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Baci Perugina homemade - delicious recipe

Vittoria Diamonds, lives in Rome. And in her blog, Victoria shares with you her passion for cooking, especially baking. Almost every day she’s in the kitchen to try out new recipes. “I like it, it relaxes me, I record everything on my little tiny notebook” so precious! – So she thought, why not share my passion with other people? and here she is: BLOG GIALLO ZAFFERANO-MIELE & LIMONE – I went ahead and translated one of the recipes which is timeless, yet seasonal for the upcoming lover’s holiday.

Baci Perugina homemade recipe

Dear friends of Honey & Lemon today I leave you the recipe of my Baci Perugina homemade. You have understood correctly, I’m talking about the famous and tempting chocolates that you give for Valentine’s Day and more … at my house because every opportunity is good, I do not go crazy, how do you resist the temptation of a KISS ??? ;) The recipe, contrary to what you might think, it’s simple, it’s fun to prepare and the result really great !! The Baci Perugina homemade are so good and sweet tooth that will be snapped up just as the originals … one leads to another, I suggest you try it once, you will make a great impression and astonish friends, family, children, but especially your LOVE ❤︎   Then we read together from how to prepare these sweet pampering …

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Baci Perugina

INGREDIENTS: (for about 20 chocolates)

  • 100g milk chocolate
  • 20 g dark chocolate 70%
  • 100 gr Nutella
  • 1 tbsp cocoa powder
  • 80g shelled hazelnuts (or grain)
  • 20 whole hazelnuts in shell

For the topping:

  • 150 g dark chocolate (preferably 70%)

NB to the real gluttons advice to double the dose ;)

PROCEDURE:

  1. With the help of a mixer coarsely chop the hazelnuts. If you prefer to use 80 grams of grain ready (found in all supermarkets) go to step 2.
  2. Melt in a double boiler (or microwave) milk chocolate along with 20 grams of 70% dark. baci-perugina-1
  3. When the chocolate is completely melted, add a spoonful of cocoa, the chocolate, chopped hazelnuts (or grain) and mix well with a spatula. Then put the mixture to rest in the freezer for about 30 minutes (NB cooling will have to reach the right consistency to be worked with the hands). baci-perugina-2
  4. Just composed will be ready, with your hands slightly moistened, form so many balls about 13-15 grams each and place them on a tray (or plate) covered with parchment paper.
  5. Above each ball put a whole hazelnut exerting light pressure, then put the chocolates in the fridge for half an hour.baci-perugina-3
  6. Meanwhile melt the chocolate in a double boiler (or microwave) and let cool slightly.
  7. At this point, to cover the kisses, first soak the base of the chocolates in melted chocolate, lay them back on the parchment paper and let them dry for a few minutes. baci-perugina-4
  8. Once the base is dry, gently lift the chocolates and with the help of two teaspoons roll them one by one in dark chocolate to coat them completely; rest then kisses on a wire rack and transfer them back in the fridge to dry for 10-15 minutes (instead of the wire rack will do even the tray (or flat) with parchment paper previously used). baci-perugina-5
  9. When the Baci Perugina homemade are dry, you can package them and serve them in paper cups or colored wrap in aluminum foil and maybe add a little message inside … will be like the original 100% :)

TIPS:

  • you can overlay your Baci Perugina with white chocolate or milk and prepare well assorted chocolates for all tastes.
  • Baci Perugina homemade can be kept out of the refrigerator in a cool, dry place or in the refrigerator, but must take them out at least 30 minutes before serving … .. well! if they were to ever advance course ;)

..and voila! now that you know how to prepare them, the Valentine’s Day instead of buy them prepared Baci Perugina with your hands … you will see will be a small or l d c c occola that your loved ones will appreciate a lot … the next recipe! HELLO ❤︎

Vittoria Diamonds: “If you liked my recipe” FOLLOW ME ON FACEBOOK

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COPYRIGHT:
The images and texts published on this site are the exclusive property of Vittoria Diamonds author of the blog honey & lemon and are protected by copyright law n. 633/1941 and subsequent amendments.

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