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.

More entries and recipes in English.

Technorati tag: shf27, SHF, Sugar High Friday

*dammi tanti baci = give me many kisses

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