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A favourite Brazilian chocolaty sweet that is chewy like a bonbon. Easy to make and scrumptious to eat, serve them in little cake cases for easy pick up. These classic Brigadeiros would make the perfect food gift for friends and family. If preferred coat in multi-coloured sugar strands instead – ideal for kids parties. These simple treats only take 40 mins to make and just delicious.

  • Serves: 4

  • Prep time: 25 mins

    plus cooling time

  • Cooking time: 15 mins

  • Total time: 40 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

Add finely grated orange rind for a zest twist, and try rolling the mixture in different coloured cake decorations for a colourful display.


  • 397g can sweetened condensed milk
  • 4tbsp cocoa powder
  • ¼tsp salt
  • 30g unsalted butter
  • 1tsp vanilla extract
  • Chocolate strands for decoration


  1. Pour the condensed milk into a heavy based saucepan. Sift the cocoa powder on top and mix in along with the salt.
  2. Cook, stirring constantly, over a low heat, keeping the mixture barely simmering to prevent burning and sticking and cook for 10-15 mins, until mixture becomes very thick and shiny and starts to pull away from the bottom and sides of the pan.
  3. Remove from heat and stir in the butter and the vanilla. Scrape into a heatproof bowl and leave to cool then chill for about 30 mins.
  4. Divide the mixture into approx.20 pieces and each piece into a ball – if the mixture is too sticky to handle, brush your hands light with a little vegetable oil.
  5. Put the chocolate strands on a small plate and roll each sweetie in the strands to coat all over then place in a small cake case and chill until ready to serve.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Pain coco: coconut milk bread as in Tahiti – Italian Cuisine

In French Polynesia, nothing is thrown away. Here is the recipe for bread made with coconut milk. Delicious at breakfast and for a Sunday brunch in true Tahitian style

Nothing is thrown away from the coconut. The "pig" of French Polynesia is the coconut palm, which thrives here. In Polynesia cultivation is not an easy thing, or the islands are too rich in water or in constant struggle against drought, the temperatures are tropical all year round and the sun shines mercilessly. Few plants survive in this seemingly heavenly natural environment, and the coconut palm is one of them. The coconut is used here for everything: you drink the water of the green cocci, you get the pulp from the ripe ones, the shells of the walnuts were used as containers or as clothes, the outside of the walnut burns like wood, you use to make ropes and natural fibers, its smoke keeps insects away, with the leaves it makes the roof to the huts. For years the local economy has been based on copra, or desiccated coconut pulp, and the local cuisine is based on coconut. It is drunk, eaten raw, on the barbecue, dried but above all it is made into cooking oil and cosmetics.

The encounter with the baguette

In the kitchen, coconut milk has met the French baguette, the most widespread bread in the islands of French Polynesia that have been part of the overseas territories for more than two centuries. Here there was no cow's milk or cream, and coconut milk has become an excellent substitute. The influence, however, is also that of China, which, thanks to its Anglo-Saxon pastries, uses milk and coconut oil for various desserts.
Thus was born the pain cocò, a sweet sandwich that, depending on the recipe, becomes table bread, a breakfast cake or a dessert after dinner. Very good, resists the prevailing humidity and remains edible even after a tropical downpour, grilled is better than a true brioche with real Normandy butter, and is even good with cheeses and cured meats.
Of the basic Polynesian cuisine, where raw fish reigns supreme in every menu, it is not boring, and one would like to bring it back with it. So here's the recipe, to make it at home and overcome nostalgia.

Ingredients for two baguettes

250g of 00 flour
100 ml of coconut milk
50 ml of warm water
3 tablespoons of coconut oil
1 packet of powdered brewer's yeast
1 pinch of salt
a little butter to butter the baguette pan
grated coconut (optional)


In a bowl mix the flour and baking powder, add a pinch of salt, mix the mixture well. Add the warm water and then the coconut milk flush, after shaking it well. Mix and knead for 10 minutes, by hand or in a kneader.
Form a ball with the dough and let it rest in a salad bowl covered with a cloth for 2 hours, in a warm, damp place and away from drafts.

Knead again with coconut oil, form the two baguettes and place them in the previously buttered form. Let rise for another 2 hours. If desired, sprinkle with grated coconut.

Lightly cut the surface of the baguette and bake at 180 degrees for about 50 minutes (check the cooking with a toothpick, when it is dry the bread is cooked). Remove from the oven and let cool before serving.etnic

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addresses for milk tea – Italian Cuisine

Bologna: here is where to enjoy the Taiwanese drink made with tea, milk and tapioca pearls

Who said that Bologna is a city that is refractory to new trends in gastronomy? The capital of Emilia is no longer just tortellini and tagliatelle. Bologna allows itself to be colonized by new trends: ramen, bibimbap, poke … and even bubble tea.

The Taiwanese-based drink tea, milk and tapioca pearls (later flavored and enticed in the most disparate ways, from fruit jellies to the aroma of taro) it landed in Italy a few years ago. After the first timid steps in Milan, he has now also conquered Bologna. Where it is now normal to see teenagers of all nationalities shoot with colored bibitons in their hands.

In addition to the places we discovered (and tried!) We also received qbiQ Pokeria & Bubble Tea, which combines Hawaiian and Taiwanese cuisine, and Green Cafe, inside the Mercato delle Erbe, where you can drink bubble tea by munching on chicken wings .

Here 6 addresses where to drink bubble tea in Bologna

Café of the Academy

One of the most beloved bars in Bologna. In a slightly fané atmosphere, with the background music of local songwriters, you can have breakfast, a quick lunch break … or a snack with bubble tea. From a year to the historic owner, there is a Chinese management, and the two souls, cappuccino and Taiwanese tea, coexist perfectly.


Koi Fashion Health Food: a challenging name for this little street in via Petroni, in the heart of the university area, which offers lesser known Asian specialties (they say they refer directly to Hong Kong cuisine), such as langya potatoes, sago pudding or indeed the milk tea.

Ing Boba Tea

Boba tea is another name for the bubble tea. In this little shop you can choose from many customizations of your drink: the type of tea, the "solid" part – coconut jelly, tapioca pearls, red beans… – temperature, milk and much more (does anyone want to try the cream cheese topping?). Abstain from eternal indecision.


Opened in 2014, the restaurant in Via Nosadella was one of the first, if not the first one the first, bubble tea shop to inaugurate in the city. Of authentic Asian, in the management and in the menu, there is little: one of the must of the menu is the ‘Cappucciotto’ with milk whipped and flavored in various ways. But we're here to have fun and drink something sweet, not to be a philologist, right?

Trix Tea

Another super popular address for drinking bubble tea in Bologna. A few steps from the station we find bubble tea in all its flavors – including several 'special' with coconut. They have also recently added to the menu bubble waffle, waffles with giant bubbles to fill with fruit and ice cream. Because let's face it: there are never enough absurd Asian trends. Especially when they raise their blood sugar.

Flos Bubble Tea

This is the place that has definitively cleared bubble tea in Bologna. Its very central location, Via Caduti di Cefalonia, has meant that the sweetened powdered milk, gummy balls of tapioca and tea appeared in many of the selfies taken in Piazza Maggiore. A celebration of multiculturalism, in the kitchen and beyond.