B for Brazil ~ Brigaderio

Event: BM #44
Choice of country: Federative Republic of Brazil
Capital City: Brasilia
Official Language: Portuguese

From Argentina, I am moving towards the largest nation of the south American continent, Brazil. It is the world's fifth largest country and borders all other south American countries excepting Chile and Ecuador and home to a greater part of Amazon rainforest. The European sailors and merchants gave the name "Brazil" to the area in reference to a tree that once used to grow widely along the Brazilian coast called brazilwood while the native people called it "Pindorama" - the land of palm trees. It was ruled by Portugal for centuries and so Portuguese happens to be the official language. In fact it is the largest Portuguese speaking nation in the world and the only Portuguese speaking nation among Americas. 

There has been influx of immigrants starting from Portugal who occupied the country in 1500 to the African slaves who were bought to work in sugarcane plantations when cane sugar happened to be Brazil's important export in 1600's. There was the discovery of gold in the region and the Brazilian gold rush brought immigrants from Portugal and their colonies in 1700's. And then there were other European nations fighting with Portugal for the power.  These changes have naturally resulted in a diverse cuisine across the nation. Especially the Portuguese and African cooking have greatly influenced the Brazilian cuisine. The cuisine varies region wise reflecting the country's diverse population - the natives and the immigrants. And for the same reason, Brazil has no one national dish but an assortment of dishes from various regions. It is world's largest coffee producer for the last 150 years and naturally coffee is the national beverage of Brazil.
 
Half of my cooking for the mega marathon was done during my kids' summer holidays and so I planned the dishes in such a way that my trials would be treats for them. These brigaderios were one of them and both my kids were asking for more servings. It remains my daughter's top most favorite among the dishes I tried so far for this marathon and she keeps asking me when I would be making another batch. No wonder considering that it a delicious staple at kids' birthday parties across Brazil and served as dessert during holidays and feasts.

Brigadeiro is a popular Brazilian chocolate bonbon that was created in the 1940s and named after one of the country's prominent political and military figure, Brigadier Eduardo Gomes. They are equally liked in Portugal as well and goes by the name 'Brigadier' there. It is known as 'Negrinhi' in some southern states of Brazil, literally meaning "black". It is surprising that how quickly a few ingredients could be turned into yummy fudge balls that satisfies anyone's sweet tooth. The only trick in making these chewy brigaderios is to cook until it reaches a correct consistency. It should be thick and sticky to shape into balls. Here is a video which would be helpful if you decide to make these chewy goodies.
(Info source:wiki)
 
Ingredients:
14 oz / 400 gm sweetened condensed milk
3 tbsp cocoa powder
2 tbsp butter + extra for greasing
Chocolate sprinkles for coating

Method:
* Heat the butter in a sauce pan. Add the condensed milk and cocoa powder next and keep cooking on medium flame, stirring occasionally. When the mixture starts to simmer, lower the heat and continue stirring to avoid the mixture from sticking and burning to the bottom of the pan. Follow the directions even if you are using a nonstick pan.
* Continue cooking until the mixture reaches a sticky fudge consistency, about 10 - 15 minutes. When you scoop a spoon of mixture, lift and turn it upside down, it should stick to the spoon for a few seconds before it drops back into the pan. 
(Most of the recipes mention that you should cook until you start to see the bottom of the pan. I used a non-stick pan and this clue for doneness didn't work for me. And DO NOT be tempted to cook until it turns into a solid mass. If you did by any chance, add a few tbsp of milk and cook slightly to fix it. It should still be a semi solid mass when done.)
* Transfer the mixture into a heat-proof wide plate and let it cool for about 10 - 15 minutes. Place the plate in refrigerator for about 30 minutes or until they firm up.
* Lightly grease your palms with butter before shaping the brigaderios. Roll about a tsp of the mixture (between your palms) at a time to make even sized balls. Roll them in chocolate sprinkles to coat evenly and place them in individual paper cups. 
(I made tbsp. sized  balls instead. In case you don't have chocolate sprinkles, just get creative and try rolling them in icing sugar, crushed nuts, colorful sprinkles or whatever you prefer.)
* Stick them back in the refrigerator until firm, about 15 minutes.

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