Tag Archives: Brazil

Claudia: A Photo Essay

Claudia: A Photo Essay

An amazing story and I had to share it.


Most of the football pictures I’ve taken in Brazil are pretty self explanatory…  there’s a kick around going on somewhere in Rio and not too much more to add. But this one troubles me a bit. The story behind it isn’t a good one. The mother of the family, Claudia da Silva Ferreira, was shot in March by police who thought she was an armed drug dealer during a shoot-out. She was in the wrong place at the wrong time. She later died in shocking circumstances, falling from the police van on the way to hospital. I visited their home a couple of weeks after it happened with a colleague who was interviewing Claudia’s husband and this was taken as we were leaving and the kids began playing again… a brief moment of normality at a tragic time for the family.
_MG_0364_TB_web(Credit: Interview and words by Angelica Melo /…

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Chocolate Brigadeiros from Brazil


Brigadeiros, or chocolate bon bons, were created in Brazil in the 1940s to support a candidate’s campaign who was running for President. This no-bake gooey, chocolate-y, caramel-y treat is super delicious!

Brigadeiros from Brazil 2

Prep Time: 45 min Total Time: 1 hr 30 min Servings: 40


2 cans (14 oz each) sweetened condensed milk (not evaporated)
1/4 cup unsweetened baking cocoa
2 tablespoons unsalted butter
1/2 cup chopped pistachio nuts
1/3 cup chopped sliced almonds
1/3 cup shredded coconut
1/3 cup chocolate candy sprinkles
1/3 cup colored candy sprinkles


1) Grease large shallow pan or platter with butter. In 4-quart nonstick heavy saucepan, heat condensed milk, cocoa and 2 tablespoons butter to boiling, stirring constantly with wooden spoon. Reduce heat to medium-low; cook 10 to 15 minutes, stirring constantly, until mixture is thick and shiny and starts to pull away from bottom and side of saucepan when pan is tilted. Pour mixture into shallow pan; cool completely (refrigerate to firm up faster).

2) Place remaining ingredients in separate small bowls. Use teaspoon or melon baller to scoop truffle mixture, then use greased hands to shape into 1- to 1 1/2-inch balls. Roll each ball in pistachios, almonds, coconut or sprinkles. Place in mini paper baking cups.
3Store tightly covered at room temperature up to 2 days or in the refrigerator up to 1 week.

To make rolling the balls easier, chill the truffle mixture in the refrigerator until firm before scooping and rolling it. Toast the almonds and/or pistachios, if desired, before rolling the truffles. Put a variety of truffles in small gift boxes for friends and family.