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How-To

Cooking Class: A Sweet Bite of Brazil

Class description: Leticia Moreinos reveals the secrets to brigadeiros, a classic candy from her native Brazil. Prerequisites: None (except maybe a sweet tooth).

Fine Cooking Issue 98

Chef and class instructor Leticia Moreinos

 

Cooking teacher Leticia Moreinos has one thing on her mind: to put Brazilian cooking on the map. “Brazilian food is too often bunched in with other Latin American foods,” says Leticia. “I want everyone to know that we have our own very distinctive cuisine.”

 

A native of Rio de Janeiro, Leticia learned to cook from her family’s housekeeper—and collected dozens of recipes in the process. As an adult, she moved to New York to go to culinary school and later worked at some of the city’s most renowned French restaurants. But those childhood recipes haunted her, and it wasn’t long before she gave up sauces and reductions to return to her roots.

 

Now, she’s spreading the word through her popular Brazilian cooking classes, including this one, on Brazil’s national treat: the brigadeiro.

 

Brigadeiros may look like truffles, but they’re more like little fudge balls made with sweetened condensed milk and covered not with cocoa powder but sprinkles. Leticia shows us how to make Chocolate Brigadeiros, beginning to end. Or try one of her variations on the classic: Coconut or Pistachio brigadeiros

Chocolate, Coconut, and Pistachio Brigadeiros

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