Baci Perugina Chocolates with Thermomix



Are you looking for pretty gift ideas? The recipe of Baci Perugina Chocolates with Thermomix is exactly what you need. I think it is a great recipe, absolutely not complicated as it may seem!

Their story is an all-Italian story. It's the story of a simple chocolate, made by an Italian confectionery company (Perugina). In 1930's it was called "cazzotto" (Italian for "punch") and then it was changed into "bacio" (Italian for "kiss"), more attractive of course.

Then a creative genius, Federico Seneca, got the beautiful idea of adding to the chocolates a transparent piece of paper with quotes from famous authors. From that day on, these sweets touched the hearts of Italians.

These little chocolates are sign of affection, friendship and attraction. If you are given a Bacio it always means something: you just have to find out what! They are very popular in Italy especially between lovers.

Obviously they perfectly suit chocolate lovers' tastes but they also tempt everyone. This is why they are so good in every occasion: Christmas, anniversaries or every other day you'd like to make special!

The ideal circumstance is St. Valentine's Day indeed!

I used this recipe many and many times and I can say relatives and friends totally loved these sweets. And also kids like them! They love things like these, especially when they take them secretly and eat them one after the other.

Preparing these all-italian sweets with Thermomix is very simple and it allows you to have your favourite chocolate at home always.

If you like chocolate, you may try the Chocolate Souffle, the Hot Chocolate (placed in pretty jars), the Soft Chocolate Cake or the Chocolate Ice Cream.

Other gift ideas for Christmas may be the Chocolate Salami, the Vanillekipferl Biscuits or the Chocolate Brownies.

Ingredients

(40 Baci)
- 250 g hazelnuts
- 75 g bitter cocoa
- 250 g Nutella
- 250 g 70% dark chocolate

How to prepare Baci Perugina Chocolates

Set aside 40 hazelnuts. Insert the remaining hazelnuts in the mixing bowl and blend 3/5 Sec. Speed 5. They must become a grain.

Add 75 g bitter cocoa and 250 g Nutella and mix 15 Sec. Speed 2.

Put the mixture in a cup with a spatula. From the mixture, make 40 balls and, in the center of each, put a whole hazelnut. Give the classic shape of the Perugia kisses.

Keep the kisses in the refrigerator for 3 hours and let them harden. If you don't have much time, put them in the freezer for 30 Min.

Melt 250 g dark chocolate in bain-marie. With a toothpick, dip the kisses in the chocolate and dry them on baking paper.

When dry, pack the kisses one by one in silver paper.

My Advice

Melt the chocolate in the Thermomix: cut it into pieces and put it in the mixing bowl. Chop 20 Sec. Speed 8. Then melt 2-3 Min. 50C Speed 1. Check from the lid. I advise you to melt half the chocolate first and then the other half to prevent it from hardening too soon when it gets cold.

To make your kisses similar to those of Perugina, you can write short sentences on a piece of paper and insert it under silverpaper. In this way you can personalize your chocolates so as to make a candy already seen millions of times a unique and special thought for those around you.

Translated from the Italian recipe: Baci Perugina col Bimby Photocredit: marmellata80