Baci di Alassio - Dessert
The Ligurian city of Alassio became famous through the “Baci” (Eng. “kisses”). This delicious
pastry has been prepared here since 1919 and is now popular all around the world.
180g granulated sugar,
50g bitter cocoa,
2 egg whites,
100g dark chocolate,
Finely grind the sugar and hazelnuts and mix with the cocoa powder.
Whip the egg white with a pinch of salt into a firm peak. Fold the whipped egg whites into the
powder mixture. Then mix in the honey.
Now place the mixture into a piping bag with a star nozzle and place small mounts of mixture
on a baking sheet covered with baking paper. Bake these in a pre-heated oven at 180°C for 12
minutes. The shapes should stay soft in the middle.
Place the dark chocolate in a bowl. Bring the cream to the boil and pour over the pieces of
chocolate, stand for 5 – 10 minutes. Then stir and whip for about 10 minutes with a hand mixer.
Now we have the “Ganache Crème”.
Place the cream in a piping bag, spread on one chocolate kiss and place another chocolate kiss
on top. Store the Baci in the fridge.