Make Your Own Decadent Italian Desserts With Perugina Chocolates

For this holiday season, and New Year's celebrations, surprise your friends and family with decadent Italian chocolate desserts. Viola Buitoni, legacy and third generation of the famed pasta and chocolate family, has created several original recipes for the holiday season made with Italy’s beloved Baci Perugina confections. Baci means “kisses” in Italian and each chocolate contains a special message of love that hugs the individual confection. Baci feature a silky, dark chocolate exterior that envelopes gianduia, a sensuous whipped chocolate filling blended with finely chopped hazelnuts, then topped with a whole hazelnut.

I have fallen in love with Baci.  I had to get up and put the bag away to keep from eating the whole bag at once! They actually come in white chocolate and dark chocolate.  I loved the dark chocolate ones the best and even though white chocolate isn't

 my favorite, I indeed had to stop myself from eating the whole bag of those! They are as good as they look!

Perugina also has an assortment of delicious chocolate bars(which can be substituted in some of the recipes for the Baci). The come in milk chocolate, milk chocolate with almonds, milk chocolate hazlenut, cappacino, bittersweet, Luisa (a fruity overtone), dark chocolate with almond, and white chocolate.  We tried several, but the cappacino bar. It has little crispies in it and got the most votes from my boys and I.

Trained at Perugina’s legendary La Scuola del Cioccolato, Viola currently teaches at the Italian Cultural Institute and the Italian Consulate in San Francisco. Viola’s deep passion for the culinary arts began during her childhood in Perugia, Italy, where she spent endless hours at the Perugina chocolate factory. Her passion for sharing her heritage inspired her to create contemporary recipes that incorporate traditional Italian ingredients.

Baci Perugina, the legendary Italian Chocolatier, is America’s #1 authentic Italian chocolate brand. So impress your guests this holiday season by trying one of these irresistible chocolate desserts created by Viola. 

Here is one of many delicious desserts that you can make with this great chocolate!

Tortino di yogurt ai Baci

Yogurt and Baci loaf cake

by Viola Buitoni

 

Note: use the yogurt container as a measuring unit

for 1 small loaf pan

 

6 to 8 Baci

3 container all purpose flour

1 tablespoon baking powder

1 container brown raw sugar

pinch of salt

grated zest of an orange

3 eggs

1 six-ounce container plain full fat yogurt

1/2 container extra-virgin olive oil

powdered sugar

Chop the Baci. Line a loaf pan with parchment paper.

In a bowl, whisk the flour, baking powder, sugar, salt and zest.

Work in the eggs, then the yogurt and, lastly, the olive oil.

Mix the chopped chocolate into the batter and pour it into the lined loaf pan.

Bake at 375F for about 45 to 50 minutes, until a skewer inserted in the center comes

out clean.

Unmold and let cool on a rack. Dust with powdered sugar and serve.

 

NOTE: The Baci in this recipes can be substituted with equal amounts of any of the

chocolate bars in the Perugina assortment.

For more holiday dessert ideas, visit www.perugina.com.

 

Thank you to Perugina for my samples used in this review.  My opinions are my own and honest.

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