When it comes to luxury Italian Chocolate Baratti & Milano is the top of the line. With an array of confectionary delights from real fruit hard candies to soft real fruit gelee's and of course their most popular Cremino & Gianduiotto chocolates there's no doubt Baratti & Milano has something in their portfolio that everyone can enjoy. Did you know they also have a "Cooking with Baratti & Milano" Collection? This collection includes mixes budino, panna cotta, a cooking bar etc. 

Baratti & Milano U.S.A. paired up with chef Bianca DeMasi a.k.a Mamma B, who was born and raised in Calabria, Italy and is a former owner of fine dining restaurants and gelateria/cafe's in the Northeast, so that together Baratti & Milano and Chef Mamma B could show all the endless possibilities there are when cooking with Baratti & Milano!

Mamma B has a way of simplifying a recipe and transporting you back to your nonna's kitchen while sharing her passion for all things Baratti & Milano through her recipes! 

We now can share some of her past recipes here with you and for more up to date recipes feel free to sign up with Baratti & Milano as once subscribed  you are instantly welcomed into a community of gourmet foodies, passion for Italian cuisine, chocolate and a royal history. 

Buon Appetito! 


chocolate lava cake
Torta Di Lava Fusa -Molten Lava Cake with Baratti & Milano Extra Dark Chocolate Bar



*1 stick (½ cup) unsalted butter
*6 ounces Baratti & Milano Baking Bar chopped 
*2 eggs plus 2 egg yolks
*1/4 cup sugar
*Pinch of salt
*2 tablespoons all-purpose flour


-Preheat the oven to 450°. Butter and lightly flour four 6 ounce ramekins. Place the ramekins on a baking sheet.
-In a double boiler melt the butter with the chocolate. Ina bowl beat the eggs, sugar and salt at high speed until thickened and pale.
-Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 11-12 minutes (some ovens run hotter than others), or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted serving plate. Carefully turn each one over, let stand for 10 seconds and then unmold
-Serve with a dollop of freshly whipped cream to which you can add a touch of vanilla or a scoop of vanilla ice cream  


Heart Shaped Sugar Cookies

Biscotti Di San Valentino Con Crema Alle Nocciole - Valentine’s Day Heart Shaped Sugar Cookies with hazelnut spread

*1 cup unsalted butter
*1 cup powdered sugar
*1 teaspoon pure vanilla extract
*½ teaspoon almond extract
*1 egg
*1 ½ tsps baking powder
*½ tsp salt
*2 ½ cups all purpose flour

How To:
-Cream butter (at room temperature) with sugar for 3 minutes until light and fluffy.
-On low speed beat in extracts & egg
-In separate bowl combine dry ingredients and add in ⅓ increments, mixing until combined (Do not over-mix)
-Transfer dough to lightly floured surface and kneed into a round ball then flatten into disc.
-Wrap in plastic wrap and refrigerate for 30 minutes
-Preheat oven to 375 degrees.
-Roll out dough to ⅛ thickness
-Cut out as many heart shapes as you can and place on baking sheet
-Place in freezer until ready to bake
-Bake cookies for 8-9 minutes, then let sit for 5 minutes before transferring to cooling rack
-Once cookies are completely cooled, spread a thin (or thick, we won't judge!) layer of the Baratti & Milano Hazelnut spread on one cookie and place another cookie on top 



chocolate covered strawberries

Fragole Al Cioccolato - Chocolate Covered Strawberries 


*Baratti & Milano Extra Dark Chocolate Cooking Bar
*Long Stem Strawberries or fruit of choice 
*Vegetable shortening 


*Candy Melts

How To:

-Towel off your strawberries *Do not wash*
-Chop up your Baratti & Milano Cooking Bar
-Add chopped chocolate to a microwave safe bowl (or use Bain Marie method if you prefer) and a ½ tsp of vegetable shortening to keep chocolate soft and malleable
-Melt Chocolate at 30 second increments
-Take strawberries and pull back the stem and dip into chocolate while turning slowly to coat entire fruit
-Place on a lightly greased parchment paper
-Let harden and serve slightly chilled 

~For options on how to decorate the strawberries once coated visit ;

Cooking With Bianca, Valentine Episode



Baratti & Milano BUDINO MIX 

*16 oz Whole Milk
*Baratti & Milano Budino Mix 

*Heavy whipping Cream

How To:
-Start by adding the Budino packet and 7oz of milk to a heavy bottom saucepan.
-Whisk until all lumps are gone then pour the rest of the milk in the saucepan mixture and mix well.
-Bring the mixture to a soft boil on low/medium heat stirring constantly.
-Once the mixture is at a low boil, set a timer for 3 minutes and continue stirring. Mixture at this point will still be at liquid form, it will set during the cooling process.
-Spoon your Budino mixture into 4 separate glasses/ ramekins and refrigerate for a minimum of 2 hours before serving.
-Top chilled Budino with  whipped heavy cream and berries of your choice and ENJOY!

Baratti -And MIlano Italian Chocolate Making Budino



                                                     Budino Pies

*Baratti & Milano Budino Mix
* Pie shell 

Optional Toppings: 
* Whipped Cream 
*Piece of Baratti & Milano Chocolate

Try our mini Budino pies! Easy and super quick to make! Once you've prepped our Budino- fill pie crusts with the budino- refrigerate for 2 to 3 hours then make your own whipped cream or if short on time buy pre- made cool whip. Add a dollop of the cream, a piece of chocolate and your favorite fruit to serve up a fantastic and easy dessert! 


Baratti & Milano Chocolate Mousse 
*1 Pouch Baratti & Milano Chocolate Mousse
*100 ml Very cold milk
*100 ml Very cold heavy whipping cream

*1 tablespoon Chambord/Raspberry Liquor
*1 Baratti & Milano Cooking bar shaved into small pieces to top mousse 

-Place a narrow deep bowl into the freezer for ten minutes then pour milk, cream and mousse mix into the bowl and with a hand blender.
-Blend on high for two minutes until the consistency is thick and creamy.
-If you prefer you can add one tablespoon of a raspberry liquor and some shaved Baratti & Milano dark chocolate bar.
-For best consistency, freeze for about 2 hours for a smooth, rich and decadent dessert. 


Crema Alle Nocciole Holiday Tree 

Step by Step Video Here


Image of chocolate chip cookies with the Baratti & Milano baking bar in the background

Baratti & Milano's Chocolate Chunk Cookie


*9 oz. Baratti & Milano baking bar roughly chopped into 1 inch pieces (255gr)
*2 1/2 oz. Baratti & Milano Milk chocolate (70gr)
*3/4 cup granulated sugar (150gr)
*3/4 cup firmly packed light brown sugar (165gr)
*2 cups all purpose flour (310gr)
*1 tsp baking soda
*1/2 tsp kosher salt
*2 large eggs (room temperature)
*1 tsp. Pure vanilla extract
*1 cup unsalted butter at room temperature (225gr)

 How To:

 -Mix flour, salt and baking soda in a medium bowl and set aside. 
-Lightly beat the eggs and vanilla in a separate small bowl.
-In a standing mixer, fitted with paddle attachment, cream butter and sugars until very light and fluffy (about 6-9 minutes) stopping mixer to scrape down sides of bowl every minute or so.
-Turn mixer to low speed and slowly add the egg/vanilla mixture. Turn the mixer speed to medium and beat for an additional 2-3 minutes, stopping to scrape down bowl at least two times.
-In the interim add the chopped chocolate to the flour mixture and stir gently to mix.
-Add the flour mixture to the butter/egg/sugar mixture and pulse low until ingredients are combined.  Do not over mix or you will lose the chocolate chunk texture.
-Finish combining the mixture with a spatula or your hands until everything is homogeneous.
-Scoop out your cookie according to your preferences.  You can do this with a scoop. Use a small scoop for smaller cookies or a larger one for larger cookies.  The cooking instructions are for larger cookies (see picture) if you decide to make smaller cookies cook for two minutes less.
-Place the cookies, about 3 inches apart, on a parchment paper lined baking pan (you will need two pans) and place in the freezer until frozen through. 
-Preheat oven to 375 degrees and place cookies (frozen) into hot oven. Bake for 9-10 minutes or until edges are brown.  (If you prefer to not bake all the cookies at once you can freeze any additional cookies in an airtight container for up to one month.
-Take cookies out of oven and let sit for 5 minutes before transferring to a cooling rack.
- Take a picture and send to ciao@barattiandmilano.com before you devour your yummy cookies!





 Almond Chocolate Torte With Chocolate Glaze



Cake & Filling 
*8 oz Baratti & Milano baking chocolate bar, chopped fine
*12 Tablespoons unsalted butter, cut into ¼- inch pieces
*2 teaspoons vanilla extract 
*¼ teaspoon instant espresso powder
*1 ¾ cup sliced almonds, lightly toasted
*¼ cup all- purpose flour
*½ teaspoon salt 
*5 large eggs 
*¾ cup sugar 
*2 ½ oz fresh raspberries plus more for garnish 
*¼ cup seedless raspberry jam


*5 oz Baratti & Milano baking chocolate bar, chopped fine
*½ cup plus 1 tablespoon heavy cream 


How to; 

  • Heat oven to 325 degrees and adjust oven rack to middle position. 
  • Line two 9 inch round cake pans with parchment paper. 
  • Melt chocolate and butter in a large bowl set over a saucepan of simmering water 
  • Remove from heat and allow to cool at room temperature for about 30 minutes and then stir in vanilla and espresso 
  • Pulse ¾ cup almonds in food processor until coarsely chopped. Set aside for garnish. Process remaining almonds for about 45 seconds, until ground. Add flour and salt to almonds and process until combined, transfer to a bowl. 
  • Add eggs to food processor and pulse until about 3 minutes, until light in color and fluffy. With food processor running add sugar to eggs until combined. 
  • With a whisk, fold egg mixture into the chocolate mixture and sprinkle half the almond-flour mixture over chocolate- egg mixture and gently whisk until combined. Add rest of almond mixture until just combined. 
  • Divide batter between cake pans and smooth with a rubber spatula. Bake until firm centers about 14 to 16 minutes and a toothpick inserted comes out clean. Cool cakes in pans on a wire rack. 
  • To assemble cake; Mash ½ cup of raspberries with a fork. Stir in raspberry jam. Spread the mixture on one of the cake centers then add the other half of cake on top. 
  • For the glaze; Melt chocolate with cream in a medium bowl over a saucepan filled with 1 inch simmering water. Stir until smooth. Remove from heat and continue stirring until smooth. Pour glaze over cake and spread with a spatula letting it flow down the sides and spread glaze along edges to evenly distribute.

Lastly; Using a fine mesh strainer, sift remaining almonds to get rid of excess bits.Gently press almonds on cake sides. Arrange raspberries on top for decor. Refrigerate the cake for about an hour so the glaze can set and enjoy!

January 12, 2023

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