Brigadeiro Verrine

Mini brigadeiro

Form balls of 5g of Brigadeiro Melken and pass over the Melken Semisweet Chocolate Granule. Apply to the bottom of the cups and set aside.

Mini chocolate disk

Melt the TOP Milk Coating, according to package instructions.

Pass a slightly damp cloth over the table, glue the plastic, then pass a paper towel, thus better trapping the plastic on the table.

Put some of the cover over the plastic, cover with the second plastic.

With the help of the rolling pin, stretch the cover until it forms a very thin plate.

Wait for the board to become slightly firm.

With the help of the rim cutter, cut the discs.

Take to the fridge to finish the crystallization of the discs.

Apply a disc of chocolate to each glass, forming a base. reserve for verrine assembly.

Melken Brigadeiro Cream

Mix the cream with the brigadeiro and bring to the boil to form a single cream, stirring constantly.

Turn off the heat and add the Melken Chocolate to the grated milk, keep stirring until the chocolate dissolves completely.

Let it cool completely.

Apply 20g of the brigadeiro cream in each cup, over the chocolate disks.

Place 10g of Melken Bittersweet Chocolate Granule over the cream in the cups.

Bico Melken Brigadeiro

Take the brigadier to the microwave for 20 seconds, just to soften slightly.

Put it in a mixer and add the water little by little, until it forms a light cream at peak point.

Put it in a “pastry bag with pitanga tip”.

Finish by applying dots of the brigadeiro de beak over the Melken Half Bitter Chocolate Granulé.

Decorate with mini spoons.