Chocolate Brigadeiros: Perfect for the Holidays

There's something to be said for celebrating Christmas in the Southern Hemisphere. We in the Northern hemisphere think Santa and snow and icicles.. sleighbells and reindeer. And these same images persist in countries such as Brazil, although it's summer there. No snow in Rio. Go to the end of the post for some holiday sand sculptures. I thought for today, I'd honor a favorite Brazilian candy that's perfect for the holidays: the chocolate fudgy Brigadeiro.

My Facebook friend Jane Vana Bishop sent me a great and easy recipe. These definitely have a place on the Christmas candy/cookie tray. This recipe istraditional and non-alcoholic. Always good if the kids are around.

But if you want to add some kick to your Brigadeiros, try this 'adult' recipe that uses cacacha, the Brazilian national drink! Cacacha, a liquor made from fermented sugarcane. This recipe is from Luxury Experience using Leblon Cachaca. The Leblon distillery is in Patos de Minas in Minas Gerais, Brazil. The area has a great microclimate and high altitude and produces taller and juicier sugar cane. What makes Leblon Cachaca different from other cachacas is that Leblon uses XO Cognac casks to 'rest' the liquor for up to six months to smooth and round out the flavors. Leblon Cachaca is 40% alcohol. The following recipe is easy--and delicious. Of course you can use any brand of Cachaca you have!

CACHACA CHOCOLATE BRIGADEIROS

Ingredients 
1 14 oz. Can Sweetened Condensed Milk
2/3 Can Milk (use Sweetened Condensed Milk can as measure)
1/3 Can Leblon Cachaça (use Sweetened Condensed Milk can as measure)
2 Tablespoons Dark Cocoa
1 Tablespoon sweet Butter
1 Jar Chocolate Sprinkles (Jimmies)

Directions 
In medium pan, add sweetened condensed milk, butter, cocoa and milk, and stir well to combine. Cook over medium heat stirring with a long handled wooden spoon until mixture starts to thicken approximately 10 minutes, and then add Leblon Cachaça.
Continue stirring while cooking until chocolate mixture comes away from sides of pan and starts to look dry-- approximately 13 minutes.
Pour into bowl and let cool.
When completely cool, butter your hands, use teaspoon amount of chocolate and roll into ball, and then roll ball in chocolate sprinkles.
Complete process until all of chocolate is used.
Put candy in paper cups (or on parchment paper), and set in refrigerator until ready to eat.

***

Copacabana Beach, Rio, Brazil

Chocolate Thought of the Day

CHOCOLATE PEPPERMINT BARK: To Make or Buy!

I love Peppermint Bark, and I wish it were available all year, but you can always make your own. So today, I'm posting three recipes for Peppermint Bark plus a round-up of some of my favorite Peppermint Barks that you can purchase. Let me know your favorites. Do you prefer white, dark, or milk chocolate?

Peppermint Bark is easy to make and great to give. As always, use the very best chocolate, and in the case of this first recipe, be sure and use 'real' white chocolate and not the 'phony' stuff.


1. White Chocolate Peppermint Bark

Ingredients
1 pound white chocolate
candy canes, crushed to make 1/2 cup

Directions
Heat white chocolate in double boiler over low heat until melted.
Add crushed candy cane to white chocolate. Make sure white chocolate stays warm.
Pour mixture onto wax paper-lined cookie sheet, spreading very thinly with spatula.
Place cookie sheet in freezer until  mixture has hardened.
Take out of freezer and crack bark into small pieces.
Remove from wax paper and store at room temperature.

2. Microwave White Chocolate Peppermint Bark

Ingredients
1 lb. white chocolate
1/2 cup crushed candy canes

Directions
Place chocolate in microwave-safe dish. Microwave on 50% power, stirring often, until chocolate is melted and of creamy consistency.
Stir in crushed candy canes.
Spread on cookie sheet and place in the freezer until set (about 20 minutes).
Break into pieces.

3. Dark Chocolate Peppermint Bark

Ingredients
12 ounces high quality dark chocolate
1/2 cup crushed candy canes
1/2 teaspoon of peppermint extract

Directions
Melt chocolate in top of double boiler (or saucepan on top of saucepan of simmering water).
Remove from heat, add peppermint extract and stir.
Pour melted chocolate onto cookie sheet lined with wax paper and spread out with spatula or wooden spoon.
Sprinkle peppermint candy chunks on chocolate and gently press in with hands.
Put in freezer until hardened (5 minutes).
Break into pieces. Store in fridge in an airtight container.

The recipes above are super easy.  Nevertheless, you might just want to buy some Chocolate Peppermint Bark to give as gifts. Here are a few of my favorites!

Williams Sonoma Peppermint Bark is made with custom-blended Guittard premium chocolate and natural oil of peppermint. There's a layer of semisweet chocolate, and a layer of white chocolate. The Bark is finished with handmade peppermint candy bits. What I love about this is the great reusable red tin with barking Dalmatians.


Trader Joe's makes an excellent Peppermint Bark. Their candy is chunky and all natural. High quality ingredients and great packaging, and less expensive than Williams Sonoma.

Dove has Peppermint Bark Promises. The candy comes in a bag easily available at your local drugstore or Target store. Each piece is individually wrapped in a holiday foil wrapper with fun holiday tips on the wrappers from Martha Stewart. This is a variation on Peppermint Bark. There's a chocolate base with white chocolate top with bits of red and white peppermint candies mixed in the white chocolate. This is also available in traditional Bark.

Ghirardelli Chocolate has Limited Edition Ghirardelli Holiday Squares. I love these Peppermint Bark Squares and have a few stashed in my desk this time of year. Basically a milk chocolate base covered with minty white chocolate filled with crunchies. I'm not convinced the crunchies are pieces of candy cane, but they add great texture to this candy treat.

Vermont Nut Free Chocolates has a fabulous Peppermint Crunch Bark. Thanks to Bobbi Mumm in Canada for sharing her favorite a few years ago. This one is high on my list! If you have a nut allergy, you'll want to check out the rest of their chocolate line, too! Fab!!!

What's your favorite?

Chocolate Maple Syrup: National Maple Syrup Day

When I was young, we traveled to Canada, Maine, and Vermont for fishing trips (my father was a fresh water fisherman). One of my fond memories was seeing the taps in the maple trees in the woods.  So magical for me.. a city kid. They were just like beer taps (or for me, they probably looked like soda fountain taps). Tapping the trees for maple syrup was always the highlight of these trips. This experience broadened the school history lesson about the early settlers and Maple Syrup. Of course the indigenous people tapped the trees first, but that wasn't part of our lesson. 

An individual maple tree can be tapped one to three times per year (depending on how big the diameter of its trunk is), producing up to 13 gallons of sap per one to two month harvesting season. Maple trees keep the starch inside  their roots and trunk before winter sets in which is then later converted to sugar that appears in the tree's sap in  winter and early spring.

It is the starchy sugar that makes maple syrup so characteristically sweet. In order to turn sap into sugar, it's heated and boiled to evaporate the excess water, with the concentrated syrup remaining. Sugar shacks were set up for this process, and those were also available for viewing in small Vermont and Canadian towns. I imagine they still are.

Want to know more about the history of Maple Syrup? Read "Tapping into the history of maple syrup" at Chronically Vintage.

What to do with maple syrup? Well, growing up, maple syrup at our house came in a little crock and was only used to pour over waffles and pancakes. But Maple Syrup is actually a great item to have in your pantry and can be used in lots of ways. Maple syrup is a healthy alternative to sugar in baked goods and desserts.

Conversion tips:
Substitute an equal amount of maple syrup for sugar.
For each cup of syrup, reduce the quantity of liquid ingredients in the recipe (water, milk, juice) by about a quarter of a cup.
Maple syrup can also serve as a one-to-one substitution for other liquid sweeteners, such as honey, molasses and corn syrup.

And, with the holidays coming up, here's a great recipe for Chocolate Maple Syrup.. for yourself or to give as a gift.

CHOCOLATE MAPLE SYRUP

Ingredients
1-1/2 cups pure maple syrup
4 Tbsp unsweetened DARK cocoa powder
1/4 cup sweet butter, chopped
Pinch of salt

Directions
Heat maple syrup in small sturdy saucepan over moderate heat until hot.
Whisk in cocoa powder, butter, and pinch of salt. Turn down to simmer and whisk for a minute.
Serve syrup warm.
Syrup keeps, covered and chilled, 1 week.