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.
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.
I'm interested in such offer,The sound quality in these podcasts is really poor. I feel bad about complaining about something that is free, but I think it is important.
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Posted by: Impotence causes | October 08, 2010 at 08:24 PM
When in Brasil, I always enjoy the tapioca confection fried like a tortilla and then filled with coconut, doce or other fillings. Could you tell me how to prepare the tapioca for the tortilla-like portion. I brought the tapioca back, but failed to get any recipes. Thanks.
Posted by: Michele | September 23, 2010 at 11:24 PM
Hi,
My ex-boyfriend is Brazilian and he and his mom taught me a recipe using tapioca flour, oil, eggs, and I forget the rest. You boil oil with water then it makes a batter that you use a pastry bag and make "sticks" that puff up while cooking. We called them Brazilian cheetos. Any help with the recipe?? (We are no longer on speaking terms..... :-(
Posted by: Cathy | January 04, 2007 at 06:10 PM
Val, I am so impressed... I adore the educational prelude to the delightful recipe.
This is going to become a Jaggon household must - for the happy times, and for those sad times when I need comfort food. Your recipe worked for me, and I am a big fan. Thank you for introducing those chocolate wonders into my life. Sam xxx
Posted by: Sam Jaggon | October 18, 2005 at 07:01 AM
ai ai ai..I definitely shouldn't be "visiting you" when I'm @ work..now, what to do?? I still have an hour to go..
I like coming here though..hehe..I love your kitchen:)
xoxo
Posted by: Brisa Carter | October 14, 2005 at 02:03 PM
Nothing is better than to eat brigadeiros together with good friends!!! Loved the page, the recipe, the pics!!!
Posted by: Cristina | October 14, 2005 at 11:42 AM
Ina, I am a big, big fan of Brigadeiros. Will be preparing them tonight! I love the way you described its history above. Go girl! : )
Posted by: monica | October 14, 2005 at 07:34 AM
these are delicious and so easy once you get over the mess ! terrific !
Posted by: cce | October 13, 2005 at 04:24 AM