Brigadeiros
When I was a little girl, there were commercials for Lindt chocolate on television. I remember how delicious the ribbon of oozing chocolate looked. Back then people watched commercials because they had no choice. There was no skipping ads, or recording shows without a big to-do (specifically a VHS tape, and a VCR). I remember, in the commercial, a guy in a chef's hat stirred the chocolate, lovingly, in romantic lighting. Then it cut to sultry close-ups of the liquid chocolate pouring into a form.
This time, it's 2019, not 1989. Not it's later than it was, and it's getting later still. It's never been quite so late, I think! If you catch my drift, I'm talking about this moment, and how there has never been a better time to make fresh chocolate yourself, at home. No preservatives or emulsifiers added. Just four components: Condensed milk (sugar), cocoa powder, and butter.
For 20 minutes of stirring, it will be you and a wooden spoon. You're going to spend some quality time together. An intense 20 minutes, and then you'll realize that you know how to make chocolate truffles at home, for a tiny fraction of the cost of chocalatiers, and you will realize that the stirring was worth it.
Get a little high on these.
Warm up the butter in a saucepan over low heat. Turn off heat once butter is melted (careful not to let it burn).
Sift the cocoa powder into your warm butter. Stir until cocoa powder dissolves completely into the butter.
Add the can of sweetened condensed milk to the cocoa and butter mixture. Cook on medium heat, stirring continuously.
Stir, stir, stir. Don't stop stirring. If mixture begins to bubble, lower the heat. Keep lowering until heat is as low as possible. Keep stirring until mixture begins to have resistance, and sticks to the sides of the pan.
Once you
Ingredients
Directions
Warm up the butter in a saucepan over low heat. Turn off heat once butter is melted (careful not to let it burn).
Sift the cocoa powder into your warm butter. Stir until cocoa powder dissolves completely into the butter.
Add the can of sweetened condensed milk to the cocoa and butter mixture. Cook on medium heat, stirring continuously.
Stir, stir, stir. Don't stop stirring. If mixture begins to bubble, lower the heat. Keep lowering until heat is as low as possible. Keep stirring until mixture begins to have resistance, and sticks to the sides of the pan.
Once you