TapiocaFlour: Brigadeiro

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 Brazil over one hundred years ago, back in 1890 and condensed milk has has become a very Brazilian ingredient.

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.

Ingredients:

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.

July 2006

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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