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Master Chocolatier, Vivien Reimbelli, has developed a signature ganache that uses olive oil instead of dairy cream to create an ethereal taste experience. The result delivers extraordinary chocolate flavor and a show-stopping velvety texture.

“Chocolate & olive oil are Italy’s most popular culinary exports and using two of its finest brands, Perugina and Colavita, I’ve been able to create what I believe to be the next great taste sensation.” With current consumer trends heavily focused on a combination of sweet and savory, Reimbelli’s combination of Mediterranean flavor profiles seems like a sure bet. The ganache will be served with a single Baci confection.

This is the first of 3 video filmed at CIMA were Master Chocolatier, Vivien Reimbelli share this taste sensation in a sublime artistic atmosfere.

produced & filmed by

Baci Recipe
Yields: 12 pieces

½ bar Perugina Milk Chocolate
2 tablespoons ground hazelnuts
2 bars Perugina Luisa Dark Chocolate (51% cacao)
12 whole hazelnuts

In a food processor, blend the Perugina Milk chocolate and ground hazelnuts together at low speed until they are well blended and a paste is created. This is gianduia.

Roll the paste into a rope (about the width of a wine cork). Cut into 12 cylindrical pieces.

Melt the Luisa dark chocolate and heat to 104°F (40°C). Drop ¾ of the dark chocolate onto a marble or steel table. Temper the chocolate by melting it continuously with 2 spatulas until the temperature has reached 80°F (27° C).

Add the tempered chocolate to the reserved ¼ untempered chocolate and mix well. The combined chocolate should have a temperature of 87.8°F (31°C).

Place a whole hazelnut on top of each cylinder of gianduia.
With a fork, dip each confection into the dark chocolate twice before placing it on a piece of wax paper. Let it rest for about 5 minutes until the shininess has disappeared and the chocolate looks darker and crisp.

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