200g or 1 3/5 cups of chopped and toasted hazelnuts
250g or 2 cups of Ferrero Nutella
¾ cup lukewarm water
6oz high quality block of dark chocolate for baking
1-2 teaspoon teaspoons vanilla powder (if desired)*, but it mainly depends on the preference of the baker.
20 whole toasted hazelnuts
1 ½ cup "quick" rolled oats
2 packets "highly active" dry yeast; or 1 Tbsp active dry yeast; or 2 ¾ tsp instant yeast
2 tablespoons honey
1 tablespoon brown sugar
6 tablespoons (¾ stick) butter
½ cup unsweetened applesauce
1 ½ teaspoon salt
½ cup instant mashed potato flakes
2 ¼ cups King Arthur Unbleached All-Purpose Flour
2 tablespoons oats, to sprinkle on top
Mix chopped hazelnuts, Nutella, powdered sugar, and vanilla powder (if desired), into a smooth dough.
S hape about 20 chocolate balls, then place on wax paper. Place one whole hazelnut in the center of each ball.
Put in the refrigerator until hardened (+/- 2 hours).
Melt dark chocolate in a double boiler.* If you don't have a double boiler you can MICROWAVE chocolate on high for 2 minutes, stirring in between. Soak chilled Baci into melted chocolate. Using 2 forks, turn the ball of chocolate quickly, and place on wax paper.
Let dry in a cool place for about 10 minutes. Serve.