Arancine al bacio
Arancine al bacio are a great idea for a delicious dessert perfect for Valentine's Day!
The classic Sicilian arancine recall the taste of the typical chocolates of the feast of lovers, called Baci Perugina.
"Baci Perugina is much more than a simple chocolate! It's a unique encounter: the soft inner with hazelnut grains and cocoa reaches the apex of crunchiness with the whole hazelnut and it is coated by the double cover of fine dark chocolate Luisa." cit from Baci Perugina's official website.
The candle on the cake of these wonderful chocolates is the message that you will find inside: a love note in 4 languages! How lovely!
In Italy it is customary to give these delicious and romantic chocolates to your loved one on Valentine's Day.
To make you understand how huge this custom is, you should be in Italy around this time. Every shop's windows in Italy are decorated with these chocolates and next to them there are also cute stuffed animals and many decorations such as tea cups or other household items with the logo. It is truly a romantic experience!
By the way If you are passing through Perugia, don't forget to visit the Perugina chocolate house, where you can find a museum with all the baci chocolates created, how they make them, gift shop, tastings and much more! That's what makes me proud to be Italian!
Why I created this recipe
In Palermo on the other hand, we eat Arancine al cioccolato on Valentine's Day and I thought it would be nice to combine these two for this sweet day, where an exception to the rule is understandable!
The ingredients
All you need for this recipe are very few ingredients. I'm sure you'll have most of these already in your pantry.
To make the rice:
- Arborio rice, which is essential to make this recipe. To make arancine in general you need to have a very short rice able to keep the cooking well and not fall apart when frying.
- Vanillina, which is optional but gives the rice a sweet vanilla flavor and smell!
- Orange zest, also optional
- Cinnamon, very much optional. You can definitely use only vanillina or vanilla extract.
- Unsalted butter
- Milk, I used almond milk and I must say it turned out great! Really digestible!
- A pinch of salt
- Granulated sugar, for this recipe is preferable to use this but you are always free to use other options like granulated erythritol
- Water
To make the batter:
Simply use water and flour.
Sift the flour well and add it a little at a time to the water, stirring with a whisk to remove any lumps.
Bread the arancine with the breadcrumbs to remove any moisture then dip them in the batter and then bread them again!
After frying your arancine you can coat them with sugar!
You will have a nice crunchy rice ball on the outside and a soft chocolate heart filling on the inside!
Recommended items to make this recipe:
I hope you like it and try at home! Happy kissing Day!
Let's make the recipe together!
Watch my latest video on Instagram! Leave a like and a comment!
[instagram-feed feed=1]The classic arancinette (mini size) that are consumed in a sweet version can also become delicious treats. These arancine al bacio in particular will be perfect for Valentine's Day because their filling recalls the taste of the typical chocolates of Lovers' Day! Baci!
They are super easy to prepare, delicious and sprinkled with granulated sugar which makes them even more irresistible.
Let's find out together how to prepare them step by step.
- 250 g arborio rice (short grain rice)
- 275 ml water
- 275 ml milk of choice (I used almond milk)
- 5 g salt
- 80 g granulated sugar
- 75 g unsalted butter
- 5 g cinnamon (optional)
- 1 1 vanillina or 1 teaspoon vanilla extract (I used vanillina PaneAngeli ~ link in description)
- 1/2 1 orange zest
- 250 g farina 00 or pastry flour (link in description)
- 200 ml water
- 1 pinch salt
- 3 pinch sugar
- 200 g breadcrumbs (to bread the arancine)
Add the milk, water, salt, butter, sugar, cinnamon, vanilla and orange zest to a large saucepan.
When it comes to a boil, add the rice and let it cook for 10 minutes on a very low flame without stirring it.
After the time has elapsed, increase the flame and, stirring continuously with wooden spoon, let all the liquids dry and then complete the cooking for 5-6 minutes.
Transfer the rice to a tray, flatten it and leave it to cool slightly for about 20-25 minutes.
Form the mini arancine by filling them with the spreadable creams that you have left in the freezer for 2 hours, or as I did, use the typical Italian Valentine's Day chocolates "Baci". Alternatively you can use dark chocolate flakes mixed with hazelnuts to recreate the same filling as you would with the baci.
Then place the arancine in the fridge or freezer for 1 hour.
Just simply create a concave shape. Then add one bacio chocolate and close the arancina by giving a round shape.
Try to make regular small balls.
Prepare the batter by mixing the water, a pinch of salt, 3 pinches of sugar and the flour a little at a time, mixing well until there are no more lumps.
First dip the arancina first in the breadcrumbs.
Then in the batter.
And then again in the breadcrumbs.
Done!
Place the arancine on a tray and refrigerate them for about 1 hour.
Fry the arancine in vegetable oil at 180/185 C (350/375F).
Coat the fried arancine in the granulated sugar.
Enjoy your arancine al bacio e buon San Valentino!
During cooking it is normal for the rice to remain al dente. It will complete its cooking while frying. Otherwase it will end up being overcooked and the aracine will open when frying.
The filling can be modified by adding more hazelnut chocolate or more dark chocolate, according to your tastes. As an alternative to hazelnut chocolate, you can use milk chocolate or gianduia and add chopped hazelnuts.
Arancine al bacio can be kept for a maximum of 2 days. You can reheat them in the oven before serving them again or microwave for 1 minute. You can also freeze them after having breaded them and fry them when you need to, after having left them for a few hours at room temperature.
