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


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


January 12, 2023

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