Have you ever tasted something so good, so sublime that it instantly brought you back to a time in your life you wouldn’t trade in for any other moment? When I tasted these fantastic Chocolate dew drops of Gold from “Only Brigadeiro” this morning I was instantly dreaming of those days. After my first bite of the Espresso Brigadeiro the first thing that struck me was the flavor, and then like a symphony’s crescendo the texture contrast just took over. In the background I tasted the other flavors which incorporated it all. “Only Brigadeiro” is guided by owner Roselane Perez using a family recipe that is over 50 years old and very high quality ingredients like Belgian Chocolate. Brazilian Brigadeiros in this part of the country really are decadent treats, as they are rarely made in New Mexican Bakeries, and really good ones are hard to find anyway. I loved the flavor the sweetness and balance of these desserts, and they are worth every effort it takes to get them. For now you can get them at the Downtown Farmers Market or Santa Fe Rail Farmers Market.
Brigadeiro a simple Brazilian chocolate bonbon, created in the 1940 and named after Brigadier Eduardo Gomes, whose shape is reminiscent of that of some varieties of chocolate truffles. It is a very popular candy in Brazil and in Portugal and it is usually served as a dessert and at birthday parties. Some of the flavors Chef Perez makes are but not limited to as follows:
Orange zest Brigadeiro
Lemon zest Brigadeiro
Apricot & Orange Brigadeiro
Some of the Special orders are-
Creme Brûlée Brigadeiro
Port Wine Brigadeiro
May be ordered soon @ the New Mexico Farm to Table Delivery Service
Our menu !!
Below is a Peanut Truffle Recipe I want to share
Trufas de Paçoca (Peanut Truffles)
- 7 ounces milk chocolate, chopped
- 1 cup crunchy roasted peanut butter
- 1 cup crunchy roasted peanut butter
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 3 tablespoons unsalted butter, at room temperature
- 12 paçocas (about 10 ounces)
- 1 to 2 pounds bittersweet chocolate (60-70 % cocoa solids)
Step 1 Place the milk chocolate in a stainless steel bowl and set it over a pot of simmering water. Make sure the bottom of the bowl doesn’t touch the water. Melt the chocolate, stirring constantly with a rubber spatula. Before the chocolate is all melted, remove the bowl from the heat and stir it as it finishes melting – this prevents the chocolate from overheating. Let it cool at room temperature without allowing it to harden, about 15 minutes.
Step 2 While the chocolate is cooling, place the peanut butter, sugar and salt in the bowl of a food processor. Process for 3 to 5 minutes, making sure the sugar and salt are all dissolved in the peanut butter. Add the cooled chocolate and process until everything is well mixed. Add the butter and continue to process until the butter is all melted, about 2 more minutes. At this point the mixture will be slightly warm.
Step 3 Evenly divide the mixture between two plastic containers. Let cool to room temperature then cover with a tight lid and place it in the refrigerator for at least 6 hours, preferably overnight. (The filling can be kept in the refrigerator for up to 2 weeks).
Step 4 Using a teaspoon, make little balls using the palm of your hands and place them on a flat baking sheet lined with parchment paper. As you work, the heat of your hands will slightly melt the filling and will stick in your hands. Clean your hands often and work with half a batch at a time, keeping the other half cold in the refrigerator. Chill the balls in the refrigerator to set, about 30 minutes. Remove them from the refrigerator about 3 to 5 minutes before dipping them in the melted chocolate to avoid a shock of temperatures.
Step 5 Crumble the paçocas with your hands until it’s a coarse powder and place it in a large shallow dish.
Step 6 Melt 2/3 of the bittersweet chocolate in a metal bowl set over a pot of simmering water. Make sure the bottom of the bowl doesn’t touch the water. Stir the chocolate with a spatula. As with the prior chocolate, remove the bowl from the heat before it is all melted and finish the melting by stirring it. Add the remaining 1/3 of chopped chocolate to the bowl (off the heat). Stir with a rubber spatula to melt the new chocolate into the already melted chocolate and leave it at room temperature for about 10 minutes (at this point the chocolate should be at 88 F).
Step 7 Organize your working space with the tray of truffles on your left, the melted chocolate in the middle, and the crumbled paçoca on your right. Using a chocolate fork, dip each peanut truffle into the melted chocolate, covering the whole outside surface. Lift each truffle out of the chocolate and shake the fork gently up and down to let the excess chocolate drop off. Immediately roll each truffle in the crumbled paçoca until it’s fully covered. Let the chocolate fully set before removing truffles from the crumbled paçocas. Alternatively, you can just sprinkle some crumbled paçoca on the top of the truffle immediately after dipping and place on a baking sheet to set.
Step 8 Place the truffles in a plastic container with a tight-fitting lid and keep them in a dry place at cool room temperature for up to 3 weeks.