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The other day I was half watching The Food Network and I heard the word Brigadeiro. Pronounced, bri-ga-DAY-ro. I am struggling trying to get the word to stick in my vocabulary so I have to keep repeating it over and over and over.
Google! Thank Google… it is a simple form of a Brazilian chocolate bonbon, created in the 1940s and named after Brigadier Eduardo Gomes, whose shape is reminiscent of some varieties of chocolate truffles. It is a very popular candy in Brazil and Portugal it is usually served at birthday parties, and also as dessert. Well shoot fire and save matches (as my friend Elaine taught me to say) I can make those! Mr. Google… what is in a Brigadeiro?
It is made by mixing sweetened condensed milk, butter and cocoa powder together. The mixture is then heated in a pan on the stove or in a microwave oven to obtain a smooth, sticky texture. It is usually rolled into balls which are covered in granulated chocolate; that is the way brigadeiros are served at children’s birthday parties. It can also be consumed basically as a paste in a jar, with a spoon or used as a topping or a filling for cakes, brownies and other pastries. After creating this recipe, I concur! Delicious!
The crunchy exterior is sweet, spicy, and has that down to earth warm hug as if it were from Mother Nature herself with the combination of the coriander, cumin, cinnamon and ginger. Oh but then there is the center, the core, the nucleus…. rich, creamy, and slightly sweet. Enough to keep you speechless… for a few seconds anyway, just long enough to mutter… OMG.
Yields 32 truffles
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