Ice cream pie with bonbon and chocolate sauce

 

The Sonho de Valsa bonbon was launched in Brazil in 1938 by the São Paulo food company Lacta. At the time, it was sold in kilos in sophisticated bononières, and for four years, it was consumed only by women.

In 1942, the size of chocolate was increased, and it began to be sold individually in bars and stores. The packaging was also changed, becoming pink with yellow letters and the image of a couple in formalwear dancing. Furthermore, the slogan "Enjoy a bonbon with your girlfriend" was introduced.

The change in marketing strategy was a success, and Sonho de Valsa became one of the most popular bonbons in Brazil. Today, it is the best-selling chocolate in the country, with around 1.5 billion units sold per year.

The recipe for Sonho de Valsa is simple but delicious: a wafer stuffed with dough and small pieces of cashew nuts, covered with two layers of chocolate, and wrapped in that packaging that Brazilians are so familiar with.

The Waltz Dream is a symbol of romantic love and the lightness of life. It's the perfect gift for a special occasion or simply to treat yourself.

Here are some interesting facts about Waltz Dream:

The name of the candy was inspired by the waltz, a romantic musical genre.
The pink packaging was chosen to represent love and passion.
The slogan "Enjoy candy with your girlfriend" was created to attract a male audience.
Sonho de Valsa is made with selected ingredients, such as Belgian chocolate and cashew nuts from Northeast Brazil.
The candy is produced at a Mondelēz International factory in São Paulo.

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Below is a delicious recipe with a waltz dream:

Ice cream pie with bonbons and chocolate sauce

 

Ingredients:

1 liter of ice cream (flavor of your choice)

20 chopped bonbons

Chantilly:

300 ml of milk

300 g of fresh cream

300g of sugar

 

chocolate syrup:

3 tablespoons of chocolate powder

1 full tablespoon of margarine

3 tablespoons of sugar

4 spoons of milk

 

Method of preparation:

Involve the bottom of a form with cling film, place 1 liter of ice cream and the chopped bonbons, and take it to the freezer.

While the mold is in the freezer, put 300 ml of milk in a large bowl and beat until it forms a cream, then add 300 g of fresh cream and 300 g of sugar and beat for approximately 15 to 20 minutes until it becomes whipped cream. Pour the ice cream on top of the bonbons and place the mold in the freezer again for 1 to 2 hours.

To make the syrup, place the chocolate powder, margarine, sugar, and milk in a pan and bring to a boil. Then just pour it with a spoon into the pie and serve.