50gramstoasted and blanched hazelnutschopped, toasted and skinless
50gramschocolate hazelnut spreadNutella
1teaspooncocoa powderunsweetened
12whole hazelnutsskinless
100gramsdark chocolate
Instructions
Line a small baking sheet with parchment paper and set it aside.
In a small heatproof bowl, melt the milk chocolate with butter in the microwave or on top of a double boiler.
Remove from heat and add the chopped hazelnuts, Nutella and cocoa powder.
Stir together until all the ingredients are properly combined.
Transfer to the refrigerator for 3-5 minutes or until the mixture begins to harden.
With the help of a small ice cream scooper, portion 12 balls of chocolate, approximately 1-inch in diameter and place them on the parchment-lined pan.
Gently press a whole hazelnut into the top of each chocolate Baci ball.
Transfer the Baci balls to the refrigerator for 2-3 minutes.
Meanwhile, place the dark chocolate in a heatproof bowl, over a pot of hot, barely simmering water.
Once the chocolate is almost melted, remove the pan from the heat and whisk the chocolate until completely melted. Leave the bowl in place, over the pot of hot water.
Dip the chocolate balls in chocolate.
Place on the parchment-lined baking sheet and allow for chocolate to dry.
Enjoy.
Video
Notes
Toasting the hazelnuts brings out their flavor.
Removing the skins of the hazelnuts ensures no bitter aftertaste.
With at least 85% cocoa, high-quality chocolate discs provide the best tasting and looking homemade Baci candy.
Wearing plastic gloves is a great idea if you decide to roll the chocolate balls in order to obtain a smoother surface, as it can get a little messy.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe from Misya