The baci di Cherasco are delicious chocolates that are easy and quick to prepare, and can be served as a dessert or a sweet treat with high-quality hazelnuts and dark chocolate.
The BACI DI CHERASCO are a TFP, a Traditional Italian Food Product, produced in Cherasco, province of Cuneo in Piedmont.
The BACI DI CHERASCO have an irregular shape and are made by the best artisanal workshops in the Piedmont region, which use special ingredients. For homemade preparation, it is recommended to use 70% cocoa dark chocolate.
The origin of the 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 and created these simple and crunchy chocolates.
After mixing the ingredients, small piles of Baci di Cherasco dough are placed on parchment paper to solidify and compact completely.
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I have opened a free recipe channel on WhatsApp, with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet and a savory recipe!
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ON THE TOPIC 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
- 4.2 oz roasted hazelnuts (Piedmont I.G.P.)
- 7 oz 70% dark chocolate
- 1 teaspoon powdered sugar
TOOLS
- Parchment paper
- Microwave ovens
FOR THE PREPARATION OF BACI DI CHERASCO RECIPE
I decided to buy already roasted hazelnuts, and at the supermarket, we can surely find those marked IGP that are a delight!
Otherwise, you need to roast them in the oven at 356°F for 7/8 minutes, turning them carefully with a good protective glove!
For this purpose, I bought a pair of silicone gloves that are spectacular!
I place the strong>Piedmont IGP hazelnuts between two sheets of parchment paper and crush them with a meat tenderizer into irregular pieces, obtaining a kind of granola of various sizes.
I melt the 70% dark chocolate with the powdered sugar in the microwave or using a double boiler, then mix it with the hazelnut granola of good quality, ensuring the nuts are entirely coated with the melted chocolate.
Now with a moistened spoon, I take a little of the mixture and arrange it on a sheet of parchment paper or in 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 excellent, worth trying!
Enjoy your meal! Annalisa
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I also leave you the recipe for the HAZELNUT CAKE WITHOUT FLOUR
read→ https://blog.giallozafferano.it/asilannablu/torta-di-nocciole-senza-farina/
