There’s something magical about gifting — or savoring — chocolates you made with your own hands. Homemade Baci Perugina are the perfect way to bring Italian sweetness to any occasion, from Valentine’s Day to cozy weekend moments with loved ones.
In Italian, baci literally means “kisses,” and these chocolates are enjoyed all around the world as a symbol of affection, friendship, and heartfelt moments. And the best part? You don’t need any special molds — just simple ingredients and a little love.
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.
Why You’ll Love This Homemade Version of Baci Perugina Chocolates
- No molds needed — easy and approachable even for beginners.
- Fewer ingredients — simple pantry staples create amazing flavor.
- Perfect for gifting — wrap them in clear bags with ribbons for a personal touch.
Homemade Baci Perugina Recipe
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 Notes & Tips
Even with just a few ingredients, the secret to making truly delicious homemade Baci Perugina lies in choosing the right ones. Here’s what to look for — and a few tips to get the best possible result.
Milk chocolate
This is the base of the filling and gives sweetness and creaminess. Choose a good-quality milk chocolate, not chocolate candy bars. A smoother chocolate will melt better and create a more balanced filling.
Butter
Butter helps make the filling soft and easy to shape. Use unsalted butter so you can better control the flavor and avoid overpowering the chocolate.
Hazelnut spread
This ingredient adds depth and that classic gianduia flavor. A hazelnut spread with a high percentage of hazelnuts will give a more intense, authentic taste. Avoid spreads that are too oily or overly sweet.
Chopped hazelnuts
Finely chopped hazelnuts add texture and a slightly crunchy bite to the filling. Toasting them lightly before chopping enhances their aroma and makes the flavor more pronounced.
Whole hazelnuts
Each Bacio is traditionally topped with a whole hazelnut. Choose hazelnuts that are similar in size for a uniform look, and toast them briefly to bring out their natural sweetness.
Dark chocolate
This is used for the outer coating and balances the sweetness of the filling. A dark chocolate between 70% and 80% cocoa works best — rich, slightly bitter, and not too sugary. For a glossy finish, let the melted chocolate cool slightly before dipping.
How to Make the Popular Italian Chocolate Kisses
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!
Italian Chocolate Kisses Video Tutorial
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.
Final Thoughts
These Homemade Baci Perugina are more than just a recipe — they’re a little edible love note you can create in your own kitchen. Whether you’re impressing friends, celebrating a special moment, or simply indulging your chocolate cravings, this recipe delivers unforgettable flavor with a personal touch.
Other Valentine’s Treats You Will Love
Homemade Baci Perugina Chocolates — No Molds Required!
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!
