The recipe for these delicious chocolate, to say the least known, has been given by his aunt of my mother, my dear Aunt Mary, an excellent cook and pastry from the creative scrupulous accuracy.
His cuisine is famous in our family and beyond, there is no person who has never bitten her appetizing rustic, his buns, onion trousers and what about the pies and cakes Apulian tradition, such as barchiglie and paste real.
The first time I tasted these chocolates is their home. I still remember the thought which took shape in my mind when I see it coming with the tray load. I thought it was not possible to recreate such a delight with such precision to show to my eyes the image of perfection.
And if so have given rise to the only eye contact, you can imagine the flap created on my taste buds ... something indefinable and indescribable! Try it!
Perugina Baci chocolate-type-
Ingredients:
- 500 g of hazelnuts "the kind of piedmont"
- 150 g cocoa powder 750 g Nutella
- extra-dark chocolate (enough to cover)
Procedure:
- Toast all the nuts. Chop 400 g and 100 g whole leave the rest as it will serve to form the "hat" of the kiss.
- In a large bowl put the chopped hazelnuts, add the chocolate, the cocoa and begin to stir the mixture until it will be soft and smooth.
- With this mixture do a lot of balls, more or less the size of real kisses, and place on each of them a whole hazelnut. Put them in the freezer for about half an hour.
He spent half an hour, remove the kisses from the freezer to dip into extra-dark chocolate previously melted in a double boiler or in microwave. 
- Let solidify everything for a couple of hours and the kisses are ready to be devoured!
0 comments:
Post a Comment