The Baci di Cherasco are delicious chocolates that are quick and easy to prepare as a dessert or a treat with good quality hazelnuts and dark chocolate.
The BACI DI CHERASCO is a P.A.T., which means a Traditional Italian Agri-food Product, produced in Cherasco, Cuneo province, in Piedmont.
The BACI DI CHERASCO have an irregular shape, are prepared by the best artisanal workshops in the Piedmont region, which have special ingredients, while for homemade preparation, the use of 70% cocoa dark chocolate is recommended.
The origin of Baci di Cherasco dates back to 1881 when a young and creative pastry chef from Cherasco, after an apprenticeship in Turin, founded the Barbero pastry shop, creating these simple and crunchy chocolates.
After mixing the ingredients, small mounds of Baci di Cherasco dough are placed on parchment paper to firm up and compact completely.
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and savory recipe!
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ON THE SUBJECT OF REGIONAL RECIPES, I leave you some PIEDMONT RECIPES just below:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Double boiler, Microwave
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS
- 4.23 oz roasted hazelnuts (I.G.P. PIEDMONT)
- 7.05 oz 70% dark chocolate
- 1 tsp powdered sugar
TOOLS
- Parchment paper
- Microwaves
FOR THE PREPARATION OF THE BACI DI CHERASCO RECIPE
I decided to buy already roasted hazelnuts, and in the supermarket, you will surely find some marked IGP that are delicious!
Otherwise, you need to roast them in the oven at 356°F for 7/8 minutes, turning them carefully and with a good protective glove!
On this note, I bought a pair of silicone gloves that are spectacular!
I place the Piedmontese IGP hazelnuts toasted between two sheets of parchment paper and with a meat mallet, I chop them irregularly to get a kind of granola of various sizes.
I melt the 70% dark chocolate with the powdered sugar in the microwave or double boiler, then mix with the hazelnut granola of good quality, trying to mix well so that the dried fruit is entirely wrapped from the melted chocolate.
Now, with a moistened spoon, I take a bit of the dough and place it on a sheet of parchment paper or in the appropriate paper cups and let them cool.
Once cooled, I place the Baci di Cherasco in the refrigerator for at least a couple of hours before serving them as a dessert!
These chocolates are great to try!
Enjoy your meal! Annalisa
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I also leave you the recipe FOR FLOURLESS HAZELNUT CAKE
read→https://blog.giallozafferano.it/asilannablu/torta-di-nocciole-senza-farina/
