Nuts, Seeds & Pastes

Brigadeiro in gelato

Brigadeiro is a Brazilian confection made by slow-cooking sweetened condensed milk with unsweetened cocoa powder and a little butter into a dense fudge. In gelato it works as a sweet, dairy-rich chocolate paste or ripple that contributes sugars, milk solids and cocoa flavor.

Balancing parameters

Per 100 g of product, verified against independent food-science sources (listed below).

ParameterValue
Total Solids84.4%
Water15.6%
Sugars43.2%
Fat14.2%
MSNF21.5%
Protein9.3%
POD (sweetening power)45
PAC (anti-freezing power)54.7

Typical use: About 5-15% of the mix, used as a flavor paste or as a swirled variegate.

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How to use it in gelato

Because brigadeiro is essentially concentrated sweetened condensed milk, it is very high in sugars and milk solids (MSNF around 21%), so it raises both POD (sweetening power near 45, sucrose=100) and PAC (anti-freezing power near 55) strongly, softening the finished gelato and improving scoopability. Use it as a swirled variegate or as a Brazilian-style chocolate flavor base, and reduce the recipe's other added sugars and skim-milk powder to compensate. Its cocoa and milk proteins add body while the moderate (~14%) fat lends creaminess. Keep dosing modest to avoid an overly soft, sticky, over-sweet mix.

Origin & background

The brigadeiro was created in Brazil in the mid-1940s and named after Brigadier Eduardo Gomes, an Air Force officer who ran in the 1945 presidential election. Sweetened condensed milk and cocoa were affordable, shelf-stable staples during the postwar years, which helped the candy spread quickly across the country. It remains Brazil's most iconic party sweet.

Frequently asked questions

Sources

More nuts, seeds & pastes ingredients

Substitutes for Brigadeiro