Brigadeiros, a Brazilian treat with a taste of history

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When I think about Brazil my heart always warms up. Not only because one of my best friends is from that beautiful part of South America, but also because of the richness of its culinary world and culture.

The first time that I tasted a brigadeiro I fall in love with them! For those who never had this sweet experience yet, let me give you an introduction. Brigadeiro is a chocolate truffle-like bon-bon that was named after Brigadeiro Eduardo Gomez, a Brazilian air force leader who ran for president several times during the 1940s. During his campaign, history says that Brazilian women raised money for Gómez by selling sweet chocolate balls made with condensed milk as a base, calling them “brigadeiros” for short. Though Gómez did not win the election, this amazing sweet treat remains a staple at Brazilian birthday parties and gatherings. They are incredible rich in flavor and can be eaten straight up or used as a topping on other pastries or cakes.

That being said, brigadeiros make up a big part of the Brazilian culture and is considered a national icon. They are generally made in Brazilian homes and it can be eaten with spoon straight from the pot, which is why it can sometimes be called “brigadeiro de colher” (spoon brigadeiro). Traditional ones are shaped into small balls covered in chocolate sprinkles and placed in a small cupcake mold. This dessert is normally served to children at birthday parties and is eaten after the birthday cake. The brigadeiro may also be served in different reunions, especially when friends get together. It has a sentimental value to most Brazilians.

Flavors like amaretto, mocha coffee, coconut, passion fruit, lemon, banana, pistachio, nuit, almond, doce de leite (caramel), marzipan, prestigio (chocolate filling with coconut), zabaglione, Grana Padano cheese and guava paste, and much more!

Today, we celebrate Brazil for its warm heart, reach culture and sweet bridageiros. Here is a simple recipe for you to try, taste and see. Have fun and enjoy them. The only risk is that you will not be able to stop eating them!

Chocolate brigadeiros:

Ingredients

1 tablespoon (14.79 mL) butter
One 14-ounce can condensed milk
3 tablespoons (44.37 ml) cocoa powder or Nesquick powder (American cocoa powder is a little bit less sweet)*
Chocolate sprinkles

Directions

In a medium saucepan over medium-low heat, melt the butter. Add the condensed milk and cocoa powder. Stir well with a spoon until your butter is melted and everything looks thoroughly mixed. Continuously stir your chocolate until it’s thick and you can clearly see the bottom of the pan when stirring. Use a large wooden spoon to do this. Don’t stop stirring for the entire time your mixture is on the stove top. As your mixture heats, it will gradually thicken. In about 10 to 15 minutes, it should be done. When it seems thick enough, turn off your stovetop. The consistency should be firm and should hold together. Pour it into a dish and let cool to room temperature, about 15-20 minutes. If you are not planning to make the brigadeiros the same day, you can keep it in the fridge for up to 3 days or in the freezer.

Once you think it’s cool enough, test a section by trying to roll it into a ball. It should hold its shape. Lightly grease your hands with butter and roll about a teaspoon of brigadiero between your palms to form 1 1/2-inch balls.

Roll them in your favorite chocolate sprinkles and place them into small paper cups.

You can always change the toppings for shredded coconut, crushed nuts like pistachio, walnuts, crystal sugar, etc. The possibilities are endless. Be creative, have fun and share with family and friends to celebrate the Brazilian cheerful and warm spirit.

Setting no boundaries in the pastry world

Posted on May 4, 2014 by Karina Sesso

For all those pastry lovers who are adventurous enough to stand, drawning up in the chill of a harsh NYC winter before the clock marks 6 am, at the door of one of the most creative bakeries in downtown Manhattan, the name of Dominique Ansel, sounds like sweet melody in their ears. There is a reason for this pastry madness and commotional human behavior. Pastry Chef Dominique Ansel’s marriage between a buttery traditional French croissant with a funky American fried doughnut named “The Cronut”.

This laminated, glazed, fried in grape seed oil croissant-doughnut injected with the filling of the month, like caramelized apple and Tahitian vanilla cream, born on May 10, 2013 with US Patent has broken the rules of traditional pastry making and has spread rapidly across the national and international borders.

For his creator and pastry master, Dominique Ansel, “the cronut”, is just one manifestation of his love for pastry, joy for the scientific rigor of the craft, and years of expertise in the matter. Born and raise in Beauvais, France, started working his way up in Fauchon, the Fabergé of sweets on the Place de la Madeleine in Paris, and then in the United States, for six successful years as the Pastry Chef in the acclaimed restaurant Daniel from Daniel Boulud.

Though he may be the most inventive pastry chef going in New York City and beyond, his early beginning are as humble as his present attitude. With only 16 years old- Chef Ansel started washing dishes and swept floors at a family restaurant. With no money to afford culinary training, he decided to enlist to the military where he managed to get a job in the kitchen. After saving enough money to move to the City of Lights, Paris, his tenacity and hard work paid him the ticket to work his way up to a permanent job at Fauchon. Moving up in the company to the point of opening new shops abroad and training young bakers. Eager to explore new culinary possibilities, back in 2006, he landed in the City that never sleeps, to take over the top pastry job at Daniel. Ambitious enough to spread his wings and unleash his creative mind in the pastry business, Chef Ansel, open his own casual pastry shop and center of operations in Soho, NYC back in 2011. The idea has been simple from the start: traditional creations like macarons, cannelés de Bordeaux and his own version of the Breton pastry kouign amann.

As creativity started being unleashed, chef Ansel began to think up to the point that many creations inspired by American flavors were born, like: “the Frozen S’more”. A vanilla-flavored core of frozen custard in a chocolate feuilletine wafer under a layer of marshmallow stabbed with an applewood-smoked willow brach and torched to order.

And if you are hungry for more and happens to be in the city this spring, the latest wild creation of Chef Ansel for this season has arrived and caused big commotion as usual. “The waffogato”, an innovative twist on the Italian affogato, in which strong hot espresso is poured over a scoop of vanilla ice cream. In Chef Ansel’s new confection and version of the affogato, he manages to convert the affogato into a breakfast treat, as the vanilla ice cream takes the shape of a waffle enhanced with Belgium waffle bits, and the maple syrup-scented espresso is poured over. Another crazy idea that sets the existence of no boundaries in the pastry world.

A Swedish sweet tradition

Posted on December 29, 2013 by Karina Sesso

The magic of food is that it can take us to discover the deepest secrets that relies between a meal, an ingredient, an aroma, to the history and culture of the country is originated.

During this past Christmas, my friends and I decided to cook traditional food from our countries, that reminds us to this particular Holiday season. That is how I got to learn how to make Lussekatt, by the hand of my friend Elin. These wonderful and tasty spiced yeast-leavened sweet saffron buns, with a delicate touch of nutmeg and raisins, are a party in your mouth!

The buns are baked into many traditional shapes, of which the simplest is a reversed S-shape. In Sweden they are traditionally eaten during Advent and especially on Saint Lucy’s day on December 13. But I am a believer that once you tried one of this sweet treats, you will want to eat them all year round!

To prove I am a good girl (in case Santa is still around and wants to bring more presents…) I decided to share this traditional recipe with you all.

Enjoy them and include them in your own Holiday tradition!

Lussekatt Ingredients:

150 grams melted butter

1 gram saffron

18 oz milk

50 grams fresh yeast

250 grams Quark

1-1/2 tbsp sugar

1 tbsp cardamom

1 tsp salt

1 whole egg

3 cups All purpose flour

1 cup raisins

Lussekatt procedure:

In a big bowl combine the melted butter, slightly heated milk and yeast, and mix well. Add saffron previously grounded with a mortar and pestle, sugar, salt, cardamom, one egg and raisins.Mix well to combine and gradually add the sifted flour

Combine until a dough that pulls out of the bowl forms. Be careful to not overwork the dough. Cover the dough inside the bowl with a clean kitchen towel and or plastic film and let it proof in a warm environment (like on top of your stove) for 1 hour or until double in size

Once it proofed, work the dough on a clean floured table. Cut it in quarters and start shaping little logs of dough that will be shaped in a reverse S-shape

once you shape your lussekatt, placed them in a buttered baking pan, cover with kitchen towel and or plastic film, and let them proof once more time, about 40 minutes to an hour

Once proofed, egg wash your pastries and bake them in a preheated oven at 400 F for 5 to 8 minutes or until nice color

let them cool and enjoy them with milk and good company!

You will enjoy every bite of these sweet pastries… I guarantee it!

Ciao Bologna!

Posted on March 27, 2013 by Karina Sesso

My Italian blood is calling, and a visit to my relatives from the Northern Italian Region of Emilia-Romagna, is on the list. So, after getting my carry-on ready, I am on my way to la cittá di Bologna!

This city well-known as a cultural and tourist centre, being the home of one of the most prestigious universities of the world: la Universitá di Bologna, is also a great culinary choice as it offers everything your palate could desire

Splendid Parma hams, tasty Parmigiano Reggiano, pig rearing, aceto balsamico, milk and dairy produce, and an endless paradise of pasta fresca in a variety of forms and shapes like: ravioli, tortellini (for which there are around 101 different recipes invented in Bologna-as the locals say), agnolotti, capelletini, lasagne and more, . And, as my grandmother Angela used to said: “the secret of a great fresh pasta is using always the fresh ingredients and never change the recipe”. Believe me, every rasdora (housewife) in Bologna master this respect and technique for the art of pasta making. Pasta dough is carefully kneaded, pulled out by hand or rolled out thin with a rolling-pin that pass through generations to generations as a precious trophy

Many Italians cities have a nickname that describes its historical origin. Bologna is known as: Bologna la Dotta (Bologna that Learned) alluding to the fact it is the home of Europe’s oldest university founded in 1911, and Bologna la Grassa. Even though the epithet “fat” sound a little bit negative, it reveals the preference for the ample and sumptuous cuisine of their native city. What this means? Simple: cooking according traditional recipes, respecting the ingredients and spending long time in the kitchen. Forget about innovative cuisine in this part of the world. It is all about tradition. A beautiful tradition that is served and tasted at the table of each Italian home as well as their restaurants

Like my paccheri pasta con Ragú alla Bolognesa that was enjoyed to the last bite!

But nothing says more Bologna la Grassa-culinary speaking- than Mortadella

Ground pork meat and long strips of fat that gives the mosaic appearance and the unique taste, plus the secret mixture of herbs that every Italian butcher will add, gives mortadella its incomparable taste that makes everyone happy

Sausages like: salama da sugo (pig’s liver and tongue wrapped in a coating of ground neck of pork), coppa (delicious antipasto made with meat from the pig’s neck), pancetta (fatty bacon from the belly of the pig), salsiccia (fresh sausage made from pork and beef mixed with baco) and cotechino (made with pork rind, lean pork, fat and seasonings), a favorite in Emilia-Romagna served with lentils and sauerkraut

but, what else makes Bologna a fantastic culinary and cultural destination?

We can not forget about the delicious and traditional pastries like: torta di risso, one of my favorites served at Gamberini, a magical pasticceria that first opened its doors back in 1907

Turrone, panforte, cannoli, spumeti, biscotti, chocolato, gelato,… all ready to transform your life in a Dolce Vita!

The tradition of the city…

The music of their hearts…

The celebration of their culture and food…

and, let’s not forget the celebration of their first passion: fútbol, that will make you scream: forza Italia!- at any game

The richest produce of their soil

The richest juice of the grapes in their vines …

All these and much more, makes this amazing city full of tradition and culture, a destination that will warm your heart, body and soul. Ciao bella Bologna!

A taste of my sweet Paris

Posted on March 26, 2013 by Karina Sesso

Finally it has come, my visit to Paris. A magical city with charm and beauty all around

Many reasons can bring you to this City of Lights. You name it: fashion, art, culture,romantic scape, etc. For me it’s all about pastries. So, I have raised the bar and my goal was set: map on hand, comfortable but fashionable shoes, camera on hand, and an empty stomach ready to taste the best pastry and chocolate creations this magical city has to offer! Time frame?: 48 hours. Ready, set, go!

My list of best patisseries and chocolate shops of Paris has many names on it: Laduree, Pierre Herme, Jean-Paul Hévin, La Maison du Chocolat, Patrick Roger, Gérard Mulot … but, after visiting them all, I have chosen to dedicate this post to one of my favorite patisseries as my palate has tasted and spoken: Cafe Pouchkine

With no less appreciation for the rest of patisseries from my list, Café Pouchkine Paris, has captivated my eyes and all my taste buds. Located in the ground floor of the Printemps Department Store, the renowned pastry chef Emmanuel Ryon, has accomplished to honor each classic French pastry with his unique touch of Russian flavors and ingredients that represent him

Caramel, chocolate, pistachio, lemon, vanilla, rum, fresh fruit, spiced flavors of the world that burst in your mouth and awake all your senses take many forms in Cafe Pouchkine!

All bring us together to this amazing patisserie that enchants you with its Russian charm as soon as you enter through its doors

éclairs with many flavors like chocolate and caramel

Millefeuille made of caramelized puff pastry between layers of light Bourbon-vanilla chantilly

Cakes full of flavors and textures, like the Caramel and Honey cakes

and one of my favorites: The Prague Cake, traditional chocolate genoise, with layers of mousse au chocolat, spiced with chunky green apple marmalade

not your typical strudel at Cafe Pouchkine. A bite of this fine pastry filled with apple compote and pistachios, will delight your senses to the extreme!

amazing chocolate creations for all seasons

Unique macaroons in shape, color and flavors that are impossible to resist

A beautiful Rose Pouchkine made of pistachio biscuit with fruit compote and pistachio cream embellished with white chocolate petals kissed by golden leaves

and because sometimes simple is the best, this tarte aux amandes, was my first choice to start my day in Paris, with a cup of hot chocolate… Bonjour!

With many incredible choices it is hard to choose your favorites, but I have to say that the Gateau citron meringue called my attention

its heart of sharp lemon surrounded by a smooth and fluffy genoise cake, with the delicate touch of a rich and soft meringue, can take you to the other realm!

Saved for later: my Baba Stainlas. Believe me when I say that you have not tried a real baba rum cake until you taste this one!

A spiced cake, with a center of caramelized vanilla-rum creme and caramelized pate phyllo dough for an extra crunch and contrast in texture, that is out of this world!

Finally, after my two days of best pastry hunting, with a full stomach, a warm heart and exhausted feet, I happily can said: mission accomplish. Once again, my sweet Paris, got me craving for more!

Chocolate truffles: what a sweet mistake!…

Posted on June 1, 2012 by Karina Sesso

Oh, chocolate truffles… wonderful delights! … Do not be foolish by their hard chocolate exterior as their creamy interior will melt your heart and soul with each taste.

What a remarkable day, during the 1920s, when in the kitchen of the famed French culinary artisan: Auguste Escoffier, the chocolate truffle was born. As the books recorded, one of his apprentice who was following his daily kitchen routine of making pastry cream, accidentally poured the hot cream into a bowl of chocolate chunks rather than the bowl of sugared eggs. As he realized the chocolate and cream mixture hardened allowing him to work the chocolate paste, he started forming a bumpy ball to not waste the precious chocolate. Then, for an extra touch, he rolled his new creation in cocoa powder. This curious apprentice was so shock by their resemblance to the mushroom-like truffles of the French countryside that he called them: Chocolate truffles!

From that time on, chocolate truffles, are one of the most irresistible treats with impressive taste and fancy looks enjoyed by all ages.

Why not celebrate this accidental truffle birth by gathering your family and friends around the kitchen and making some?. They are so easy to prepare. Have fun and do not be afraid of making any mistake!

CHOCOLATE TRUFFLES

Ingredients

250 grams of bittersweet chocolate (I personally prefer Valrhona Guanaja 70%)*

1/2 vanilla pod

100 grams of heavy cream

80 grams of honey

50 grams of unsalted butter at room temperature

200 grams of bittersweet chocolate, for dipping

80 grams of cocoa powder

Procedure

1.- Finely chop the chocolate

2.- Open the vanilla pod in the half and scrape the seeds into a saucepan with the cream and honey

3.- Boil up the cream mixture and pour it over the chopped chocolate. Mix well until an even paste and add the butter. Cover with plastic wrap. Leave to cool at room temperature until firm

4.- Make balls about 1 inch in diameter. Place them in a tray lined with parchment paper. Leave in the refrigerator to stiffen

5.- Roll each chocolate truffle in cocoa powder. Leave them to dry for 1 hour

6.- Temper the rest of the bittersweet chocolate reserved for dipping. Place a small amount of tempered chocolate in your hands enough to roll the balls covering them very well

7.- Finally, roll the balls again in cocoa powder. Put them in a sieve and gently shake off any excess of cocoa powder

Vivre le macaron!

Posted on January 31, 2012 by Karina Sesso

When it comes to choose my favorites sweet indulges, “le macarons” are on top of the list. Let’s be honest, who can resist to this wonderful “small round cake with almonds”, described by Francois Rabelais, a gourmet writer who first mentioned the macaroon in 1552 in the Quart Livre

Introduced by Catherine de Médicis’ Chefs, this delicacy’s origins are Mediterranean, probably by the region of Andalusia in Spain. By 1492, before the expulsion of the Jews, food eaten had to be flourless and unleavened. Voila!, le macaron was the perfect answer to those restrictions.

This “cake of the blessed” as the Greeks used to call them, was introduced to France as a petit four and was quickly spread. By 1864 they were still biscuits made of almonds, egg whites and sugar. Soon the time of glory will take place by the skillful hand of the talented Louis-Ernest Ladureé, who revolutionised the macaroon.

Coffee, chocolate, vanilla and raspberry were the common flavors used for these petit fours with a fruity or creamy filling presented in gorgeous boxes signed by famous designers like: Sonia Rykiel and Anna Sui. Later on, Pierre Hermé who first started at Ladureé and then open his own pastry empire, reworked this classic with new tempting flavors and fillings, like the latest creation of this author: “the ketchup macaroon”

With no doubts, the macaroons are a signature of fine baking worthy to have a marked day in the calendar as “The Day of the Macaroon” stablished by Pierre Hermé by 2006. Who can resist to them? just a bite to this delicacy is enough to be enchanted.

Now that you know a little bit more about these wonderful delicacies, in case I inspired you enough to make them, here goes the recipe. Let’s get baking!

RASPBERRY MACAROONS

Before you get started in this challenged business of making macaroons, it is very important to follow these tips during the recipe process for optimum results:
Only use fresh egg whites that were clarified on the previous day. Take them out of the fridge at least 2 hours before preparing the macaroons
Choose the best quality of fine white almond powder. Always sift the almond powder and weigh it again after it
Sift the confectioners’ sugar in order to be very fine

Ingredients

200 grams of egg whites

50 grams of granulated sugar

1 teaspoon of fresh lemon juice

5 drops of pink food coloring

450 grams of sifted confectioners’ sugar

250 grams of white almond powder

A pinch of salt

200 grams of raspberry jam

Procedure

1.- In a bowl of an electric mixer, whisk the egg whites with the granulated sugar, the salt, the fresh lemon juice and the food coloring until very stiff peaks. Pour the sifted confectioners’ sugar and almond powder over the whisked egg whites. Stir with a spatula until the macaroon batter is homogeneous, smoother and shinier. Be careful to not deflate the batter too much as the macaroons will lose their round shape when piping

2.- Prepare a clean pastry bag with a small round pastry tip. Fill it with the macaroon paste. On a silicone baking sheet placed on an oven tray, shape into balls of 1 to 1-1/2 inch of diameter, for petits-fours macaroons. Lightly tap on the back of the oven tray to help the paste to spread smoothly. Let the piped macaroons dried at room temperature for 20 to 30 minutes. Tip: slightly touch the surface of the macaroon to prove if they are dried

3.- Bake the macaroons in a preheat oven at 300˚ F for 10 minutes.

4.- Allow the macaroons to cool before removing them from the silicone baking sheet.

5.- Garnish the macaroons with raspberry jam and then stick them together in twos.

Argentinian flavors in a bite

Posted on October 10, 2011 by Karina Sesso

For all those who have requested many times my recipe for the “Argentinian empanadas” (Argentinian style meat turnovers), here you have it. Now you can try to make them at home and share with family and friends at all times. They are the perfect food to make, bake, freeze and store in individuals packets and have them ready to go. Take them to the office for lunch (you will make new friends I promise you), get them ready for your kids so they can have a healthy snack when they come back from school or hide them for yourself in the fridge (good luck with that!). You can enjoy them either hot or cold. They are so easy to make that you are not going to believe it!. Once you have conquered this recipe nobody can stop you from making your own creations by replacing the meat filling with anything you like (try ham & cheese; tomato, mozzarella and ham; spinach & ricotta; cooked tuna, and much more)

You can either try to make the crust or use frozen pastry dough sold at your grocery store. If you go for the second option, allow the dough to defrost in the fridge overnight before using it.

For those who like to challenge themselves in the kitchen and have more time to spare, here goes my recipe for the empanada crust. Notice that this recipe is best for baked empanadas instead of the fried ones. If you ask me wich one I prefer or like most, the crust for baked empanadas is the answer as it is a healthier choice and stores better.

Crust for baked empanadas:

Ingredients

1 2/3 cup all-purpose flour
1 cup of Salmuera (brine). Prepare a concoction with dissolved salt in hot water and left aside until cold.
4 ounces of butter or margarine

Preparation
To make the crust, place the flour into a bowl and mix the margarine or butter into the flour using your fingers. Pour the Salmuera slowly into the mix and mix it with your fingers just until the dough comes together and can be formed easily into a ball. Let the dough rest (outside the fridge) for about half an hour. Divide the dough in small balls the size of half an egg. Then roll with a roller pin out to a thickness of 1/8-inch making a rounded shape.

Filling:

1 pound ground beef
2 tablespoons Corm oil
1 tablespoons of butter
1 large yellow onion chopped in small squares
2 hard-boiled eggs, finely chopped
1/2 cup green olives, finely chopped
2 tablespoons raisins
¼ cup chopped spring green onion (only the green part)
1 tablespoon ground hot and sweet paprika
1 tablespoon ground red dry spicy peppers
1 tablespoon cumin
Salt and freshly ground black pepper to taste

Preparation

In a large saucepan, melt the butter with corn oil together, and place the onions and stir them until transparent. Add the ground beef, next add the raisin, spices, salt and fresh ground black pepper to taste and stir with a wooden spoon to keep the meat broken-up. Pour over about a half cup of water and let it cook for about 10 minutes or until meat is completely cooked. Once cooked, place the filling in a bowl, let it cool off, cover it and put in the refrigerator (for better taste) overnight, otherwise if time does not permit, leave the filling for about an hour in the refrigerator. Once you have the mix cold then is when you add the hard-boiled eggs, green olives and spring green onions.

Egg wash:

1 egg, beaten
1 tablespoon milk or water

Filling the empanadas:

Take the dough you let to rest and divide the dough in small balls the size of half an egg. Then roll it out with a roller pin to a thickness of 1/8-inch making a rounded shape from each ball. Spoon the filling onto one half of each leaving room to fold in the other half and seal. Tab some warm water with your fingers, place in half of the ends so the dough will stick better, press the edges with the tip of a fork or you can do what we call in Argentina “repulgue” which instead of using the fork to seal you flip it upwards and press with your fingers. Place on a non-stick baking pan or add a thin layer of butter to the pan. Combine the ingredients for the egg wash and brush each empanada at the top. Pre heat the oven to 350 F and bake them until the crust turns light brown. Buen provecho y a disfrutar!

Do not be intimidated by doing the “repulgue”. Keep trying and remember that with good practice you will become a pro! You also have the option of closing and pressing the dough with the help of a fork

Time for me to make a visit to the kitchen and look for these delicious snacks in my freezer… so much working deserves a good prize! Yummy!

Umm Chocolate!

Posted on October 9, 2011 by Karina Sesso

Before arriving to Barcelona I heard about the CHOCOLATE-addiction that the Catalan citizens have. I honestly thought that it was just a cliché. Wrong!!!! (with buzz included). If you come to Barcelona you will find almost impossible to scape from this catchy addiction or chocolate therapy, as I like to call it. And if you are wondering If I have become a victim of this sweet addiction, you got the right answer: Si!!!!!! More than ever, I am crazy about chocolate!

As I said before, Barcelona, can not live without their “xocolata” (catalan word for chocolate). It is no coincidence that for centuries the city’s port was one of the main gateways to Europe of cocoa from America. Quickly it became the fashionable drink among nobles and aristocrats and absolutely essential in the high-standing meetings. Chocolate was good for everyone, specially to those notable families of the Catalan bourgeoisie, who made their fortunes at the end of the 19th century with the cocoa trade from the overseas colonies and its later transformation into chocolate

From their delicious hot chocolate with whipped cream, known as “a suís” (Swiss), typically paired with fried sweet dough called “churros”, served in most cafés and chocolate shops around the city, to the magnific chocolate show pieces and figures traditionally given to the kids by their godparents on Easter Monday called “Monas de Pascua”, made by well-known Pastry Chefs and Chocolatiers like Escribá, Oriol Balaguer, Baixas family and Enric Rovira, Barcelona is truly devoted to their chocolate!

Chocolate is an important ingredient of Catalan cuisine. It is used in savory dishes, in sauce bases and spicy sauces, for dishes with rabbit, chicken, squid, prawns and lobster. Even more, Catalans are such chocoholics that they have built their own chocolate museum called “Museu de la Xocolata”. And when you are given a chocolate bar as a ticket at the museum entrance, you know that chocolate is a serious business in this city!

“El Museu de la Xocolata” first open its doors in 2000 and it is one of top ten most visited museums in Barcelona. It is not hard to believe it as it offers activities to the whole family, like chocolate workshops for kids, birthday celebrations (I will consider this for next year if I am still in BCN) and guide tours. This museum belongs to “Escuela del Gremio de Pastelería de Barcelona” (Barcelona Pastry School) and has the purpose to promote the chocolate as a product with high nutritional, medicinal and cultural value

The visit to this museum is a fantastic trip through the history of chocolate. It starts in its origin, as a spicy drink consumed by the Aztecs gods, to the exquisite shape of a “bonbon” (small chocolate treats that were consumed by the members of the French Royal Court in the 18th century) and to the spectacular chocolate show pieces that are an amazed to all visitors

Master chocolatiers like Julio Carretero, Dominique Miró, and Josep Balcells, who appeared on the cover of National Geographic in 1984 with his chocolate figures, are some of the most well-known artists that this city owns

“Los Romanos” (The Romans) chocolate art piece by Dominique Miró is an example of the master chocolate work done by the Catalan artists that are exhibited at the museum

Different chocolate techniques were applied to made this art piece that captures all the feelings and emotions of their characters like: molding, sculpting, carving …

“Los Romanos” by Dominique Miró

you can feel the emotions of these roman soldiers just by looking at their faces and gestures…

The chocolate art pieces at this museum are incredible done and preserved that sometimes it is so hard to believe that were made with chocolate! Like this one called “Tauromanía” (bull fan) made by Catalan Chocolatier Julio Carretero

All the showpieces are covered with air-tight sealed glass cases to protect their shape and color. As well, the temperature of the museum is kept at the appropriate one for the chocolate preservation avoiding humidity and extreme heat. If all the conditions are well maintained, a chocolate art piece could last between ten to forty years!

Another show piece by Julio Carretero called “El Quijote de la Mancha”

More emotions perfectly captured in “El Quijote” chocolate show piece by Julio Carretero

The characters of the comic “Tin-Tin en su viaje a la luna” (Tin-Tin goes to the moon) by Catalan Master Chocolatier Dominique Miró

In this chocolate show piece, artist Cristina Sintes, well captures the emotions of this little boy in her piece called “Sentimientos” (Feelings). She carved the chocolate block to made this piece and used the chocolate spray technique as well to give a velvety final touch to her creation

Students at “La Escuela de Pastelería del Gremio de Barcelona” (Barcelona Pastry School) have their chance as well to participate in international chocolate competitions where the winners could see their own art pieces exhibited at the Museum. This year, the theme of the Chocolate competition was “Barcelona”. This chocolate piece had the first place in the competition and resembles the water fountain at “Las Ramblas” in the heart of the City

25 kilograms of chocolate were needed to make this art piece by the Chefs of the Barcelona Pastry School called “El Cuadrante” (The Quadrant)

It also required the used of serigraphy techniques for the final touch

Chef Jordi Sempere posed by the chocolate art piece that represents “La Sagrada Familia” (The Holy Family Cathedral) as he worked so hard to accomplish this art piece that was presented to Pope John Paul II in a celebration that honored his visit to the City

A picture that captures that “moment of Glory” where the Chefs of Barcelona Pastry School met the Pope and honored his presence at Cathedral “La Sagrada Familia”, is showed by this chocolate art piece at the museum

Working with chocolate requires much passion as precision

Patience is required when working with it as it is so sensitive and delicate. Forget about being in a rush if you decide to step into this art!

Umm …. chocolate!

chocolate ….

and more chocolate! … What our lives would be without it? … from the pleasure that we feel when it melts in our mouths at its first bite, to the amaze we experience when we look at chocolate show pieces made by artists and chocolatiers. Chocolate knows well how to bring joy and put a smile in faces of all ages with each unwrap!

Medieval character at “La Ribera”

Posted on September 15, 2011 by Karina Sesso

As maritime commerce grew in the 13th and 14th centuries, “Barrio de la Ribera” (“neighborhood of the waterfront”) became a populous residential district for the merchant class. Until recently, this area was known principally for its great church called: Santa María del Mar, and the well-known Museu Picasso (Picasso Museum). During the past decade, La Ribera, and in particular the zone within it called El Born, has become the city’s most fashionable district, with chic bars, restaurants, and boutiques. Be advised that it could get a little bit rowdy late at night, but it still retains its medieval character.

“Santa María del Mar” church

the inside of this church is beautiful too …

The bride & groom have left, only the red rose petals remains …

Visiting this extraordinarily graceful 14th century Catalan Gothic church Santa María del Mar is a must. It is a good way to clear your head before you continue exploring this bustling neighborhood

In Plaza de Santa María (Saint Mary Park), just behind the church, you can take a break in many of the chic bars, patisseries and restaurants around

this lady took my advice …

time to sit down, relax and enjoy a drink and a snack in company of good friends

even the amazing human statues find time to take a break along Plaza de Santa María

Paseo del Born (The Born promenade) is a wide and elegant tree-lined promenade with stone benches that makes it a good place for a breather. Once the site of medieval jousting tournaments, it became the main square and heart of the city during Barcelona’s seafaring heyday (13th to 18th century). Today apartment dwellers in its Gothic mansions are more commonly up in arms about the busy boutiques, outdoor cafes, bars and pastry shops that populate this neighborhood

right in the heart of this neighborhood, Pastry Chef Carles Mampel member of “Relais Dessert International” and with many world award prizes on the top of his toque (like Best Chocolatier, Lyon – France 2005 and best pastry chef of the world, Rimini – Italy 2004), has one of his four patisseries, bar and catering services: Bubó

with so many delicious sweet choices offered at this pastry shop, your head will go upside down too!

individual tarts

yum!

chocolate, raspberry, vanilla, passion fruit, nectarine, and much more flavors …

apple tart, Napoleons and much more

colorful macaroons

Bubó has its own tasting room where I decided to take a break and enjoy this exquisite individual tart

sponge cake, milk chocolate mousse, heart of clementine cream and confit covered in a shiny clementine chocolate glaze with chocolate decór on top … wow!

it was worth every bite!

after my sweet tasting at Bubó, it is time to keep walking and exploring the neighborhood

walking down carrer de la Argenteria (Argenteria street) and leaving behind the congestion of Via Laeitana, I arrived to “The Roman Great Wall”, where I was amazed by all the work of art found in the architecture of each building and cathedral around

can you see this hand painted mural on the wall of this building?

beautiful art displayed in this mosaic wall decór

it is always a good time to enjoy music from the local artists

reaching Sant Pere mes alt street, we find El Palau de la Música Catalana (The Catalan Music Palace). This magnificent 1908 music hall is over-the-top ornate and one of Barcelona’s Modernism masterpieces. Fantasy of ceramics and colored glass inside and out.

the mosaic work in the Palace of Catalan Music facade is amazing!

wow!

home sweet home for this little dove

this is surely the most exuberant music palace you will ever see!

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Medieval character at “La Ribera”

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Crust for baked empanadas:

Filling:

Egg wash:

Filling the empanadas:

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