Bolota de Chocolate

Description: Relatively soft, dark in color and about 4 cm long. It is prepared with almonds, sugar and chocolate. It weighs about 50 g.

Region: Alentejo.

Particularity: Small sweet, in the shape of an acorn.

History: The Alentejo people are very nostalgic for their land. As the cork oak and holm oak predominate in its region, whose fruit is the acorn, the making of this sweet began about 80 years ago to honor the fruit of its plains.

Use: As a treat, after meals.

Know-how: Clean the almonds by rubbing them with a cloth. They are then cut into relatively thin slivers. Melt the chocolate in shortening, then add the almond and bring to a low heat. Once you have a consistent dough, you mold it into an acorn-shape. On the stalk of the acorn, it is covered with sugar in thick syrup and sprinkled with white sugar. It is then covered with chocolate, which gives it the acorn-like appearance.

Source: Produtos tradicionais portugueses, Lisboa, DGDR, 2001