THE Kisses of Alassio (Kisses of the Riviera) are gods treats chocolate delicious; typical of Ligurian pastry, especially the city of Alassio, from which they take their name! TO difference of Piedmontese Baci di dama, are made with a mixture based on egg whites, sugar, cocoa, hazelnuts, honey from which gods are derived shells, with the help of a sac à poche; that once baked in the oven, become the two halves from stuff with dark ganache, which gives life to typical kiss of Alassio! A unique delicacy: from semi soft texture, to crunchy strokes, caramelized from intense taste of chocolate!
Like any traditional recipe, they exist numerous versions and many small variations. What I give you today is there Original recipe of Baci di Alassio, given to me by a friend of Nervi. It is a preparation very easy! The dough it is done in a few minutes, gently mixing all the ingredients, from which you will get one soft base which goes into a pastry bag. According to tradition, one should be used star striped nozzle to make the shells. But depending on availability, you can also choose a nozzle smooth from which to derive of the tufts. It will be very simple and they go straight to cooking! You can also choose to stuff them and assemble them later! Perfect for tea time, one snack delicious, as a post dinner dessert! but also from to serve is give away for Valentine's Day, Christmas, special occasions! Try them and love them!
I Baci perugina (the very famous chocolates, homemade like the ones bought!)
Baci di Alessio recipe
|Quantity for 250 gr of product|
How to make the Baci di Alassio
First of all, pulverize the hazelnuts with the help of a mixer together with the sugar.
Then add the cocoa, mix with a wooden spatula.
Finally add the honey, mixing it with the mixture.
Finally, add the egg whites previously whipped with a pinch of salt, mixing the mixture with a spatula from bottom to top.
You will get a soft compound. Place it in a piping bag with a 1 cm star or round nozzle.
Then make 1 cm tufts on a baking sheet previously lined with parchment paper at a short distance from each other
Bake in the oven at 180 ° in the central part for about 12 – 14 minutes, until your shells are cooked.
Remove from the oven, transfer to a wire rack and let cool completely.
Meanwhile, bring the cream to a boil for 1 minute, remove from the heat, add the dark chocolate reduced into flakes, turn and let it melt completely.
Finally let it cool to room temperature. When used it must be creamy, neither solid nor liquid. If you want to compose the kisses immediately, make the filling at the beginning of the preparation.
Add a sprig of ganache on the base of a half shell, close with another half:
Make all yours in this way Kisses of Alassio!
They can be kept at room temperature for 1 day, then better place them in the fridge. However, serve at room temperature!