1. Mix hazelnut spread, wafers, and melted semi-sweet chocolate in a bowl until combined. Refrigerate mixture until firm, about 1 hour.
2. Remove a spoonful of chocolate mixture at a time (a little more than 15 mL or 1 tbsp.) and shape into a ball with your hands.
3. If the mixture becomes too soft, refrigerate until firm again.
4. Insert a whole hazelnut into the centre of each ball. Refrigerate.
5. Melt dark chocolate with salt in a double boiler.
6. Remove pan from water bath and let chocolate cool slightly.
7. Dip chilled kisses into dark chocolate and then roll in chopped hazelnuts.
8. Place on a baking sheet lined with parchment paper.
9. When chocolate has hardened, transfer baci to an airtight container and store in a cool, dry place.

CHEF’S SECRET

If the mixture is too hard, break it up with a spoon and shape into balls by hand. The heat of your hands will make shaping easier.
To add texture and flavour, toast the hazelnuts.