I am loving all of the sun-dried brazil offerings right now! Next month, the Sun Dried Brazil Sertão will launch in reserve stores. This coffee instantly became a favorite amongst my partners. When you think of sun-dried coffeess, you might think of wild fruity notes. These sun-dried Brazil coffees will surprise you, the sun dried Brazil Sertão in particular. Flavors of milk chocolate and toffee with a malty sweetness. I really wanted to do a play on a traditional Brazilian dessert, and the first thing that came to mind was the classic brigadeiro.
Brigadeiro is a Brazilian sweet consisting of condensed milk butter and chocolate. Eating a brigadeiro is said to give people a familiar sensation because it is a way to remember happy times spent with family and friends. This is such an iconic dessert, and I really wanted to do something inspired by it.
When we talk about coffees at work, some words bewilder people. The word malty is one of those words. People associate the word malt with beer, which isn’t incorrect, but when you try to define a coffee with notes of beer, that’s when things get weird. To showcase malty, I topped this bark with crushed up whoppers (aka chocolate covered malt balls). Tasting this with the malt balls accentuates the bready or toast like flavors.
Sun Dried Brazil Sertão is a medium bodied coffee with a low acidity. Enjoy this coffee with milk chocolate and toffee.
- 12 ounces milk chocolate, chopped
- 1 tablespoon dark rum
- 1 box whoppers, crushed
- sea salt
- Prepare a sheet pan with a silpat or parchment paper. Melt chocolate in a double boiler. Once chocolate has melted, stir in rum and mix well. Pour the chocolate onto the parchment paper and spread until it is about ½" thick. Sprinkle the chopped whoppers and sea salt on top. Let chill in the refrigerator until firm.
- Break apart and enjoy!