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Spoon Easter Egg – Dark chocolate and brigadeiro
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
1 servings
Laury Simões
@cozinhadalaury- Ingredients
- Recipe
- BITTER CHOCOLATE (for each medium sized egg half) - you can increase this amount depending on how many eggs you are going to make.100 g
- MYCRYO to temper chocolate - always use 1% mycryo in relation to the amount of chocolate used1 g
- CHOCOLATE CAKE1 unit(s)
- BRIGADEIRO Recipe1 to taste
- CONFECTIONERY (optional) to taste
- In a bain-marie, melt the chocolate until it reaches 45 to 50oC. Remove from the water bath and stir constantly until the chocolate reaches 35oC. Add the mycryo and stir constantly until the temperature of the chocolate drops to 32oC.
- Pour the chocolate into the mold up to the mark and press with the top of the mold. Place in the fridge for approximately 10 minutes or until the chocolate is completely detached from the mold.
- Cover the bottom of the egg with a little brigadeiro. Place the slice of cake cut 1 cm thick and in the shape of an egg. Brush the cake with the spice syrup. Cover with the brigadeiro and smooth.
- Pack in a gift box. Decorate with the pitanga nozzle using the rest of the brigadeiro. Add sprinkles if you prefer.
- TIP! I used the Gourmet Brigadeiro recipe. With each brigadeiro recipe you can fill approximately 2 halves of eggs.
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