Homemade Baci Perugina Chocolates — No Molds Required!

Homemade Baci Perugina Chocolates — No Molds Required! (VIDEO)

Prepare the popular Baci Perugina chocolates at home with this simple recipe. These beloved Italian chocolates, filled with gianduia and hazelnuts, then covered in dark chocolate, are perfect for special occasions. With just a few ingredients and easy steps, you can create these delightful treats for your loved ones.


Creating homemade Baci Perugina is a delightful way to express love through chocolate. These iconic treats, known for their gianduia and hazelnut flavor encased in dark chocolate, can also be made in your kitchen with a simplified recipe. You only need a few ingredients: milk chocolate, butter, hazelnut cream, chopped hazelnuts, whole hazelnuts, and melted dark chocolate. Best of all, you won’t need any molds!

These homemade Italian chocolate kisses are perfect for Valentine’s Day, anniversaries, or any special occasion where you want to surprise loved ones. If you’re planning to gift them, consider wrapping each chocolate in a small transparent bag tied with a ribbon for an elegant touch.

Italian Chocolate Kisses Video Tutorial

What Are Baci Perugina

Baci Perugina“, often referred to as “Italian Chocolate Kisses“, are a beloved confectionery treat from Italy. Originating in the early 20th century, these chocolates are produced by the Perugina company, which is based in Perugia, Italy. Each Baci Perugina chocolate consists of a creamy blend of chocolate and hazelnut, topped with a whole hazelnut, and then coated in a layer of rich dark chocolate.

What makes Baci Perugina particularly special is the inclusion of a love note inside each wrapper, adding a romantic touch to the experience. These notes often contain quotes or sayings about love and friendship, making them a popular gift for special occasions like Valentine’s Day or anniversaries. Baci Perugina chocolates have become an iconic symbol of Italian confectionery, cherished both in Italy and around the world for their unique combination of flavors and heartfelt messages.

Homemade Baci Perugina Chocolates — No Molds Required!

How to Make the Popular Italian Chocolate Kisses

Making Baci Perugina at home is simpler than you might think. The process involves no tempering of chocolate or fiddling with silicone molds. It’s as straightforward as making a base, adding a whole hazelnut, and covering it with chocolate. The result is not only delicious but also incredibly satisfying. So, roll up your sleeves and try crafting these romantic chocolates yourself.

With just a few steps, you can create a sweet gesture that speaks volumes. Plus, sharing these handcrafted treats adds a personal touch that store-bought chocolates simply can’t match. Enjoy the process and the smiles they bring!

Ingredients for 12 Italian Chocolate Kisses

  • 50 g milk chocolate (1¾ oz)
  • 10 g butter (1 tbsp)
  • 50 g chopped hazelnuts (⅓ cup plus 2 tbsp)
  • 50 g hazelnut spread (2 oz)
  • 12 hazelnuts
  • 100 g dark chocolate, 70-80 % (3 1/2 oz)

Italian Chocolate Kisses Step-by-step Instructions

Start by melting the milk chocolate together with the butter (1) in the microwave or over a double boiler until you get a smooth cream (2). Don’t overheat the cream; it shouldn’t be boiling hot. Add the hazelnut spread and chopped hazelnuts, and mix everything together with a spoon to fully incorporate all the ingredients (3). Place the mixture in the freezer for 15 minutes.

Take out the mixture and form 12 balls, arranging them on a parchment-lined baking sheet, then place a hazelnut on top of each ball, and gently press down to embed it into the chocolate (4). Put the chocolates back in the freezer for 30 minutes to firm up.

Melt the dark chocolate in the microwave or over a double boiler until smooth and liquid, then let it cool slightly and thicken a bit.

Now take out the chocolates and, using a fork, dip them into the dark chocolate to fully coat them, allowing excess to drip off for a cleaner finish. Place them back on the parchment paper (5) and let them dry completely (6). If you’re in a hurry, you can refrigerate them to speed up the process.

Once the chocolate has hardened, lift the chocolates and remove any excess chocolate that may have solidified around the base. Your chocolate kisses are now ready to be gifted!

Baci Perugina Chocolate Storage Instructions

You can keep Italian chocolate kisses fresh for 8–10 days by storing them in a tin box or sealed plastic food bags.

Variations and Tips for Italian Chocolate Kisses Recipe

Chocolate Choices: Swap out the milk chocolate for white or dark chocolate in the filling for a different flavor profile.

Nut Alternatives: While whole hazelnuts are classic, try using almonds or pecans for a unique twist.

Flavor Infusions: Add a few drops of vanilla or almond extract to the filling for an extra layer of flavor.

Decorative Touches: After dipping in dark chocolate, sprinkle a pinch of sea salt or edible glitter on top before the coating hardens.

Gift Presentation: Wrap each chocolate in a small, clear bag and tie with a ribbon for a personal touch when gifting.

Homemade Baci Perugina Chocolates — No Molds Required!

Homemade Baci Perugina Chocolates — No Molds Required!

Prepare the popular Baci Perugina chocolates at home with this simple recipe. These beloved Italian chocolates, filled with gianduia and hazelnuts, then covered in dark chocolate, are perfect for special occasions. With just a few ingredients and easy steps, you can create these delightful treats for your loved ones.
Prep Time 30 minutes
Resting Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine Italian
Servings 12 chocolates

Ingredients
  

  • 50 g milk chocolate
  • 10 g butter
  • 50 g chopped hazelnuts
  • 50 g hazelnut spread
  • 12 hazelnuts
  • 100 g dark chocolate 70-80 %

Instructions
 

  • Melt the milk chocolate together with the butter in the microwave or over a double boiler until you get a smooth cream. Don’t overheat the cream; it shouldn’t be boiling hot.
  • Add the hazelnut spread and chopped hazelnuts, and mix everything together with a spoon to fully incorporate all the ingredients. Place the mixture in the freezer for 15 minutes.
  • Take out the mixture and form 12 balls, arranging them on a parchment-lined baking sheet.
  • Place a hazelnut on top of each ball, and gently press down to embed it into the chocolate. Put the chocolates back in the freezer for 30 minutes to firm up.
  • Melt the dark chocolate in the microwave or over a double boiler until smooth and liquid, then let it cool slightly and thicken a bit.
  • Now take out the chocolates and, using a fork, dip them into the dark chocolate to fully coat them, allowing excess to drip off for a cleaner finish. Place them back on the parchment paper and let them dry completely. If you’re in a hurry, you can refrigerate them to speed up the process.
  • Once the chocolate has hardened, lift the chocolates and remove any excess chocolate that may have solidified around the base.
  • Your chocolate kisses are now ready to be gifted!