Some things are born by chance and then become true symbols of a whole area. This is the case of the Baci di Cherasco (literally, the kisses of Cherasco), a chocolate created to avoid wasting what was left over from the processing of nougat. It was 1881 and the young confectioner Marco Barbero, having learned his trade in the workshops of Turin, returned to his native Cherasco to set up his confectionery shop. He offered plenty of specialities to his customers, including that nougat made with Langa hazelnuts. There was only one problem, namely the hazelnuts were often leftover and it meant that the precious raw material would have to be thrown away. So he decided to melt these fragments of round and gentle with dark chocolate and cocoa butter, and split them into small portions. Although it was not visually pleasing due to its unusual shape, it nevertheless began to impress the patrons of the pastry shop. In 1939, thanks to the constant demand for this simple but delicious treat, it was named ""Bacio di Cherasco"". Since then, their production has never left the doorstep of artisanal workshops: the Piedmont hazelnuts must be broken using a rolling pin, to prevent the oil they contain from being released, and then blended with the mixture of dark chocolate with 65% cocoa mass and finally portioned into small, irregular heaps of yumminess.
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