Perrine Punwani Blum


This is an amazing Brazilian sweet that can be enjoyed by children as well as adults.


Unsweetened cocoa: 3 tbsp

Butter: 1 tbsp

Condensed milk: 1 can (14 ounces or 400 grams)


Combine cocoa, butter and condensed milk in a saucepan over medium heat. Keep stirring until the mixture has thickened (this usually takes about 10 minutes). Remove from heat and cool. Form into small balls and they are ready to eat immediately or can be refrigerated for later.

South Asian touch:

Add in crushed cardamom to your condensed milk when you add the cocoa powder.

Hispanic touch:

Add cinnamon and a little cayenne pepper when you add the cocoa powder.

70 calories; protein 1.7g 3% DV; carbohydrates 11.1g 4% DV; fat 2.4g 4% DV; cholesterol 8.2mg 3% DV; sodium 29.2mg 1% DV.
This recipe has been adapted from a recipe by ROMINA_BR on


Easy to Make Challah Bread

Servings 1 loaf
Challah recipe that I love. My modification is that I swap out the all purpose flour with bread flour. It makes all the difference.


  • Mixer
  • Mixing bowl
  • Knife
  • Baking sheet
  • Parchment paper


  • 1 cup water (luke warm)
  • 2 tsp yeast (active dry or instant)
  • 4 cups flour (all purpose or bread flour)
  • 2 tsp salt
  • 1/4 cup sugar (granulated)
  • 2 eggs (large)
  • 1 egg yolk (save the egg white for the egg wash)
  • 1/4 cup vegetable oil (you can substitute melted butter )


  • Mix the yeast in water and a pinch of sugar. Stand for 5 to 10 minutes till froth appears on top.
  • Mix flour, salt and sugar in a mixer or by hand.
  • Make a well at the center of the dry ingredient mix and add eggs, yolk and oil. Whisk to form a slurry.
  • Pour the yeast mixture into the slurry and mix with a wooden spoon or rubber spatula to make a dough. Knead the dough for 6-8 minutes in mixer or 10 minutes by hand till it can form and hold a ball shape.
  • Place the dough in a warm area for 11/2 to 2 hours till it rises and doubles
  • Divide the dough into 3 pieces and roll into ropes. Gather and squeeze the ropes together at the top and braid together.
  • Line a baking sheet with parchment paper, place the loaf in it and sprinkle with flour. Cover with towel, and rest for 1 hour, till it has risen.
  • Brush the dough with a mixture of egg-white& water. Pre-heat the oven 350F (175C)
  • Bake for 30 to 35 minutes until golden brown. Cool the challah.


Braided Challah Dough
You can wrap the challah tightly in plastic wrap and store at room temperature for up to 5 days.
This recipe has been adapted from Emma Christiansen's recipe on
Author: Perrine Punwani-Blum
Course: Side Dish
Keyword: bread, challah, high holidays, jewish bread


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