Chocolate Love: Baci Perugina Italian Chocolate Recipes & Giveaway!

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Baci Perugina Chocolates

I recently attended an amazing chocolate class at Eataly, taught by food historian, author and chocolate expert, Francine Segan. The class was hosted by Baci Perugina and the legendary Perugina Scuola del Cioccolato in Italy.

Francine Segan for Baci Perugina Chocolate Class at Eataly

We had the opportunity to create our own Baci chocolate confections, including

Baci Perugina Chocolates

Baci Chocolates,

Baci Pie

Baci Pie,  

Baci Chocolate Cups

Chocolate Cups,

Baci Chocolate Dessert Pasta

and Chocolate Dessert Pasta

Sampling Prosecco making chocolate

while sampling bubbly Italian Prosecco.

Baci Perugina Chocolate

Baci, which means “kisses” in Italian, are still made from a coveted original recipe and consist of a dark, silky chocolate exterior that envelopes gianduia, a sensuous whipped chocolate filling blended with finely chopped hazelnuts, then topped with a whole hazelnut.

Baci: The Italian way to say I Love You

Baci was created by Luisa Spagnoli, co-founder of Perugina in 1922. Inspired by pure passion, she set out to create a unique confection as grand as her deep feelings of love for a special someone. Legend says that Luisa would lovingly wrap secret love messages around the Baci she created for her lover. Once introduced to the public, Baci became extremely popular, appealing to young lovers browsing sweet shops of Perugia, Italy. Nearly 100 years later, the original recipe remains unchanged, and each Baci remains ensconced in a love note that reflects the sentiments of love, affection and friendship – and is the Italian way to say “I Love You” worldwide.

Check out the great photos and recipes from the class below and keep scrolling to enter to win the Baci chocolate giveaway (2 lucky winners will receive a 15-piece box of Baci Dark Chocolates!)

Baci Chocolates Recipe

Yield: 12 pieces


  • 2 ounces Gianduia chocolate
  • 12 whole hazelnuts
  • 2 tablespoons ground hazelnuts
  • 3 ounces Perugina 51% cocoa dark chocolate


  1. In a food processor, blend the Gianduia chocolate and ground hazelnuts together at low speed until they are well blended and a paste is created.
  2. Roll the paste into a rope about the width of a wine cork. Cut into 12 cylindrical pieces.
  3. Melt dark chocolate and heat to 104 degrees F. Drop 3/4 of the dark chocolate on to a marble or steel table. Temper the chocolate by melting it continuously with 2 spatulas until the temperature has reached 80.6 degrees F.
  4. Add the cooler tempered chocolate to the 1/4 tempered chocolate and mix well. The combined chocolate should have a temperature of 87.8 degrees F.
  5. Place a whole hazelnut on top of each cylinder of gianduia.
  6. With a fork, dip each confection into the dark chocolate twice before placing it on a piece of wax paper. Let it rest for about 5 minutes until the shininess has disappeared and the chocolate looks darker and crisp.

Baci Pie

Yield: 10


  • 1 piecrust, store bought or home made
  • 1/2 cup flour
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup, 1 stick unsalted butter
  • 1/4 cup Italian hazelnut liquer (such as Frangelico)
  • 18 Perugina Baci candies


  1. Preheat the oven to 350 degrees F.
  2. Line a 10-inch pie pan with rolled out pie crust.
  3. Using an electric hand mixer beat the flour, sugar, eggs, butter and liqueur in a bowl.
  4. Pour the batter into the prepared crust. Place the Baci candies, nut side up, into the batter.
  5. Bake for about 45 minutes until the top crust is set.
  6. Allow to cool to room temperature before cutting.

Coppe di Cioccolato (Chocolate Cups)

Yield: 6


  • 7 ounces + 9 ounces Perugina 51% cocoa dark chocolate
  • 1.5 ounces fresh dairy cream
  • 1 ounce butter
  • 1 ounce Liquor - hazelnut (Frangelico) or lemon (Limoncello)
  • 2 Baci Perugina candies, chopped


  1. Melt 7 ounces dark chocolate and cream together in a double boiler.
  2. Add the butter and gently mix to incorporate. When done, add the liquor and set chocolate "ganache" aside.
  3. Melt the remaining 9 ounces chocolate and temper by melting it continuously with 2 spatulas until the temperature has reached 80.6 degrees F.
  4. Drop in a mold for pralines to create the cups.
  5. Fill each cup with the cream and chocolate ganache.
  6. Sprinkle the chopped Baci over the filled cups.

Baci Chocolate Dessert Pasta

Yield: 4

Baci are tossed with hot pasta, creating a rich, silky sauce, which pops with roasted hazelnut flavor. It's wonderful plain, but you can dress it up with a splash of hazelnut liqueur and a dollop of whipped cream.


  • 1/2 pound spaghetti
  • 12 Perugina Baci candies
  • Whipped cream or mascarpone cheese; hazelnut liqueur such as Frangelico (optional)


  1. Cook the pasta according to package directions. Drain.
  2. Put 1 whole Baci in each of 4 coffee cups, wine glasses or dessert bowls.
  3. Divide the hot pasta among them and top each with 2 more coarsely crushed Baci.
  4. Serve immediately, topped with a dollop of whipped cream or mascarpone cheese and splash with some hazelnut liqueur.

Baci Perugina Chocolate Giveaway!


I’m proud to host a giveaway for 2 lucky winners to receive a 15-piece box of Baci Perugina Dark Chocolates courtesy of Baci Perugina and Bender Hammerling Group! All you need to do is leave a comment below telling me why you love chocolate and your favorite chocolate recipe idea.

*For additional entries, follow Artful Gourmet on Facebook and Twitter and let me know you’ve done so.

**Follow Baci Perugina on Facebook and Pinterest for even more giveaway entries, leaving separate comments below that you have done so.

Make sure to enter your email address (not public) with your comments so I can contact the winners to receive their Baci chocolates.

***Giveaway begins on Saturday, October 20th and 2 winners will randomly be chosen from the comment entries below on Thursday, November 1st at 12 pm EST.

Good luck and enjoy the recipes!

Look for Perugina and Baci Chocolate at Eataly and other fine shops, or online at

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