In Brazil, chocolate is not just a delicacy; He’s a real celebrity. Although the country is not one of the world’s main producers of its raw material, cocoa, Brazilians have a special relationship with this delicacy. Since time immemorial, chocolate has been an essential part of celebrations, especially during Easter, the pinnacle of indulgence in traditional treats.
To understand the importance of chocolate in Brazilian culture, it is crucial to explore the roots of cocoa, the raw material that gives life to this delicacy. Cocoa is cultivated mainly in tropical regions, such as the Amazon and Bahia, where the climate and soil provide ideal conditions for its growth. Portuguese colonizers introduced cocoa to Brazil in the 17th century, and since then, it has become an essential part of agriculture and the economy in several regions of the country.
The transformation process of the cocoa in chocolate it is a complex alchemy that involves fermenting, drying, roasting and grinding cocoa beans. This meticulous process results in a cocoa paste that can be combined with sugar and other ingredients to create a wide variety of chocolate products, from simple bars to extravagant truffles and sophisticated desserts.
Easter is an especially significant time for chocolate lovers in Brazil. It is during this period that supermarket shelves are flooded with an exuberant array of chocolate eggs, pralines and desserts that celebrate the divine taste of chocolate. The Easter egg is perhaps the most emblematic icon of this festival. Made from milk chocolate, white chocolate or dark chocolate, these eggs are often filled with delicious surprises, such as miniature chocolates or toys.
Featured dessert on the Easter table
However, when it comes to Brazilians’ favorite dessert at Easter time, one delicacy in particular stands out: the classic and irresistible “Chocolate trifle”. This dessert is a true institution on Brazilian Easter tables, combining layers of cookies, chocolate cream and chocolate icing. Its preparation is relatively simple, but the result is an explosion of flavor that pleases all palates.
To prepare a traditional Chocolate Pavé, start by preparing the chocolate cream, which consists of melted chocolate, condensed milk, cream and a pinch of vanilla essence. Then dip the cookies in a mixture of milk and rum to soften slightly. Now it’s time to assemble the pavé: on a platter, alternate layers of soaked cookies and chocolate cream, ending with a generous layer of cream on top.
Once assembled, the Chocolate Pavé should be refrigerated for a few hours, allowing the flavors to blend and the cookies to absorb the cream, resulting in a smooth, creamy texture. Before serving, decorate with chocolate shavings or cocoa powder for an elegant finishing touch.
Chocolate Pavé is more than just a dessert; It is a symbol of love, celebration and tradition. It’s a gustatory memory of happy moments shared with loved ones during Easter, filling our hearts and palates with joy.
In short, chocolate has a special place in the hearts of Brazilians, especially during Easter. Whether in the form of decorated chocolate eggs or the classic Chocolate Pavé, this delicacy continues to bring people together around the table, celebrating the sweetness of life and the abundance of happy moments. So, this Easter, let the tempting aroma of chocolate envelop you and indulge in this heavenly indulgence. After all, it’s time to celebrate, savor and share the true flavor of Brazilian Easter.
Alfajor pave – Recipe
World cocoa producers
The largest cocoa producers in the world, in descending order of estimated annual production, are:
- Costa do Marfim: 2.2 million tons.
- Gana: 811.7 thousand tons.
- Indonesia: 784 thousand tons.
- Nigeria: 350.1 thousand tons.
- Ecuador: 283.7 thousand tons.
- Cameroon: 280 thousand tons.
- Brazil: 250 thousand tons.
Other countries:
- Colombia: 55,298 thousand tons.
- Peru: 47,000 thousand tons.
- Dominican Republic: 42,000 thousand tons.
- Vietnam: 40,000 thousand tons.
Comments:
- The data above are estimates and may vary depending on the source consulted.
- World cocoa production in the 2022/2023 harvest was estimated at 5.7 million tons.
- Ivory Coast is responsible for around 40% of world cocoa production.
- Africa is the continent that produces the most cocoa, with around 70% of world production.
- Brazil is the largest cocoa producer in Latin America.
