Preparo

• Chop the Brazil Nuts into very small pieces and set aside, if you prefer use a mixer.
• In a heavy-bottomed pan, combine the condensed milk with the butter and bring to the fire until it loosens from the bottom of the pan.
• Turn off the heat and mix the nuts.
• Transfer the mixture to a glass tray and let it cool down.
• With the hands moistened in water, roll the mixture into small balls and pass them through the refined sugar;
• Place the Nutella into the Icing bag and  decorate the small balls (brigadeiros) with Nutella;
• If you do not have the Icing bag, use a thick plastic bag and cut one edge.
• Put in the shape of your choice and serve!
• Super tip: Do not leave the spoon inside the mixture while it cools down, this makes it sugary,  valid for all brigadeiros.

No need to do everything at once: Lasts up to 4 days before you roll them into “brigadeiros”!

Instructions

• Chop the Brazil Nuts in tiny pieces;
• In the mixer bowl, beat the eggs, sugar and oil;
• Afterwards, continue adding the sifted wheat flour alternating with yogurt and orange juice;
• Next, add the reserved baking powder and Brazil Nuts, mix well;
• Add the mixture to a greased and flour a pan;
• Preheat oven to 350 degrees F (175 degrees C);
• Bake for about 50 minutes, or until it’s lightly golden;
• Remove from the oven and allow to cool a little to remove it.

Meanwhile, let’s prepare the icing:

• In a bowl mix all the ingredients forming a smooth and homogeneous cream;
• Cover the cake immediately with the topping and sprinkle the chopped nuts for finalizing.

Hold the kids! Wait to cool down and serve!

Instructions

• Preheat the oven at 180 degrees.
• Grease a baking sheet (the one in the form of the bread loaf) and set aside.
• In a large bowl, combine the dried fruits already chopped with the nuts
• Add the spices, the vanilla essence and the cherry sauce.
• Separately, beat the eggs quickly with a fork or fouet.
• Add the beaten eggs to the fruit and nut mixture.
• Add the sugar, the sifted wheat flour, the baking powder and the baking soda, all sifted.
• Mix everything with a spoon or a spatula, until everything is well mixed.
• Pour the mixture into the baking sheet, accommodating with light pats on the baking sheet.
• Bake for 1 hour or until the toothstich test comes out dry and cake is lightly golden on the surface.
• Take it out of  the oven and let it cool down and only after that get the cake out of the mold, otherwise it could break down.

It’s simply delicious after Christmas Dinner or at Tea time!

Instructions

• Mixture: Put the chocolate in a glass bowl and melt it in bain-marie or in microwave at medium power for 2 minutes;
• Add the liquor, stir until the chocolate is completely melted and set aside.
• Meanwhile, beat the butter with sugar until it is creamy and light yellow.
• Add the eggs and continue to beat, alternating with the sifted wheat flour.
• Add the nut, the baking powder, the chocolate with liquor and mix until all the ingredients are well incorporated.
• Grease and line a 20 cm diameter round pan.
• Preheat the oven at 160°C and bake for about 50 minutes or until a toothpick is placed in the center, it comes out clean.

• Icing: Melt the Milk Chocolate Topping in bain-marie until it is completely melted.
• Put a grill on a baking sheet and put the cake on this grill.
• Turn the melted Topping over the cake.
• Lightly tap the grill against the baking sheet so that it covers the entire surface of the cake.
• Distribute the almonds all over the side of the cake before the Topping dries.
• Allow to dry at room temperature

Meanwhile, prepare the Decoration:

• Prepare two strips of acetate or 10cm by 3cm butter paper and spread a portion of the Topping over them.
• Smooth with a spatula and remove the tape;
• Expect to dry until it is a bit firm but still malleable.
• Lightly twist each strip and refrigerate to dry for about 10 minutes.
• Remove the tape gently and set aside.
• For the thinner tape, spread the topping over another acetate tape or similar sized paper towel and wipe with a bristle spatula or a clean, wide tooth comb.
• Give the tape a slight twist when the cover is firm and pliable.
• Refrigerate to dry and gently remove the tape and set aside.
• Melt and season the white chocolate.
• Using a paintbrush, lightly beat dessert on a textured acrylic plate and allow to dry.
• Spread the white chocolate, leaving a thickness of about 0.5 cm and let it dry for about 3 minutes in a refrigerator.
• When still malleable, cut with a 3 cm diameter round cutter.
• Then in the center of the chocolate circles, cut another round of chocolate with a 1 cm diameter cutter, getting a ring and a small circle.
• Return to the refrigerator to dry for about 20 minutes or until the plate is dull.
• Decorate the cake with the reserved circles and ribbons.
• Prepare duas tiras de acetato ou papel-manteiga de 10 cm por 3 cm e espalhe uma porção de cobertura sobre elas.

A lovely and sophisticated dessert!

Instructions

• In a pan, put the condensed milk and the chocolate and stir over low heat until it starts loosens from the bottom of the pan (brigadeiro style).
• Turn off the heat and mix in the chopped Brazil nuts.
• Put a portion of this mixture on a Cup and set to freeze.
• Syrup: grate the chocolate, mix with water and sugar.
• Place on low heat and cook until the consistency of syrup.

After that, prepare the Assembly:

• Put a scoop of ice cream on top of the “brigadeiro”.
• Place the syrup on the ice cream and garnish with a leaf of mint or cherries, whichever you prefer.

The Perfect Dessert for a sweet Surprise!

Preparo

• Put all the ingredients into a bowl, then stir them together with a wooden spoon until the mixture is gummy.
• Puth the dough into an icing bag and then place small amounts on the baking sheet, no greasing required.
• Bake at 120-130oC (248-266oF) for 40 minutes.
• Note: store into tithly-closed cans to avoid softening.

Perfect for the coffee time!