In this class I will teach you how to transform ONE chocolate brigadeiro mass into NINE DIFFERENT FLAVORS and I will also give you essential technical information for you to have perfect brigadeiros with much less work. These tips will make all the difference in your production! Don't miss a minute of this class, because at the end of the video I'll explain about storage and validity of the brigadeiro!
****************** REVENUE *******************
▪ Brigadeiro (Brazilian Truffle)
395g condensed milk
50g sour cream
36g chocolate powder 50% cocoa
40g of premium milk chocolate (optional. DO NOT USE FRACTIONAL COATING)
********** EXTRA MATERIAL USED **********
Balance
measuring spoon
Confesta molds number 5
Nozzle 18 by Wilton for the rosette of Ferrero Rocher and Sensation Brigadiers
Wilton Nozzle 32
▪ 18g Brigadeiros at the end of preparation
▪Yield: approximately 16 units in Size 18g
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