Brazilian Brigadeiros Bark – Rum chilli chocolate


So where would you like to go today. On a virtual culinary tour of an exotic land? How about sunny sensual Brazil. My favourite blogger couple the Mukherjees, set the theme of the month for Chefs Across Boundaries (a group of like minded foodies and bloggers) with Brazil as the place to discover, So decided to give u a sneak peak into the cuisine with an awesome Brigadeiros bark.


Brigadeiros are traditionally similar to a truffle covered with chocolate vermicelli that is quite common in Brazil.

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Me being me. Wanted to give it a spiked spiced twist. Made a chilli rum chocolate bark with a mix of dried cranberry, homemade candied orange peel and pistachio with sea salt.

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A riot of flavours doing the samba in your mouth.



500 gms Morde dark chocolate, chopped

1 teaspoon chili powder

1 tablespoon dark rum

2-3 tbsp chopped candied orange peel

2-3 tbsp chopped dried cranberries

2-3 tbsp chopped pistachios

sea salt


  1. Melt the chopped chocolate over a double boiler,
  2. Add chili powder and rum. Mix well.
  3. On a parchment lined baking sheet spread melted chocolate in 3 sections to a 1/2 inch thickness.
  4. Mix one section with candied orange peel, one section with dried cranberries and one section with pistachio and sea salt
  5. Allow to cool completely.
  6. Set it in the fridge for a while till they are stiff.
  7. Break apart bark and store in the fridge.