David Lebovitz is hosting Sugar High Friday #27. The theme he has chosen is:

Chocolate, more precise, chocolate by brand!

I confess: I buy mostly "no name" chocolate. As Swiss of course I like Lindt, Cailler, Camille Bloch, Maestrani, but normally I bought Chocolate Frey at Migros (a Swiss supermarket). I prefer chocolate with hazelnuts, almonds or another crispy filling, i.e. Ragusa, Minor.

When I moved to Spain first I missed Chocolate Frey. Of course you find Lindt, Toblerone and during a short time Migros even exported chocolate to Spain, but unfortunately they stopped it. :-(

I tried Spanish chocolate too, but I don't like it so much. So I was very lucky when I found Swiss chocolate called Xocriolata.

This chocolate tastes quite good and I even suspect it's produced by a known Swiss brand. For SHF#27 I used this Swiss chocolate, bought in Spain, I made an Italian specialty: Baci (kisses). Really international, isn't it? ;-)

Baci
makes about 20 small baci


Delicious!

Filling
50 g milk chocolate (31%)
10 g butter
50 g roasted hazelnuts, chopped
40 g Nutella
20 g roasted hazelnuts

Coating
100 g dark chocolate (72%)

Place milk chocolate and butter in a small sized stainless steel bowl. Melt over bain marie. Add chopped hazelnuts and Nutella. Form small balls and add a hazelnut on top of each ball.

Let cool for 1 hour in the fridge.

Place dark chocolate in a small sized stainless steel bowl. Melt over bain marie. Take the Baci out of the fridge, coat with dark chocolate.

Let cool in the fridge.

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Technorati tag: shf27, SHF, Sugar High Friday

*dammi tanti baci = give me many kisses