issue 16// vol 47 life & style // no. 17

a

d maybe even sustainable!

    
   
 
 
   

Hannah
yle Editor

Photo by Morgan Hannah

OF etd Ge
CHOCOL2Te-DIPPeD
“BRIJADEIROS

Ingredients:
- 1 can (14 ounces) of sweetened condensed milk
- 4 tosp cocoa powder, sifted
- 2 tosp butter, plus more for rolling balls

-a pinch of salt
VarteD - sprinkles
> e These bite-sized chocolate bon-bons are traditionally made of sweetened condensed milk,
iN } “B 8 L LS chocolate powder, eggs, and butter. They are then hand rolled individually and covered in melted
chocolate and sprinkles. Different toppings and flavours like lime, passion fruit, pistachio, white
chocolate, and Nutella can be experimented with. Get creative!

Jients: In a sauce-pan, mix together the sweetened condensed milk, cocoa powder, salt, and the
ned bocconcini butter over medium-low heat until it is thick. Make sure to give this mixture ample attention
-virgin olive oil and constantly mix to prevent burning.

ers, finely chopped Let the mixture cool to room temperature then, in a plate or bowl, spread out your
hopped parsley leaves sprinkles. Once the brigadeiro mixture is cool, grease your hands with butter and
hopped thyme leaves roll the brigadeiros into little balls, then roll the balls through the sprinkles and

lot, thinly sliced place them in paper candy cups when serving. Why not use all this time

1 kosher salt we've been given to make up a couple of these sweet spherical

ground black pepper treats, put ‘em in fancy boxes, and earn some side cash at
markets and in stores? OR eat them all right away.

d, salted, and oiled to perfection? All you gotta

a shallot, mix it all in half a cup of olive oil, and

ad boys 'til fully coated! And hey, if you're in

, YOU can even use powdered, pre-prepared

2 will still taste good!

1row these flavourful cheese balls into

sen or black olives and halved cherry

‘ill serve as a light dressing.