Chocolate Brigadeiro Strawberries on a Stick
Ingredients
Brigadeiro base
- 395 g condensed milk
- 100 g heavy cream
- 50 g butter
- 15 g Sicao 100% Red Cocoa Powder
Assembly
- 500 g Sicao Mais Chocolate Blend Fractionated Coating
- 12 medium strawberries
- Sticks
- Cellophane bags
- Wired bow with practical closure
Preparation
Brigadeiro
Heat the butter and dissolve the cocoa powder
Add the heavy cream and condensed milk
Mix well and cook over medium heat, stirring constantly until it reaches 95°C
Spread on a greased surface to cool
Cover with plastic to prevent crystallization
Assembly
Wash the strawberries and remove the leaves
Coat the strawberry with a portion of brigadeiro, shaping it like a coxinha
Insert the stick near the stem and dip in chocolate
Place on a non-stick surface to dry
Melt some white chocolate coating and make swirls on the strawberries
Once set, wrap them and keep refrigerated
Notes
Store refrigerated at 22°C and consume within 2 days
Yield: 12 units
