Ingredients
For 40 Baci – I ended up with only 34 – becareful of sizing
– 250 g Hazelnuts with or without skin – I left it on here
– 250 g Hazelnut Chocolate Spread from the EDC – I used Rapadura sugar in the recipe
– 75 g Unsweetened Cocoa Powder Something like VanHouten’s
– 250 g High Quality Dark Chocolate. Lindt 70%
Method
Put 40 hazelnuts aside.
Put the rest of them in the mixing bowl. 5 Sec. Speed 4. I let them mix a little longer
Add unsweetened cocoa powder and Choc Hazelnut Spread for
15 Sec. Speed 2
Pour this mixture out and make 40 small balls. Put an entire hazelnut on the middle of every single ball.
Place in the fridge for 3 hours or in the freezer for 1/2 hour. I didn’t have time for next step so they were in overnight
Next melt chocolate.
Dip the balls into melted chocolate, use a toothpick or chocolate tools and place them on greaseproof paper. Let dry.
Wrap them with tin foil one by one. I used silver foil and gold foil
Original recipe here
http://www.thermomix-recipes.com/2010/12/baci-perugina-chocolates-with-thermomix.html
MIXING FOOD & LIFE 