I was sucked into a sweets show.
It sucked me in and then I had to make these...these Brigadeiros.
That word, it kind of makes me think of brigand.
Brigands. So tough.
But these really aren't tough.
Chewy chocolate caramels.
It was "Unique Sweets."
Julia and I get into that show.
We talk about which recipes we should make, she says we should drive to San Francisco (one of the show's favorite cities) and we talk about the bakeries.
I tell you...if I had a bakery, I'd want it to be in this building...
That miniature building is mine. I call dibs.
I took this about four years ago (that's one of my sisters, Nana. I can't bring myself to type Natalie. That may be her real name, but I've never actually called her that. She's Nana.).
It's a tiny building in Okmulgee, Oklahoma, which is about 45 minutes south of here.
I love that building.
Here's the cute, long, loft-like interior...
If I could just pick up the building, like if it were free and they needed it moved out of that little spot, I'd plant it near downtown Tulsa and just bake stuff.
Julia would help me.
She actually enjoyed helping me make these.
In fact, she loved rolling the brigadeiro caramel into little chocolate balls.
It wasn't just about the tasting and the chocolatey mess this time.
She really enjoyed making these candies.
Don't get me wrong though.
The kids loved these.
We rolled the Brazilian chocolates in lots of different toppings -- toffee bits, sea salt, chopped almonds, melted chocolate, cocoa powder.
However, I will roll them in only one thing next time --
the Heath bits and fine sea salt.
The salty-toffee-covered chocolate caramels were so good.
And so addictive.
- 1 tablespoon unsalted butter
- 1 (14 oz) can sweetened condensed milk
- 3 tablespoons dark cocoa powder (I used Hershey's Special Dark)
- 1 teaspoon confectioners' sugar
- 1/8 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract (I used Mexican vanilla)
- butter, for coating hands
- toppings -- Heath/toffee bits, chopped almonds/nuts, fine sea salt, sprinkles, cocoa powder, melted chocolate
In a medium pot, combine butter and condensed milk and cook over medium-high heat.
When butter has melted, add cocoa powder, confectioners' sugar, sea salt and pure vanilla extract. Stir or whisk until smooth.
Cook over medium heat for about 30 - 40 minutes, stirring with a wooden spoon. Stir frequently at first, then constantly as the mixture thickens.
Remove from heat when mixture is very thick and comes "loose" from the pan when stirred. Also, you can run a spoon down the middle -- if the mixture stays separate for several seconds, then it's ready.
Cool in refrigerator until mixture reaches room temperature.
When ready, very lightly coat hands in butter. Take about two teaspoons of the mixture and roll into a ball.
Roll ball in topping of your choice, pressing the topping into the chocolate ball. (Our favorite by far was a mixture of toffee bits and fine sea salt. Delicious!) Repeat with remaining mixture.