Very easy dessert & you make it using anything that have left over from cakes, birthday cakes, tarts, tsoureki, cookies, kourampiedes, etc...
In the food processor grind the cake well.
After grind, the walnuts. I prefer the walnuts coarsely chopped and visible in the cariocas. But if you want you can grind them until they become powder.
Melt the butter in a saucepan. Remove it from the heat.
Add the sweetened concentrated milk or syrup from spoon sweet dessert. I had an orange spoon sweet and I think that the combination of chocolate and orange elevates the taste.
Add the liqueur and vanilla extract to this mixture and mix it well. And set it aside.
Put all the solids in a bowl: the crumbled cake, coarsely chopped walnuts and unsweetened cocoa powder and mix them.
Add the liquid mixture to it and mix well until all the ingredients are well mixed together.
Put it on a parchment paper and roll it up into a long narrow roll and wrap it tightly.
When it is cool enough, take it out of the fridge or freezer and cut it into slices of of around 1 centimeter / ½” (The width of your pinkie finger is about 1 centimeter.). Makes about 25-30 slices.
In a bain-marie (no special equipment is needed, just place a metal or pyrex bowl over a pot of boiling water) melt the couverture with the oil/butter, stirring it well until our chocolate mixture is smooth.
With the help of food tweezers or forks, dip the cariocas into the melted chocolate so that we have an even coating.
Place them in a baking tray with a sheet of greaseproof paper underneath or on a rack.
Once our slices are frozen they will cool quickly and the couverture coating will set quickly. Alternatively, we can put them in the fridge to cool down.
When the chocolate has stabilized on the outside, optionally wrap them one by one in aluminum foil or parchment paper as a treat.
Servings 0