Baci are Italian chocolate truffles filled with a chocolate hazelnut ganache and chopped hazelnuts. Growing up in an Italian-American, we always had them on hand for holidays. They are quite decadent and I remember savoring every bite as a child. Many years later, I became an instructor for Perugina, the Italian company that makes them in Perugia Italy. I taught Baci-making classes and devised recipes, showing inventive ways of using them in baking.
This is one such recipe. In it, I replace the usual bar of chocolate with a Baci truffle for Baci S’mores. They’re perfect for summer campfires, and when popped into the center of a freshly toasted marshmallow, they’ll set off fireworks in your taste buds.
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Baci S’mores
- Category: Baking
- Method: Roasting
- Cuisine: American
Description
In this s’mores recipe, I replace the usual bar of chocolate with a Baci truffle for Baci S’mores. They’re perfect for summer campfires, and when popped into the center of a freshly toasted marshmallow, they’ll set off fireworks in your taste buds.
Ingredients
- 1 box of your favorite brand of graham crackers, divided into square
- 1 package of your favorite marshmallows
- 10 Baci Chocolates
- Equipment: long sticks or metal skewers
Instructions
- First, get your campfire going.
- Have your graham crackers and marshmallows in a dish and unwrap the Baci.
- Place one marshmallow on a stick and toast until desired doneness is achieved (records indicate this varies greatly. I recommend a slow indirect heat, but if you prefer to torch your marshmallows, be my guest).
- Place toasted marshmallow on a graham cracker.
- Press Baci into the toasted marshmallow and top with another graham cracker.
- Devour!
Notes
Take a break to chase fire flies, sing campfire songs, or tell ghost stories. Then make more s’mores!
Keywords: smores, baci, perugina, baci smores
