I think the first time I tasted the perfect-for-each-other combination of chocolate and hazelnuts was at my grandmother’s house. It was probably around the holiday season, where I’d find pretty little boxes of Italian sweets like torrone and bowls of multicolored foil milk chocolates to explore.
I unwrapped what looked to me like a Hershey’s chocolate kiss and popped it into my mouth, only to be surprised that the crunchy nut under the chocolate shell wasn’t a peanut – as in an M & M – and the creamy nougat was unlike the inside of my favorite 3 Musketeers candy bar.
That was my introduction to Baci, the Italian chocolate kiss made by Perugina., and I fell right then and there. I learned that Baci were a special treat, and hard to find if it wasn’t Christmas or Valentine’s day. I had to grow up before I discovered Nutella was what European kids had on their sandwiches instead of peanut butter and jelly -really?! By then I was ready and waiting for anything with the flavor combo of chocolate and hazelnuts, also known as gianduja.
I have to confess that these days I find Nutella is a bit too sweet, and not as deep, dark and chocolately as I want. It must be that this 90 percent dark chocolate I’ve grown to like has changed my tolerance level; it has so little sugar that all you taste is the roasted complex notes of pure chocolate.
You can find the combination just about everywhere now – even Jif is marketing a version. I like to make homemade chocolate-hazelnut spread – it doesn’t much resemble the commercially made kind. It’s a bit rustic with its tiny bits of hazelnuts, but so rich in flavor it’s like tasting the essence of the ingredients.
I love looking at the food blog What Katie Ate, and her post on Chocolate Ganache Meringue Kisses inspired me to make baci, remembering my first Italian kiss.
- ½ cup granulated sugar
- 1 teaspoon cocoa powder
- 2 egg whites
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 cup homemade chocolate-hazelnut spread or prepared spread such as Nutella
- Preheat oven to 225 degrees and arrange an oven rack in the middle of oven. Line 2 baking sheets with parchment paper.
- Mix together the sugar and cocoa in a bowl.
- Whip the egg whites, cream of tartar and salt in the bowl of a heavy-duty stand mixer on medium-high speed until soft peaks form, about 1 minute.
- Gradually sprinkle the sugar mixture into the egg whites at medium-high speed, then continue to beat until the peaks are stiff and glossy; 2 – 3 minutes.
- Scoop and drop the meringue in small blobs onto the baking sheets 1 inch apart, using (1-1/2 –inch) cookie scoop or 2 teaspoons.
- Bake about 1 hour, or until the cookies are no longer tacky, but feel dry and firm to the touch. If necessary, lower the oven temperature to keep them from browning.
- Turn off the oven, prop the door open and cool the cookies for at least 30 minutes. Peel the cookies off the paper.
- Spread one cookie with some chocolate hazelnut spread and sandwich with another; repeat until all the cookies are matched. Any odd cookies are the baker’s treat.