Learn how to make irresistibly delicious Homemade Italian Baci chocolates — melt-in-your-mouth treats with a creamy milk chocolate center, crunchy chopped hazelnuts and a dark chocolate coating. These little kisses are perfect with a hot drink, for gifting, or whenever you want a special homemade sweet.
You’ve probably seen commercial Baci wrapped in silver foil with stars and a tiny love note inside each wrapping. Baci means “kisses” in Italian, and these homemade versions capture the same charm: a smooth milk chocolate filling mixed with chopped hazelnuts, topped with a whole hazelnut and dipped in dark chocolate for contrast and shine.
They’re surprisingly simple to prepare at home and make an elegant gift or decadent treat. Follow the steps below for a reliable, delicious batch.
Ingredients
Ingredient notes and substitutions
- Milk and dark chocolate: Use good-quality chocolate for the best flavor. For the outer coating choose around 70% cocoa dark chocolate. If you prefer a sweeter result, you can use milk chocolate for the outside as well.
- Hazelnut spread: Use a palm-oil-free brand if you prefer, or substitute your favorite chocolate-hazelnut spread. If you like, you can even use a homemade spread for a fresher taste.
Visual walk-through of the recipe
- Melt the chocolate: In a bain-marie (a heatproof bowl set over gently simmering water) melt the milk chocolate with the butter. Once smooth, remove from heat and stir in the hazelnut spread and chopped hazelnuts until evenly combined.
- Chill: Let the mixture cool slightly, then refrigerate for about 1 hour until firm enough to shape. When chilled, scoop and roll into small balls (about 1/2 tablespoon each) and press a whole hazelnut onto the top of each ball.
- Second chill: Return the shaped chocolates to the fridge so they firm up again before dipping.
- Dip in dark chocolate: Melt the dark chocolate in a bain-marie. Remove from heat and let it cool briefly, then dip each chilled ball in the melted dark chocolate. Place them on a cooling rack or parchment-lined tray to set at room temperature.
Baci love notes
Traditional Baci include tiny romantic or inspirational quotes inside the wrappers. If you plan to gift your chocolates, consider writing short handwritten notes to tuck into each wrapper for an extra-special touch. Here are a few classic-style examples you can adapt:
- “L’amicizia consiste nel dimenticare ciò che si dà e nel ricordare ciò che si riceve” — Friendship consists in forgetting what one gives, and remembering what one receives. – Alexandre Dumas.
- “Prima di amare io non ho mai vissuto” — Till I loved I never lived. – Emily Dickinson.
- “Dai a ogni giornata la possibilità di essere la più bella della tua vita” — Give every day the possibility to become the most beautiful day of your life. – Mark Twain.
- “Alla fine, ciò che conta non sono gli anni della tua vita, ma la vita che metti in quegli anni” — In the end, it’s not the years in your life that count. It’s the life in your years. – Abraham Lincoln.
- “Un vero viaggio non è cercare nuove terre, ma avere nuovi occhi” — The real voyage of discovery consists not in seeking new landscapes, but new perspectives. – Marcel Proust.
More delicious Italian desserts to try
Italian Desserts
Torta Barozzi (Rich, Flourless Chocolate Cake)
Italian Desserts
Chocolate Budino (Budino al Cioccolato)
Italian Desserts
Chocolate Panna Cotta
Italian Desserts
Irresistible Chocolate Tiramisu
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Homemade Baci Chocolates
By Emily
Ingredients
- 3.5 oz (100g) milk chocolate
- 7 oz (200g) dark chocolate (70% cocoa)
- 2 tablespoons (30g) unsalted butter
- 70 g (heaped 1/2 cup) chopped hazelnuts
- 100 g (1/3 cup) hazelnut spread
- 20 whole hazelnuts
Instructions
- Melt the milk chocolate and butter in a bain-marie. Remove from heat and stir in the hazelnut spread and chopped hazelnuts until combined.
- Allow the mixture to cool, then refrigerate for at least 1 hour until firm.
- Roll the chilled mixture into small balls (about ½ tablespoon each) and press a whole hazelnut onto the top of each. Return to the fridge to chill.
- Meanwhile melt the dark chocolate in a bain-marie. Remove from heat and let the chocolate cool for 5–10 minutes.
- Set a cooling rack over a parchment-lined tray. One at a time, spoon or dip the dark chocolate over each ball and place them on the rack.
- Leave the chocolates at room temperature to set, then serve or wrap for gifting.
Notes
- Rolling: If the mixture is too soft to shape, chill it longer in the fridge or freeze for 10–15 minutes. Slightly damp hands can help prevent sticking.
- Gifting: Wrap finished chocolates in foil wrappers for an attractive homemade gift.
- Storage: Store at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
Helpful Info for All Recipes
- Ingredients and techniques are chosen for authentic flavour and reliable results.
- Most recipes are developed using a fan (convection) oven unless noted otherwise.
- Nutrition details are approximate and automatically calculated.
Nutrition
Nutrition information is approximate.
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