- This plate could help you
win in a Brazilian election, you never know one day
you might need that. (upbeat music) (popping) Hang on, (whirring) you see that? Yeap, that's a bulb. But if I just pan down a moment, (laughing)
just literally before, I started pressing record on the camera, the bulb just went... It's fine. Today we're doing another video for my "Taste the World" playlist. The playlist in which I travel the world from my very kitchen, it does save on the jet lag, it does save on the travel cost. But, you guys absolutely
love this playlist, if you've missed any of the others today at the end of this video have a Barrathon and check out the others. But this one today, The National Truffle of Brazil has been requested. every single time I do this video. People bombard me, "You must try this". And I was gonna do it on a
four, three, two, one video because the ingredients are very minimal. But they look absolutely
stonking indeed don't they? They look like little cupcakes. And the primary ingredient
is Condensed milk, which I think is in my top three things that if I had to live on one
thing for the rest of my life? Number one would be Paprika, that'd be a bit dry would not see. Number two, probably Tacos, three, a tin of condensed milk, yes. I just got this vision
of me on a dessert island with (laughs) Paprika, Tacos,
and then Condensed milk. Now just like "Cast Away". (lips babbling) Now my knowledge of Brazil is just limited to mainly to footballers
like Ronaldinho, Juninho, Bebeto, Romario all that stuff. So when I pronounce Brigadeiros, that's how I wanna pronounce it. And, but Wikipedia does say Briga-dej-ru; is a traditional Brazilian dessert. But that's how you
pronounce it, Briga-dej-ru. I'm not gonna be able to keep that up. My mind just wants to say Brigadeiro, that's what we're doing. But they look sensational
and it's supposed to have like a nice soft
consistency on the outside. You roll it in different toppings. Primarily chocolate
sprinkles, which I've got. But I've also got some
alternative options. Now apparently, the original
name of the Brigadeiros thing, is linked to the presidential campaign of a bloke called Eduardo. (fast chattering) Blah blah blah blah blah. And apparently this treat was made, I think to sort of support
his election campaign. But despite the support
received, Eduardo Gomez was defeated and the election was won by then General Eurico Gaspar Dutra, who happens to be my next door neighbour. Some of you will believe that. Honestly it's just a joke. (clapping) Let's start. (clanking)
(upbeat disco music) And there we go, (laughing)
this stuff is going everywhere. I've never managed to successfully
open a tin of like this without getting it, cause
it's normally filled... Which is quite rare these
days, filled to the brim, (sucking) Oh my gosh, yeah! Get the condensed milk, like literally I could just eat that. And that would be a dessert. This could be the
Brazilian national dessert and that would be fine. Next step, feed your dogs. I forgot to feed the dogs
and they're hungry, hang on. (whirring) Here he comes. (footsteps stomping) Next step, unnecessary salt bae. (upbeat music) And I know it sounds ridiculous but adding a little bit of salt
even to melted chocolate Jamie Oliver taught me that actually, I saw it on a show, like,
it really does help. So, do do that. (upbeat music) Cocoa powder, and what we're gonna do is take a table spoon measure, and get four table spoons of that. And then, one, two, boom table spoons of
room temperature butter. Well actually it can
be as cold as you like, it's just quite warm in here today. We're gonna melt this all through. (tapping) Oh, right okay. This is gonna be the most
intense part of this recipe. I'm getting on a medium low flame and we're gonna start
to melt that together. And I'm gonna keep stirring it constantly. Now this is the reason why it's intense, apparently, first of all you melt it down, and get the butter and the cocoa powder, even the salt and the condensed milk all together as one big happy team. But then, consistently...and
I've got a feeling cause I've done like a
cake battery thing before a bit like this, that was a weird recipe about three years ago. The pan could burn, so you
gotta keep stirring it, constantly, and not talk to the camera, and take your eye off it, Okay? Do not do that. Make sure you keep...yeah. (clanking) Duh duh duh, oh yes. The condensed milk starting
to absorb the cocoa powder; the butter melting though it too to kind of like a glossy
thick consistent mixture. So I'm gonna just try and
keep stirring it for now. Well I'm gonna stir it all the time, but I'm gonna make sure
I really stir it now to get those lumps out. Just take a look at this, Huh? That is sensational, nice and smooth, you can see the benefit of the spatula where you're just sort of pushing it around like this. Ha, but you wanna keep it off the sides. Apparently, we bring it to
a little bit of a simmer, so we'll keep doing that,
it shouldn't take long with the sugar content in there but I am just gonna keep mixing. (fast-paced disco music) It's quite an interesting
one 'cause I can see it starting to thicken up already, and that's only been a couple of minutes. Some of the recipes I saw
said to literally melt it and not even simmer it
like we're doing now. Others said to, like, keep
this on a really slow heat for about thirty minutes,
even forty-five minutes. So, I'm gonna go for
something sort of in between, around about ten to fifteen. But you can see, if I
don't stir it there, look how that can ruin your pan. You really gotta keep it moving. (upbeat percussion music) Now turn it right down
to a lower heat now. One tip that I did find,
though, was at the moment if I brush like that, it kind of goes straight back into the spot. Can you see? But apparently, if we get
it a little bit thicker, it will take a couple of seconds. So, I'll keep stirring
it over that low flame. Not boiling it anymore,
but just a nice steady heat until we're at that stage
and my arm doesn't fall off. (chuckling) The arm is starting to go. Little repetitive strain injury. I don't know if you remember that gadget I had where
you stuck it in the pan, pressed the button, and it
sort of mixed it for you. That would be amazing right now. But, I think I'm there. (tapping) There we go, all right let's
put it on that surface there. Oh, can you see? Let's have a little look. And if you push it back, one-two-three. Well that's more than two,
three seconds, isn't it? But I can see how it's a bit
more thickened now as well and I like that concept,
when we roll it later that's probably gonna help us. And obviously it's still warm so it's gonna be more manoeuvrable. When it chills, it should
be even easier to roll. (plate scraping) We just get ourselves a serving plate, and some butter, and grease it up. This just stops it sticking
to the plate apparently. All right, Daniel-son,
a bit of wax on wax off. Looking good, non-slip surface. Ching-ching. (cash register dings)
All right, look at this. (laughing) Down it goes. Very dark and glossy. This smells so good. (clanking) Oh my gosh! (footsteps stomping) (clanking) What the heck was that? (footsteps clanging)
(wind whooshing) (door squeaking) (door bangs) I could have sworn I just saw a fox. Must have been busting (laughing) sorry. But we are seeing the benefit, again, of the spatula, 'cause you can really push and get in all those grooves just to make sure you get
a load on your work top. (laughing) It sort of resembles cake batter, and cake icing, and smells of brownies all at the same time. Look at that, huh? This plate could help you
win in a Brazilian election. You never know, one day
you might need that. It's strangely really, really hot. And I remember some
Brazilian folk telling me that with this, when
you get to this stage, you're so, like, keen to taste it that once you've chilled
it you just kind of eat it. You don't worry about
rolling it into balls, or you just put sprinkles on top, ohh! As it is, 'cause it is, that, I mean, I wish I could sort of let
you feel how hot that is. We need to let this
cool to room temperature and then chill it in the
fridge for an absolute minimum of an hour. So, I'll see you when
it gets to that point. (whooshing)
All right, extension update, then
kitchen is basically done we've just kept all the wrapper on it because this week we
did loads of painting. We even got some on the walls. (laughing) The skirting with the gloss, oh my gosh. I hate doing that so much. I wallpapered that far wall as well. So this week ahead we're gonna have some, some flooring down there. We'll have some flooring in the utility. But the main flooring for
this area is actually on hold. The manufacturer shut down, so there might be a bit
of a delay with that. But, I should still be
able to film in here. Also, the blinds are on hold. The blinds for the
window and the blindfold. They're on hold by about
three to four weeks. But we think we should be
okay to still film in here. If not, we've still got
the area around there, but we're on the home stretch
now and we're so excited, relieved, and excited. Okay, this plate is no longer an inferno. It's at room temperature. I just wanted to show you, like, how sort of rubbery this is. Can you see that? I'm not gonna taste it. It smells sensational. I really want to, but no. Now, it is going in the fridge
to cool down for, I'd say, at least an hour. I think an overnight
chill would be amazing. (choc0late sprinkles shaking) For the outer coating on the truffles, it seems to be that
the chocolate sprinkles is the most common one as
per that picture we saw. I also got some, I think they call this Rainbow Vermicelli sugar
strands or something. This pot was a pound for
this, Or they did sell one with a unicorn head on it
for kids two pound fifty from the exact same
place, exact same amount, but the unicorn head. Today, it didn't get me, some
days it would, but not today. Also got some coconut, and this is some Pistachio Kernels which
we now are gonna bash up. I just figured, the four of these would be a nice sort of colour contrast
to show you some options. (paper crackling)
But if we just leave it like that, and don't bash it up, I think, um, the truffle
will look like it's ill, like it's got warts or something. So we need to bash these nuts fine, or we can just put it in a food processor. (tapping) Just wondering why it's,
like, vibrating so much. Oh no, that's because its a dining table. I should be using the kitchen surface, but the best light in
this kitchen is right here at the moment. Just giving it like a
little encouragement spank. No, we don't like that word in videos. Tap, just to create them from
being big old fat kernels, (whizzing) to little nuggets like that. Ah, there we go. That's a bit better. Okay, so with my toppings
all nice and done, they are ready to drench and
coat those rolled up balls. I'm really excited for this. The one other thing to show you, is, I found these mini cupcake cases 'cause it seems to be, once you make them, I was worried actually whether they'd just kinda go "meh" and
go flat in, in heat, so maybe we'll keep them in the fridge. But also seems to be that
the most popular thing is to put them in mini cupcake cases so you can kind of
carry them around Brazil to your heart's content. Wow, (laughing) That looks
so firm, let's have a look. Ah, that has actually been ninety minutes, for the last sort of five minutes at least I've basically
been using the old bulb and doing "Addams Family"
Uncle Fester impressions. It's clammy, but it
feels like it's moldable. I think we get this
rolled up now, coat it, and keep it chilled. And if you'll excuse the
echo, I'm gonna do it out here in the new part of the kitchen because the light is fantastic. (upbeat music)
(plate scrapping) So what I'm gonna do is
take an ice cream scoop and scrape it like this. Ugh! I do have some slightly
greased hands as well. Look at that, that's
amazing, look at that! I'm gonna quickly do
four so I can show you the four different toppings, all right? (upbeat jazz music) Yeah that's my fourth one. You can see why you gotta
keep your hands greased. But, well I've got enough just here. Ah! Let's roll! All right, classic one. Oh my gosh, it's gripping
so well, look at that. Ah yes, I love it! (upbeat jazz music) Ah, That is amazing. (upbeat jazz music) (laughing)
That's like Christmas. It's like rolling snow on it. Ah, this is so fun. (upbeat jazz music) (crunching) Ah, yes. Such a contrast in the colours. I'm loving this. (laughing)
This is probably the most fun looking one out of the lot. This is the kids party one. Looks like an Everlasting Gobstopper, or just like an edible disco ball. (crunching) (laughs)
Brilliant. I think it's fair to say that these look bloominng, stonking and indeedy. I've got loads of mixture left so I'm gonna make some more,
and I'll see you in a minute. All right I've got some
helpers on the case now. - Okay. - Look how many sprinkles
- Oh wow. - there are.
(laughs) - Can we do, could I do a bit of both? - [Barry] I knew you would say that Chloe, yes you can, mate. - Oh yes!
(clanking) - [Barry] Now you all right down there? Look at that. (toppings sprinkling) Sprinkles
- Just gonna go over here. - [Barry] Hahaha - Get some chocolate. - [Barry] Nice, thanks mate, thanks for mixing it all together. Brilliant. That's really good, thanks.
(chuckles) - You'll know its mine. - Yeah I will. If you ever wanna run for any sort of senior position in Brazil,
this won't help you, but, I don't know which one to go for. I'm gonna go for the classic one. - Mmm, wow, these are nice. - They're chocolatey.
- Ah! - Very chocolatey.
- Mm-hm! - It's got that sort of
softness in the middle like the picture showed
us, but a firm outside. That is naughty, Oh! - Yummy though. - Rich, and they're really like - Aargh! Rich. - Strong, rich Chloe, yeah? (laughs). - (indistinct mumbling) - What? - They taste of brownies a bit. - They do, don't they? - That is it.
- Yeah. - They taste like brownie truffles. And I imagine every little coat on the outside really enhances it, but that is stonking. - Harder. - What do you think? - I'm goog. - I'm goog? (laughing) They are extremely addictive. They're kind of like the thing
that you eat and you're like "I could have another one"
but they're very very naughty. I can see why they are the
Brazilian national truffle. Are you, What's the
matter....My mouth's so dry. Go get some drink then if you want mate. - Save my throat - Oh, its all of you, is it?
(laughing) (background noise drowns the speaker) - If you've seen any recipes,
from around the world that interest you, or
if you're from a country like, "You must try this!" Please let me know down below and I'll add it to the playlist. Don't forget to check out the rest of the "Taste the World" playlist
for other inspiration. They are absolutely sensational. Really, really excited for those. See you next time. Bye bye. (whirring) ♪ Check your level player ♪ ♪ No matter what your style ♪ ♪ The kitchen's for me ♪ ♪ Sideburns, Moustache, Goatie, ♪ ♪ Maybe all three ♪ (bouncy music) - [Barry] All right so this is them left for two and a half hours, and you can see that
they're holding their shape. I just put my sexy lens
on just because I love all these little intricate
details that you pick up with the different toppings that you use. So I really, really hope
you give these a go.
