Homemade Baci Chocolates Recipe

Introduction

Homemade Baci chocolates are a delightful treat that combines creamy milk chocolate, rich dark chocolate, and crunchy hazelnuts. These bite-sized confections are perfect for gifting or enjoying as a sweet indulgence at home.

Ingredients

• 3.5 oz (100g) milk chocolate
• 7 oz (200g) dark chocolate (70% cocoa)
• 2 tablespoons (30g) unsalted butter
• 70 g (heaped 1/2 cup) chopped hazelnuts
• 100 g (1/3 cup) hazelnut spread
• 20 whole hazelnuts

Instructions

1. Step 1: Melt the milk chocolate and butter in a Bain Marie by placing a bowl over a pot of gently simmering water. Once melted, turn off the heat and stir in the hazelnut spread and chopped hazelnuts until combined.
2. Step 2: Let the mixture cool, then refrigerate it for at least 1 hour to allow it to stiffen.
3. Step 3: Roll the chilled mixture into small balls, about ½ tablespoon each, and press a whole hazelnut on top of each ball. Return the balls to the fridge to chill.
4. Step 4: Meanwhile, melt the dark chocolate in a Bain Marie. Once melted, remove it from the heat and let it cool for 5–10 minutes.
5. Step 5: Prepare a baking tray lined with baking parchment and place a cooling rack on top.
6. Step 6: One at a time, spoon the melted dark chocolate over each chocolate ball and place them on the cooling rack. Leave them at room temperature to set before serving.

Tips & Variations

• Use toasted hazelnuts for a deeper, nuttier flavor.
• Substitute hazelnut spread with almond butter for a different twist.
• Work quickly when coating with dark chocolate to prevent melting.

Storage

Store the chocolates in an airtight container in the refrigerator for up to 1 week. Before serving, let them sit at room temperature for 10–15 minutes to soften slightly. Avoid freezing, as it may affect texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of chocolate?

Yes, you can adjust the chocolate types based on your preference. Using milk or white chocolate for coating is possible but will alter the traditional flavor of Baci.

How do I prevent the chocolates from melting during preparation?

Make sure your hands are cool and dry when rolling the balls, and work in a cool room if possible. Refrigerate the balls before coating and handle the coated chocolates gently.

Homemade Baci Chocolates Recipe

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These homemade Baci chocolates are a delightful Italian treat featuring a rich combination of melted milk and dark chocolate, creamy hazelnut spread, and crunchy chopped hazelnuts. Each bite-sized piece is topped with a whole hazelnut and coated in smooth dark chocolate, making them an irresistible, decadent confection perfect for gifting or indulging yourself.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: About 20 chocolates 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chocolate Mixture

• 3.5 oz (100g) milk chocolate
• 2 tablespoons (30g) unsalted butter
• 100 g (1/3 cup) hazelnut spread
• 70 g (heaped 1/2 cup) chopped hazelnuts

Coating and Garnish

• 7 oz (200g) dark chocolate (70% cocoa)
• 20 whole hazelnuts

Instructions

1. Melt milk chocolate and butter: Using a Bain Marie, gently melt the milk chocolate and butter together in a heatproof bowl set over simmering water. Stir until smooth and fully combined, then remove from heat.
2. Add hazelnut spread and nuts: Stir the hazelnut spread and chopped hazelnuts into the melted chocolate mixture until evenly incorporated.
3. Chill mixture: Allow the chocolate mixture to cool slightly, then cover and refrigerate for at least 1 hour to let it set and stiffen.
4. Shape chocolates: Once firm, roll the mixture into small balls approximately ½ tablespoon in size. Press one whole hazelnut onto the top of each ball, then place them back in the refrigerator to chill further.
5. Melt dark chocolate: Prepare a Bain Marie again and melt the dark chocolate, stirring continuously until smooth. Remove from heat and let it cool for 5-10 minutes to reach a workable temperature.
6. Prepare cooling setup: Line a baking tray with baking parchment, then place a cooling rack on top to allow excess chocolate to drip off after coating.
7. Coat chocolates: One by one, spoon the melted dark chocolate over each hazelnut ball until fully covered. Place the coated chocolates onto the cooling rack on the prepared tray.
8. Set chocolates: Leave the coated chocolates at room temperature until the dark chocolate sets completely. Once set, they are ready to serve or store.

Notes

• A Bain Marie is essential to gently melt the chocolate without burning it.
• Use good quality chocolate for the best flavor—70% cocoa dark chocolate provides a nice contrast to the sweeter milk chocolate and hazelnut spread.
• Be sure to chill the mixture thoroughly before shaping to make rolling easier.
• Store finished chocolates in an airtight container in the refrigerator to maintain freshness.
• For a glossy finish, temper the dark chocolate before coating.

Keywords: Baci chocolates, homemade chocolate candies, hazelnut chocolates, Italian desserts, no-bake chocolates, chocolate hazelnut treats