with chocolate and paint sides of mould with chocolate using small brush.Norma (Sovran) Favaro, Windsor, Ontario
My husband Attilio would always come home with Baci chocolates, which were a favourite in our family.
(Yield: 200 chocolates)
1 pound shelled hazelnuts (454 g)
1 cup icing sugar (130 g)
½ cup unsalted butter at room temperature (115 g)
12 ounce jar Nutella or any hazelnut spread (340 ml)
2 pounds chocolate molding wafers or coating chocolate finely chopped (1 kg)
1. Spread hazelnuts on large cookie sheet and roast in oven preheated to 350°F for approx. 5 minutes. Once cooled, place hazelnuts in paper bag and shake to remove outer skins.
2.Grind hazelnuts in 1-cup batches in food processor or hand grinder. Continue until 1 cup coarse mixture is produced. Reserve balance of whole nuts.
3.Combine ground hazelnuts, icing sugar, unsalted butter, and Nutella in a bowl. Mix until ingredients are well-blended and set aside.
4.Place chopped chocolate in top bowl of double boiler.
5.Fill double boiler bottom with 1 inch water and bring to simmer.
6.Fit top bowl on boiler. Turn off heat once chocolate has melted.
7.Fill bon-bon moulds approx. with chocolate and paint sides of mould with chocolate using small brush.
8.Place mould in freezer for approx. 5 minutes or until hardened.
9.Once hardened, place whole hazelnut in bottom of mould. Fill with reserved ground hazelnut mixture.
10.Cover with more melted chocolate, making sure whole top is covered.
11.Return mould back to freezer until hardened, then remove and set aside until ready to serve.
