"If you're not au fait with these soft, chocolatey treats, you clearly haven't spent much time in Brazil, where, in the words of blogger Olivia Mesquita, they're national treasures, a must-have at special celebrations, from kids' parties to weddings. As content creator Camila Hurst puts it, It's basically not a party without them. Quick and simple to make from everyday ingredients, they're also an ideal last-minute gift for someone you love."
"The chocolate Olivia Mesquita uses dark chocolate for her brigadeiros. All inset photographs by Felicity Cloake. Older recipes tend to call for hot chocolate powder, but plain cocoa powder makes for a less intensely sweet result. Mesquita's book, Authentic Brazilian Home Cooking, uses dark chocolate, and TV chef Leticia Moreinos Schwartz suggests combining the two. But, delicious as the results are, they're more like dense, buttery chocolate truffles than light, silky party treats."
"The dairy Natalie Pereira's mother used a mix of sugar and milk for her brigaderios, but Felicity recommends tinned condensed milk. Chef Natalia Pereira told the New York Times that her mother in Minas Gerais would stir milk and sugar together over the wood stove to produce her brigadeiros though homemade condensed milk is easier than I expect, the flavour is lost here, so I'd recommend the tinned variety."
"Almost everyone uses butter, with the exception of the recipe on the Carnation condensed milk website, which substitutes margarine, making me think a vegan version might be possible with plant-based condensed milk. Schwartz also adds a spoonful of double cream, tempering the intense sweet bitterness of the cocoa and condensed milk into something mellower; it's optional but worthwhile, in my opinion. Yotam Ottolenghi's brigadieros call for crushed biscuits to be stirred into the mix."
Brigadeiros are soft, chocolatey Brazilian treats served at parties and celebrations. They are quick and simple to make from everyday ingredients and work as last-minute gifts. Traditional recipes use condensed milk and butter, with cocoa powder or dark chocolate for flavor. Older recipes sometimes use hot chocolate powder, which is sweeter, while plain cocoa yields less sweetness. Adding a spoonful of double cream mellows the intense sweet bitterness. Variations include crushed biscuits stirred in and margarine substitutions in commercial recipes, suggesting possible vegan adaptations with plant-based condensed milk. A pinch of salt enhances flavor.
Read at www.theguardian.com
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