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.
HOW TO PREPARE HP's Tante Baci
30 minutes
Serving: 12 truffles
15 Medjool dates, pitted
1 1/2 cups roasted hazelnuts, skins removed.
1/4 cup cacao nibs
2 tbsp sesame seed
2 tbsp protein powder (I recommend Gnarly Chocolate Protein Powder)
2 tbsp coconut oil
1 tsp orange
Pinch sea salt
Coating and Decorating
Crushed hazelnuts
Orange zest
Freeze-dried berries
Spices of choice
Desiccated coconut
Bee pollen
Cacao nibs
Method
Place the raw hazelnuts on a baking sheet and roast until the skins flake off. About 10 mins in a 350-degree oven
Place the roasted hazelnuts into a food processor and blitz until finely ground.
Add the seeds, dates, oil, protein powder, orange zest, and blitz until the mixture is well combined and holds its shape when rolled out.
Roll into a tablespoon-sized ball using wet hands—place in the fridge to cook for 30 mins or more.
If you want to coat and decorate them, melt 100g of dark chocolate, dip each Baci bite, and place them on a parchment-lined baking sheet.
Sprinkle your desired coatings on a parchment-lined baking sheet, and refrigerate them for about an hour to set.
I wish you a scrapbook of joy, love, and poetic notes in good health this holiday season
