Homemade Baci on a white plate with red background.

Homemade Baci

Homemade Baci on a white plate with red background.

Homemade Baci, choc hazelnut kisses from Italy, are so easy to make you won’t believe it. Just grab yourself these four ingredients: hazelnuts, cacao, muscovado sugar and good quality dark chocolate. Within an hour you’ll have an irresistable treat ready for gifting. Present them with some words of love, as found in each Baci from Perugina, and make someone’s heart glow.

Baci, Chocolate Hazelnut Kisses, Totally Italan

Baci are, of course, a Valentine’s Day treat, but any day is good for saying ‘I love you.’ A box of Baci from Perugina warms the heart. A whole hazelnut half-submerged in a choc-hazelnut truffle and lovingly coated in dark chocolate is sublime. But in 1924 the Art Director of Perugina had an illuminated idea: to slip a message of love into each and every treat.

History was made. Since then, the silver foil stamped with it’s blue logo and stars has been eagerly opened and the phrase read out loud by lovers and well wishing friends. Baci do more than ignite the tastebuds: they’re an experience which touch the emotions, stimulate conversation and make everyone smile.

Step-by-step to making Homemade Baci.

Homemade Baci – 4 Ingredients to Choc Hazelnut Bliss

The recipe for Homemade Baci here is simple. There are no complicated ingredients like cacao nibs or organic vanilla – though if you want to add them, by all means do so. We find that hazelnuts, cacao, muscovado sugar and good quality dark chocolate is more than enough to send little waves of dopamine coursing through the system. I use melted Lindt chocolate, 85% minimum cacao for the coating.

Remember that cacao is a starch, so it’s best to simmer it gently for a minute so that the starches are released and it thickens. This serves also to dissolve the muscovado sugar.

Homemade Baci, Chocolate Hazelnut Kisses, in a Valentine's Day setting.

Take a little time to form the balls, making sure the hazelnuts are nestled in nicely. Flatten the bottoms a little so that they resemble a Byzantine dome. Spike them with two toothpicks when coating with the melted chocolate, it makes the manouvering much easier. Chill them in the fridge so the chocolate sets hard.

Choose your message, write it out, pack them beautifully. Share your declaration of love!

Love looks not with the eyes, but with the mind; and therefore is winged Cupid painted blind.

Shakespeare

Be sure to check out my E-book, Easy & Essential Paleo Recipes for Busy People. It’s a collection of the delicious and nutritious meals and treats that I make most often.

On the Side

More sweet treats.

Choc Slab with Macadamia and Almonds – Super quick to make and great to have in the fridge.

Fresh Fig Dessert Cake – Swop the Figs with any seasonal fruit. It’s lovely!

Metabolism, Inflammation, Stress. Ugh. Been there, done that, no more. Health is Easy, you just need to know how it’s done. Download my Free Guide.

Homemade Baci

These Choc Hazelnut Kisses are so easy to make you won't believe it. And healthy! Just 4 easy ingredients. Whip them up in an hour.
Prep Time1 hr
Course: Dessert
Cuisine: Gluten Free, Paleo
Keyword: Chocolate, Hazelnuts
Servings: 15 chocolates

Ingredients

  • 3 tablespoons cacao
  • 3 tablespoons muscovado sugar
  • 3 tablespoons water
  • 1 cup toasted hazelnuts + 15 more
  • 60 grams dark chocolate 85% minimum cacao

Instructions

  • Line a small tray or chopping board with parchment paper.
  • Place the cacao, muscovado sugar and water into a small saucepan and heat slowly. Simmer for 1 - 2 minutes, stirring continuously, until the cacao releases it's starch and the mixture becomes thick. Turn off the heat and allow to cool a little.
  • Setting 15 whole hazelnuts aside, place the rest into a food processor. Process to a crumb-like consistency. Avoid reducing it to a super-smooth butter. A little texture is desirable.
  • Add the cacao paste and process again until thoroughly combined.
  • Form 15 rough balls. Press a whole hazelnut into the top of each ball, then take a little time to fit the dough around each nut so it is half submerged, and flatten the bottom slightly.
  • Melt the dark chocolate by placing it in a ceramic bowl set over a saucepan with 2cm / 1 inch of water. Bring the water to the boil, then simmer, making sure no moisture enters the bowl. Turn off the heat, but leave the bowl over the saucepan so the chocolate remains liquid.
  • Working with one Baci at a time, roll it in the dark chocolate until coated. Pierce it with a toothpick to remove it, allow excess chocolate to drip away, then place it carefully on the parchment paper. Repeat with each Baci.
  • Allow to cool - the chocolate will set faster if placed in the fridge. Enjoy!