What a dessert has to do with politics? Brigadeiro has indeed a strong connection.
The origin of the name “brigadeiro” is linked to the presidential campaign of Brigadier Eduardo Gomes, a candidate for the Brazilian Presidency in 1946. One of his supporters, a member of a traditional Carioca family (i.e. a person who is born in Rio de Janeiro), created this confection and named it under the candidate’s title. The “brigadier’s sweet” became popular, and the name was eventually shortened to just “BRIGADEIRO”. Despite the support received, the brigadier was defeated and his opponent won the election. Even though the Brigadier did not win the election, he has become immortalized among Brazilians as one of their favorite sweet bites.
The traditional recipe is simple and asks for a few basic ingredients:
- 1 can condensed milk (14 oz or 397 mL)
- 2-3 tbsp cocoa powder (more or less according to your preference)
- 1 tbsp butter
- Add all the ingredients into a pan and cook the ingredients over medium heat stirring constantly with a wooden spoon or a spatula. Mixing is important to prevent the mixture from burning.
- Cook it until the brigadeiro thickens and you can see the bottom of the pan for a few seconds.
- Pour onto a greased plate and allow it to cool down.
- Roll and shape into small balls and roll them into chocolate sprinkles.
The traditional recipe is delicious but foodies are always looking for new ways of improving old recipes. This has been happening for years. Foodies in Brazil, and now around the world, keep adapting the recipe, substituting ingredients, and creating new flavors to entice the appetite and make us crave the new flavor.
Wasabi brigadeiro with sparking ruby chocolate pebbles is one of the many gourmet versions of this delicious mini bite. The recipe was developed by Chef Renata Arassiro, Callebaut Ambassador in Brazil. Thank you Chef Arassiro for your permission to publish this recipe on the blog.
Wasabi Brigadeiro with Sparkling Ruby Chocolate Pebbles
- 395 g of condensed milk
- 100 g of heavy cream (35%)
- 60 g dark chocolate
- 30 g unsalted butter
- 15 g 100% cocoa powder
- 30 g glucose or another inverted sugar (honey, light molasses or golden syrup)
- 3 g wasabi powder*
- Dilute the wasabi in the hot cream and set aside.
- Melt the butter and then add the cocoa powder, mixing well to dissolve all the cocoa in the butter
- Add the condensed milk, chocolate, glucose and cream with wasabi
- Mix well and cook over low heat, stirring constantly until the bottom of the pan appears and achieve a rolling point.
- Place the brigadeiro in a container and cover the surface with a plastic film.
- Allow cooling completely before rolling into small balls
Ruby stones Ingredients
- Q.B. ruby chocolate in callets
- White sparkling powder (for confectionery)
- Place the ruby chocolate in a food processor and break into small pieces, without beating too much so the chocolate does not melt and acquire a pasty consistency.
- Add a little sparkling powder and mix well.
Roll the brigadeiros with 12 g each and roll in the sparkling ruby chocolate pebbles.
*Note – The amount of wasabi you use is optional, but be careful not to overdo it and overpower the ruby chocolate flavor.
I will post a few brigadeiro recipes in the coming weeks. Meanwhile, enjoy the recipes above.