Easter is, for many, a celebration of family, but also of flavors. Between centuries-old traditions and new chocolate temptations, there are sweets that continue to mark this era.
Small pieces of sugar are a spectacle of color and true works of art. One by one, the dragees are painted by hand, in order to take on different figures.
Bonjour liqueur dragees are a symbol of Easter and Arcadia. The technique arrived from Paris through founder Manuel Pereira Bastos and today is one of the most coveted products of the Porto Alegre brand.
The entire manufacturing process continues to be artisanal. The people who decorate these fruity liqueur dragees are called embroiderers. One of Arcadia’s typical sweets, although there is much more to enjoy this Easter season.
Behind the store windows, which are filled with appealing products, there is an entire manufacturing process that is prepared many months before the festive season.
In the house where it is made, in Margaride, in the municipality of Felgueiras, history is mixed in a recipe that is more than two centuries old.
For 30 minutes, this mixer mixes eggs, sugar and one last ingredient to give the dough the final touch.
In less than an hour, Antônio and his daughter prepare more than 40 copies of this delicacy.
The oven as old as the recipe
The oven, as old as the recipe, heats up to more than 250 degrees to receive the sponge cake, which will remain there for around half an hour. While it bakes, we’ll learn about the history of this sweet that dates back to 1730 and which, in addition to being made with pomp and circumstance, is worthy of royal prestige.
Predicates that make this sponge cake one of the most sought after in special seasons, such as Easter.
In addition to sponge cake, cavacas are also made in this factory, also in an artisanal way, with sugar added by hand.
It’s time to look at the sponge cake. They are seen one by one. The surface must be well browned to keep them cooked.
After removing all the clay molds, there is one of the secrets to making the sponge cake have its true flavor.
The answer is clear, but without exaggeration, because there are still many sweets to taste. In the interior of the state, there is a chocolate factory that debuts on Easter eggs.
A tradition that goes beyond borders
Elisa decided to implement that in the company, which is a strong Easter tradition in Brazil. And, if in the past the traditional one was king, now there are other folares sharing the throne.
Recipes for various tastes, which begin to be designed before the festive hustle and bustle. This is the case with almonds: they are roasted many months in advance, and it is in this cauldron that the ingredient gains flavor.
They are mixed with a sugar and chocolate mixture and stirred well using a completely artisanal technique. It is in this involvement that lies the secret to the caramel point, with the texture and flavor. Almonds are ready to shine for Easter.
In addition to these, there are another 150 types of almonds at Doce Alto and so many other sweets to easily give in to the sin of gluttony.
Sweet temptations that are part of the celebration. A table that is full of sweets that are history, flavors and memories of Easter.
