Palha Italiana is the kind of treat that pleases everyone. It combines the creaminess of Brazilian-style brigadeiro with the crunch of tea biscuits, creating a dessert that is simply irresistible. What many people don’t know is that, besides being delicious, Palha Italiana is an excellent source of extra income. In this article, I will teach you how to prepare this wonder simply and practically, and provide valuable tips for those looking to profit by selling this sweet. Get ready to learn everything you need to know to make the best Palha Italiana of your life!
Ingredients:
- 1 can (14 oz) sweetened condensed milk
- 1 carton (7 oz) table cream (or heavy cream)
- 5.3 oz (approx. 150g) semi-sweet chocolate, chopped
- 1 tbsp unsalted butter
- 7 oz (approx. 200g) Maria cookies or plain tea biscuits, roughly broken
How to Make Palha Italiana:
- In a heavy-bottomed saucepan, mix the sweetened condensed milk, heavy cream, chopped semi-sweet chocolate, and butter.
- Cook over medium heat, stirring constantly, until the mixture reaches a “brigadeiro” consistency (thick enough to pull away completely from the bottom of the pan).
- Remove from heat and add the broken tea biscuits. Don’t break the cookies into tiny crumbs to maintain the signature crunch of the Palha Italiana.
- Mix well until all the cookies are fully coated with the chocolate mixture.
- Transfer the mixture to a rectangular pan lined with parchment paper. Spread evenly and press the surface with a spoon to smooth it out.
- Refrigerate for at least 2 hours. Avoid the freezer, as humidity can negatively affect the texture of the dessert.
- Once chilled, remove from the pan and cut the Palha Italiana into equal squares. Coat the pieces in powdered sugar to finish.
Tips for Success:
One of the best tips for a perfect Palha Italiana is not to over-break the tea biscuits. It’s important to have noticeable chunks to maintain the signature crunch. Another valuable tip is to use powdered sugar for the final coating. It is drier than granulated sugar, which helps combat humidity—the mortal enemy of Palha Italiana. Plus, powdered sugar provides a more beautiful and professional look to your dessert.
If you are planning to sell Palha Italiana, know that it’s a very profitable treat. We suggest wrapping the pieces individually in transparent plastic, tied with a ribbon or a colorful twist tie. This protects the candy and ensures an attractive presentation, ideal for winning over customers.
If you prefer, you can substitute the chocolate bar for cocoa powder. However, this change might impact the creaminess and flavor, and could result in smaller yield pieces. Therefore, evaluate if the cost savings on ingredients are worth the reduction in final weight and quality.
Prep Time and Yield:
- Prep time: Approximately 20 minutes, plus 2 hours of refrigeration.
- Yield: 8 pieces of 2.8 oz (80g) or 10 pieces of 2.1-2.3 oz (60-65g).
Fun Fact:
Despite its name, Palha Italiana (Italian Straw) does not originate from Italy. It is actually a Brazilian adaptation of “chocolate salami,” a typical Italian dessert made with chocolate, biscuits, and butter. The Brazilian version, which uses brigadeiro instead of pure chocolate, gained popularity due to its simplicity and irresistible flavor.
This treat has become a staple at parties and events in Brazil. It perfectly showcases how culinary creativity can transform simple ingredients into something extraordinary. Whether you’re making it for family or selling it to make extra cash, this dessert is sure to win hearts!