Brazilian baker Mariana Vieira from Brigadeiro Bakery

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It’s Easter time! Today I have a special guest, Brazilian baker Mariana Vieira from Brigadeiro Bakery (Check ’em out: http://www.brigadeirobakery.com/). We are going to be making a #chocolate carrot and #Brazilian Easter egg! Share this stream and you can get a fun giveaway!! #facebooklive #camilascode #easter #chocolate #Brazilian

It was great to have Mariana Vieira from Brigadeiro Bakery as my guest today on Camila’s Code. Even better she brought these traditional and delicious Brazilian Easter recipes to share with all of you.

Creamy Brigadeiro

Ingredients:
3 cans sweetened condensed milk
1 cup chocolate powder (nescau, toddy, nesquik)
50g dark chocolate
1 cup of milk
1 tbsp corn starch
3tbsp unsalted butter

Instructions:
Dissolve the corn starch on the milk. On a medium pan combine all the ingredients and cook over medium to high heat, stirring during the entire time, for about 18-20 minutes. When it’s thick and bubbly, transfer to a glass or metal container and let it cool down for at least 4 hours before using.

CHOCOLATES EGGS (makes 4 eggs)

1 lb milk chocolate
1/2 recipe creamy brigadeiro
sprinkles or chopped nuts to decorate

Melt the chocolate, using egg shaped chocolate molds, make the first layer of chocolate. refrigerate for 10 minutes and work on a second layer. Refrigerate again for 10 minutes or until its easily coming out of the molds. Scoop creamy briigadeiro and cover with sprinkles.

CHOCOLATE CARROTS (makes 12 carrots)

1 lb milk chocolate
1/2 recipe creamy brigadeiro
12 ice cream wafer cones
sprinkles to decorate

Melt the chocolate, and coat the interior sides of the cone, refrigerate for 10 minutes, or until the chocolate is hard. Fill with creamy chocolate and cover with sprinkles.

Thanks!

Mari

Brigadeiro Bakery
Photos by Lorianne DeVita