectionery that created them in 1922, decided to wrap each chocolate kiss in a love note, using famous quotes and poetic verses. I was in a scrapbook; I'm embarrassed to admit I have saved all the wrappers!!

And so,

For your holiday gift exchanges, here's an idea for preparing your loved ones with a protein-rich, real-ingredient homemade version. The love notes are up to you.

HP’s Tante Baci

Baci-Inspired Hazelnut Chocolate Protein Bites

A nourishing twist on the classic Italian Perugina Baci, these protein-packed bites feature roasted hazelnuts, rich dark chocolate, and a creamy gianduja-style center with a whole hazelnut inside—just like the original confection.

Prep Time: 30 minutes
Chill Time: 30–40 minutes
Yield: 12 bites

Ingredients

For the Hazelnut Gianduja Base

• 12 Medjool dates, pitted

• 1 ¾ cups roasted hazelnuts, skins removed (reserve 12 whole hazelnuts)

• 3 tbsp chocolate protein powder

• 2 tbsp raw cacao powder

• 1 tbsp cacao nibs

• 1 tbsp hazelnut butter

• 1 tbsp coconut oil

• ½ tsp vanilla extract

• ¼ tsp espresso powder (optional but recommended)

• ½ tsp sea salt

• 1 tbsp melted 85% dark chocolate (optional)

For the Chocolate Coating

• 120 g dark chocolate (70–80%)

• 2 tbsp crushed hazelnuts

• Flaky sea salt (optional)

Instructions

1. Roast the Hazelnuts

Preheat the oven to 350°F (175°C).
Spread the hazelnuts on a baking sheet and roast for 10–12 minutes, until fragrant and the skins begin to loosen.

Transfer to a clean kitchen towel and rub gently to remove most of the skins.

Set aside 12 whole hazelnuts for the centers.

2. Make the Hazelnut Meal

Place the remaining roasted hazelnuts in a food processor and pulse until finely ground but not oily.

3. Prepare the Gianduja Mixture

Add the following ingredients to the processor:

• dates

• cacao powder

• chocolate protein powder

• cacao nibs

• hazelnut butter

• coconut oil

• vanilla extract

• espresso powder

• sea salt

• optional melted dark chocolate

Blend until the mixture forms a thick, cohesive dough that holds together when pressed.

4. Shape the Bites

Scoop about 1 tablespoon of mixture and flatten slightly in your hand.

Place one whole hazelnut in the center, wrap the mixture around it, and roll into a ball.

Repeat until all bites are formed.

5. Chill

Place the bites on a parchment-lined tray and refrigerate for 20–30 minutes, until firm.

6. Coat with Chocolate

Melt the dark chocolate using a double boiler or microwave in short intervals, stirring until smooth.

Dip each bite into the melted chocolate and place back onto the parchment-lined tray.

Immediately sprinkle with crushed hazelnuts or a pinch of flaky sea salt if desired.

7. Set

Refrigerate for 20 minutes or until the chocolate shell has fully set.

Storage

Store the bites in an airtight container in the refrigerator for up to 1 week.

Tips

• For deeper chocolate flavor, use 75–85% dark chocolate.

• If the mixture feels too sticky, add 1–2 tbsp ground hazelnuts.

• If it feels too dry, blend in 1 tsp coconut oil.