I have been having a tough time choosing the topic for my posting number 2. It is not that we as a nation do not have a varied enough confectionery list to choose from. On the contrary, the list is long.
In the end I have decided to go for the nation‘s favourite, Brigadeiro. Would you need an English translation? Brigadier should be close enough. All I know about the origin of the sweet is that it was named after an Air Force commander, Brigadeiro Eduardo Gomes. This dates back to the forties. Whoever he was he made the country a great service by giving us this wonderful, naughty confection.
It falls in the
category of ‘docinhos’ which are little sweets that can be found all over the country.
I think that its great secret is the chocolate element and the beautiful, gooey
texture given by the condensed milk. Condensed milk takes a central place in
the nation’s confectioner culture. Nestlé arrived in
Where you can get hold of brigadeiros? Just about anywhere. It holds a special place in children’s birthday parties and everyone’s kitchen. Suffice to say that it is a favourite of children and grown-ups alike. Anyone – and I really mean anyone, can prepare it. Even my dad. I dare you to get it wrong.
30 brigadeiros or more depending on how small or big you roll them up.
1 can of condensed milk
1 tablespoon of unsalted butter
3 tablespoons of chocolate powder
Chocolate strands, enough to coat them
Take a medium non-stick (preferably) saucepan and throw the condensed milk in it, together with the butter and chocolate powder. Keep the heat as medium and keep stirring non-stop until you can see the bottom of the pan – approximately 10 min. You will notice the mixture becoming thicker and thicker until it looks as if you are lifting it with the spoon. I am talking really thick and big patches of the pan becoming visible.
Pour the thick sauce on a plate and spread it with the spoon. Leave it to cool.
On a separate plate pour the chocolate strands.
When the mixture has cooled off coat your hands with vegetable oil, take a teaspoon and start getting small amounts of chocolate and rolling it into a ball. Roll it over the chocolate strands and place it in a paper case.
Throughout my adolescence it was comfort ‘food’. My friends and I would make some and eat nearly the whole thing with a spoon once it had cooled off. There was no need to roll it up. You would arrange to watch a video with friends and some brigadeiro would materialize instead of popcorn.