Casadinho (black and white brigadeiro)

Step 1: Put 14 oz sweetened condensed milk, 2 tbsp cocoa powder and ½ oz unsalted butter in a non-stick pan over a medium-low heat. Stir constantly with a spatula for 8–10 minutes, until the mixture thickens, turns glossy and pulls away from the base in one mass.

Step 2: Scrape it onto a buttered plate. Clean the pan and cook 14 oz sweetened condensed milk with ½ oz unsalted butter and 2 tbsp milk powder in the same way for 8–10 minutes, until thick and pale gold. Turning up the heat to rush it is the common mistake: it scorches on the bottom and goes grainy.

Step 3: Cover both plates and let the fudge cool to room temperature, then chill for 1 hour until firm enough to roll.

Step 4: Grease your hands with ⅓ oz unsalted butter. Roll a hazelnut-sized piece of each colour into a ball, press one dark and one white ball together and roll gently into one two-tone ball. This makes about 30.

Step 5: Roll each ball in 2 ⅞ oz granulated sugar and sit it in a small paper case. Keep covered in the fridge for up to 3 days and bring to room temperature before the party.