the original recipe step by step (Chocolate kisses) – Gordon Ramsay’s version

Baci di Alassio - Baci di Alassio Recipe

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!

Baci di Alassio - Baci di Alassio Recipe

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!

Discover also:

I Baci perugina (the very famous chocolates, homemade like the ones bought!)

Baci di Alessio recipe


Preparation Cooking Total


Quantity for 250 gr of product
  • 250 gr of hazelnuts to be reduced to powder
  • 200 grams of sugar
  • 25 gr of bitter cocoa
  • 2 egg whites
  • 20 gr of honey
  • 70 gr of dark chocolate + 50 ml of fresh liquid cream (for the filling)


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

how to make the Baci di Alassio

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:

stuff the kisses of Alassio

Make all yours in this way Kisses of Alassio!

Baci di Alassio - Baci di Alassio Recipe -

They can be kept at room temperature for 1 day, then better place them in the fridge. However, serve at room temperature!


Ruby Chocolate Ganache Cream (pink without dyes) Recipe in 5 min! – Gordon Ramsay’s version

Ruby Chocolate Ganache - Ruby Chocolate Cream

There Ruby chocolate ganache it's a sweet cream delicious and greedy! Made with suns 2 ingredients: cream is ruby chocolate, or the pink chocolate ; a variety of chocolate completely natural, without dyes is without added preservatives! Which differs for its own fruity flavor is pink color ; thanks to the presence of pigments found in cocoa beans which are grown exclusively in Ecuador, Brazil is Ivory Coast! His taste is color natural are exalted in this pink chocolate cream by consistency velvety perfect to stuff, to decorate, realize numerous spoon dessert! believe me mouth-watering!

Ruby Chocolate Ganache - Ruby Chocolate Cream

It is a preparation very easy is super fast! Which is made just like the classic Chocolate Ganache! You will need them only 5 minutes of time to prepare it; the necessary to cool down and is immediately ready to use as you prefer! As well as any type of ganache this too it must be used raw! her compact consistency will allow you not only to stuffing cakes, tarts, Cream Tart, Macarons stuffing, filling cream puffs, mignon, cookies.. But also to realize plastic decorations is putty tiered cakes, intended to cover sugar paste; use as a cupcake frosting, make desserts and shot glasses with a spoon. Giving life to gluttons Pink sweets! for Valentine's day and not only!

Discover also:

White Chocolate Ganache (exquisite and creamy white version!)

Ruby chocolate cream recipe


Preparation Cooking Total


Quantity for 250 gr of product
  • 150 gr of ruby ​​chocolate
  • 100 gr of UHT cooking cream (the one to season the tortellini)


How to Make Ruby Chocolate Ganache

First of all, heat the cream in a saucepan and bring it to a boil at 100 °

How to make ruby ​​chocolate ganacheThen remove from the heat and pour in the pink chocolate. Mix with a wooden spoon until you get a fluid consistency.

Beware that it is a very special chocolate, it could become grainy, lumpy, it could even detach some cocoa butter. Don't worry it's normal.

Let it cool for 5 minutes.

Finally, whip with an electric whisk until you get a velvety and compact cream! At this stage the cream will take on the perfect consistency and you can use it as you prefer! and leave the sweets you make with at room temperature

Here she is Ruby chocolate ganache

Ruby Chocolate Ganache - Ruby Chocolate Cream -

Storage tips

If you have leftover, keep it in the fridge, where it hardens, but don't worry, just heat it up for a few seconds, whisk it and it will be as fresh!


Chocolate sponge cake (Cocoa sponge cake) the perfect recipe! – Gordon Ramsay’s version

Sponge Cake With Chocolate

The Sponge Cake With Chocolate (Cocoa sponge cake) it's a sweet exquisite, variant of the classic version; in this case made with cocoa in the dough which gives a chocolate flavor greedy! from soft and spongy consistency, but at the same time compact, excellent from enjoy alone; lends itself perfectly as base for filled cakes is decorated! Here is for you Perfect recipe is all the secrets illustrated step by step for realize at home a Sponge Cake With Chocolate soft is not dry own like that of the best pastry shops!

Sponge Cake With Chocolate

It's about a easy preparation is very fast! But beware, after various experiments I reveal to you 2 secrets for an excellent result: first of all it is necessary whip the eggs with the sugar for a long time for at least 5 minutes; so you get one tripled mass in volume! Secondly add a sachet of yeast, this will allow the dessert once cooked, despite the addition of cocoa powder; to result very soft and not dry also without butter is without oil! Seeing is believing! Great cold, you can too freeze it, in anticipation of parties and buffets! you can serve it with one sprinkled with powdered sugar, great soaked in milk and in coffee and of course from stuff with nutella, cream, creams optionally, realize tiered cakes or of birthday!

Discover also:

The Chocolate Cake (the best and easiest in the world, with a dark taste and a soft and creamy heart!)

Chocolate sponge cake recipe


Preparation Cooking Total


Quantity for 8 people – a 22 cm pan
  • 3 large whole eggs
  • 3 large egg yolks
  • 160 grams of granulated sugar
  • 40 grams of flour + 30 grams of unsweetened cocoa powder + 1 sachet of baking powder
  • 95 gr of potato starch
  • 1 sachet of vanilla (or vanilla extract)
  • 1 pinch of salt


How to make cocoa sponge cake

First of all, follow the procedure you find in SPONGE CAKE

where you will find all the illustrated tips, both for preparation and cooking!

Here is ready Sponge Cake With Chocolate!

Sponge Cake With Chocolate-

Perfectly sealed in cling film once cooked! Very important to preserve the softness for 3 – 4 days.

You can also freeze it, naturally well sealed, it defrosts in the fridge, in which case it must be consumed within the following day!



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