Many people are asking themselves: what is about Baci Perugina chocolate that sounds that familiar?
The history behind is due to Luisa Spagnoli, who added to the common residue of many
processes, the hazelnut grains, her secret chocolate recipe “Cazzotto”, covering it and creating a mix never tried before.
There is more! Remarkable public figures in the period were highly fascinated by Luisa’s creation, Giovanni Buitoni and Federico Seneca, who indirectly helped in the promotion and national
growth of the chocolate which is nowadays the most important chocolate in Italy.
Giovanni Buitoni gave the name that we know now as “Baci” and Seneca designed the initial and
classical packaging with blue letters with a silver background. Baci was boosted throughout the society as a symbol of luxury and beauty shaping chocolate, the success was so notorious that in just 5 years Perugina factory had distributed one hundred million Baci chocolates. However, the real pike was the release of the first store in New York in a centrical area, becoming and highlighting “the luxury Italian chocolate”.
Since then, Baci has been developed in different formats and flavours, adapting to new years as well as continuing their special promotions such as the current one “Baci Dolce & Gabbana Limited Edition”. Dealing with the most important and luxurious Italian brands.
How does Baci Perugina taste?
Nowadays, the classical Baci Perugina follows their regular shapes but is iconic at the same time with a hazelnut on top which makes every chocolate different.
Their texture is smooth like silk. This is the result of mixing different kinds of cocoa shaping a double casting.
It smells intensely like dark chocolate with a touch of vanilla and fruity notes. Everyone gets temple with its fragrance of hazelnuts and cocoa.
From the first bite, you can listen to the crunchy sound when the hazelnut breaks and release its remarkable flavour.
Is Baci a good chocolate?
The Original Perugina is Made with just 8 carefully selected ingredients. The roasted hazelnuts, giving to the whole recipe a special fragrance and crispness. The cocoa that is inside is different than the one on the top of the truffle. Furthermore, is added vanilla of Madagascar which gives the chocolate that distinctive aroma.
Baci Perugina is ideal for the needs of more attentive consumers thanks to its sustainable cocoa,
gluten-free certification, and Kosher certification.
It is recognised a high-quality chocolate because of its raw materials and production processes.
It has Utz-certified for sustainable farming in terms of cocoa production, to lead innovation and quality for their chocolate.
The quality of the production process is that outstanding that in 2007 the Perugina House of Chocolate, was founded, professional education in the chocolate process.
Most of the best chocolate gourmets highlighted the quality and authentic flavour of this chocolate.
Recipe with Baci Perugina: Pumpkin Cheesecake
This chocolate flavour is a myth that is being resurrected with chopped hazelnuts provides. For example, the Gold White chocolate is used to make these limited-edition chocolates, which are then covered in a rich and silky caramel flavour.
Their different types of chocolates are suitable to be adapted as a topic of many deluxe recipes.
This recipe is originally from the official back Perugina website.
You will need to use these ingredients:
For the Crust:
3/4 cup chocolate Graham Crackers
1/2 Cu Hazelnuts Finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
3 TBSP extra virgin olive oil
Baci Perugina for the top of the cake as a topic
For the filling:
1/2 cup pumpkin puree
1/2 cup packed light brown sugar
2 TBSP heavy cream
1 TSP Vanilla
1 TBSP Bourbon
1 TBSP Cornstarch
1/2 TSP cinnamon
1/2 TSP freshly grated nutmeg
1/2 TSP ground ginger
3 packages of cream cheese
1.- Mix all the ingredients for the crust specified previously
2.- Press the mixed on the bottom of the springform pans
3.- Preheat the oven to about 350 F
4.- Add the rest of the ingredients for the filling in a bowl, except the cream cheese.
5.- Include the cream cheese with an electric mixer at high speed for about 3 minutes.
6.- Add the result of the filling to the pans and bake it in the oven for 50 to 60 minutes.
7.- Leave it to get cool for 5 minutes and add Baci Perugina on the top of the cakes as a crunchy
Did you get curious about it? Try yourself!
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