Chocolate Caramel Pav. Sorted Eats Brazil
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Date: 2020-08-17
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Comments and reviews: 10
MizzNijna
Okay, so I've spent the last week watching tons of Sorted vids and I am confused.
Can someone explain to me the difference between caramel and toffee, cuz in one vid Ben said caramel is melted butter and sugar, and I agree with that, that, that is what caramel is in Sweden too.
But now he said what they put in that cake was caramel, and that, to me looked like toofee.
BEN sort it out and stop confusing us viewers who may be fluent in your languae but it isn't our first.
Define what counts as toffee and what counts as caramel right now, and then stick to it!
reply
Okay, so I've spent the last week watching tons of Sorted vids and I am confused.
Can someone explain to me the difference between caramel and toffee, cuz in one vid Ben said caramel is melted butter and sugar, and I agree with that, that, that is what caramel is in Sweden too.
But now he said what they put in that cake was caramel, and that, to me looked like toofee.
BEN sort it out and stop confusing us viewers who may be fluent in your languae but it isn't our first.
Define what counts as toffee and what counts as caramel right now, and then stick to it!
reply
Laura
It looks lovely! In Venezuela (right next to Brazil) we call it Marquesa, we quickly pass the Maria biscuits through a bowl with milk, or coffe works too, just a few seconds, that way it softens and the cake ends up smoother and creamy, and it adds a tiny milky flavor. I hope you can give it a try, if you liked it these way you're going to absolutly love it with milk. Cheers from Venezuela!
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It looks lovely! In Venezuela (right next to Brazil) we call it Marquesa, we quickly pass the Maria biscuits through a bowl with milk, or coffe works too, just a few seconds, that way it softens and the cake ends up smoother and creamy, and it adds a tiny milky flavor. I hope you can give it a try, if you liked it these way you're going to absolutly love it with milk. Cheers from Venezuela!
reply
BeefAndPumpkinSoup
I see you are expanding your territory by doing foods from all over the world. Could you please make Ultimate Nasi Lemak with Sambal Lobster, Smoked Spiced Beef, Duck Rendang, Soft Boiled Quail Eggs, Chilli Roasted Peanuts, Fresh Japanese Cucumbers, & Fried Anchovies? Pretty please?
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I see you are expanding your territory by doing foods from all over the world. Could you please make Ultimate Nasi Lemak with Sambal Lobster, Smoked Spiced Beef, Duck Rendang, Soft Boiled Quail Eggs, Chilli Roasted Peanuts, Fresh Japanese Cucumbers, & Fried Anchovies? Pretty please?
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EC
The first two layers remind me of Marquesa, a Venezuelan dish that has alternating layers of milk-dunked Maria cookies (the Venezuelan kind) and (usually medium-dark) chocolate. I hope you all do more Venezuelan recipes, since all our food is so delicious. Cheers!
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The first two layers remind me of Marquesa, a Venezuelan dish that has alternating layers of milk-dunked Maria cookies (the Venezuelan kind) and (usually medium-dark) chocolate. I hope you all do more Venezuelan recipes, since all our food is so delicious. Cheers!
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Isadora
Also, most brazilian recipes dip the biscuits in milk to make them softer. The moist biscuits give the dessert an over-all creaminess instead of the two different textures I imagine you'd get with dry biscuits
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Also, most brazilian recipes dip the biscuits in milk to make them softer. The moist biscuits give the dessert an over-all creaminess instead of the two different textures I imagine you'd get with dry biscuits
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Notes
1: 15 while homogeneous is acceptable in quotidian language, the more accurate term would be a homologous mixture. -5 points to hufflepuff, +5 to ravenclaw. (Sorry, Ben. Turns out you're not Ravenclaw material)
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1: 15 while homogeneous is acceptable in quotidian language, the more accurate term would be a homologous mixture. -5 points to hufflepuff, +5 to ravenclaw. (Sorry, Ben. Turns out you're not Ravenclaw material)
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Brendan
if i maked this, i think i will let the cream simmer and add jell-o powder in it because we dont have an oven, and if i add jell-o powder i would just leave it for a few hours there in the fridge.
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if i maked this, i think i will let the cream simmer and add jell-o powder in it because we dont have an oven, and if i add jell-o powder i would just leave it for a few hours there in the fridge.
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Fabyo
You should try to dip the biscuit in milk just before assembling. But if you prefer the crunchy texture of the biscuit, it is ok if you don't want to do it!
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You should try to dip the biscuit in milk just before assembling. But if you prefer the crunchy texture of the biscuit, it is ok if you don't want to do it!
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88Hyo
Usually the layer between the biscuits/cookies/whatever is mad eiwth condensed milk, but I think it's not a very comon ingredient outside of South America.
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Usually the layer between the biscuits/cookies/whatever is mad eiwth condensed milk, but I think it's not a very comon ingredient outside of South America.
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Sof.
Omg I've been looking for this for so long. (I didn't know the name of it + thought it was Turkish) thank you guys so much! This one is my fav for sure!
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Omg I've been looking for this for so long. (I didn't know the name of it + thought it was Turkish) thank you guys so much! This one is my fav for sure!
reply
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