3 OVOS DE PÁSCOA QUE FARÃO SUCESSO NESTA PÁSCOA! | Super Tendência para você vender muito!

Imagine receiving an Easter egg when you break the cone and are surprised by a velvety creamy filling that melts in your mouth, delicious, right? In the first video of our Easter special, I will teach you how to make delicious stuffed eggs that will be a big hit this Easter. and it won't just be one egg flavor, there will be three unbeatable flavors, the prestige egg, the Rafaelo egg and of course this year's biggest trend couldn't be missed, the pistachio egg, the wink egg isn't just stuffed, I'll also teach you how to flavor your own chocolate to give a special touch in this video I will teach you everything step by step from assembling the eggs, storage to pricing I will also show you how to pack the eggs so they look beautiful and turn them into an unforgettable gift So don't go miss any of this video Hey, I want to see you rocking this Easter so to not miss any content from our Easter special, subscribe to the channel now and click on the notification bell to be notified as soon as new videos come out, take advantage and tell me below In the comments, what do you want to see here in our Easter special?

I left the recipe and several important information below in the video description, so don't forget to check it out. After you finish watching, now prepare your kitchen and let's get to the recipe first. Before we start preparing our egg, I'm going to tell you a little about the mold that we're going to use here.

I'm using a mold that's equivalent to size 250. This mold is a three-part mold, but I'm only going to use the top part to make our stuffed egg if you want to buy that simple one-part mold to make the stuffed egg, that's also fine, so that your chocolate always stays shiny, beautiful, you need to take some care with this mold when cleaning it first. Never use abrasive material to clean the inside of the mold.

So that green part of the bushing can never be used to file, you will use a little bit of Mor and you will file with the yellow part of the bushing after each round of chocolate, it is important that you polish the mold. inner part of the mold So we will rub it with a paper towel to remove the excess chocolate and fat that is inside and then we will use a clean cloth to polish the mold, it needs to be free of residues of very translucent fat here on the part from the inside Now let's go to assemble our first stuffed egg to make our first egg which is the prestige egg I'm going to make a dark chocolate shell I want a milder flavor in this shell So you can see that I mixed two types of chocolate chocolate semi-sweet and milk chocolate, you can already find this mixture ready in stores, it's the Blend chocolate, here I made this mixture half and half because I didn't have the Blend chocolate, but the effect is exactly the same to temper the crystallization of this chocolate. I'm going to use the 34º tempering technique, that is, I'm melting this chocolate little by little and I can't let it exceed 34º of temperature.

We have a video teaching this technique here on the channel. I'll leave the link to it in the cards at the end of the video for you. and also below in the description There are some other tempering techniques, including a method for hot climates and which we can work without air conditioning.

Do you want to learn this technique? If you want, tell me in the comments. Melted chocolate, it's 33.

6g and now I'll stir a little just so it cools down and the chocolate would be ready to use but as it is very young you can see that it is very fluid to make the filled shell. I want a slightly firmer chocolate so I'm going to let it cool a little longer stirring a little every time to keep it shiny, it's important that we always move the chocolate so that it maintains its shine and doesn't have those whitish spots after it's ready, the chocolate is a little colder. It has now reached a temperature of 31ºC.

and we can now use it, I like to place a bowl on the table and support the mold like this to make it easier to work with so that the mold doesn't wobble now I'm going to put a little bit of chocolate inside the mold and I'm going to use a spoon or a brush this one that we separate just for the Confectionery to spread the chocolate in the mold this way I have a very thin layer of chocolate now I'm going to take this chocolate to the fridge to crystallize after two minutes in the fridge the chocolate has already set slightly and the We're going to do a second layer, I'm going to repeat the same process that I did for the first layer, I'll check if there's any chocolate missing, I'll check if there's any place on the shell that's translucent, that's missing chocolate like here, for example, and I'll replace it if it's missing now that It's ready, I'll use the spatula to remove the excess and put it in the pan so it can firm up a little, it doesn't need to be on point, it doesn't need to come off the mold, it's really just to make it a little firmer and we can stuff it to fill our prestige egg I'm going to use this filling here, creamy coconut filling, we have the recipe for it here on the channel, I'll leave the link in the description for you, look at the creaminess, the beauty of this filling, the chocolate is already a little firmer, it's not at the point of unmolding yet, but it's already firm and now we're going to fill our egg, I'm going to put the filling inside here and I've been hitting the filling with the spoon. It's important that the filling fills the entire shell but that it doesn't reach the edge of the egg because if it reaches the edge you will have difficulty sealing, so if there is filling here on the edge you run your finger to remove it now I stirred the chocolate once more so that it doesn't have white spots and we are going to finish the egg I'm going to put the chocolate over the filling and we drag this chocolate to the edges of the egg, I adjust the edges so they are a little thicker so that there is no shortage of chocolate anywhere so that there is not a very thin layer in other places, we adjust everything here remembering that we want a thinner shell so be careful with the excess I'm going to use the spatula to remove the excess and finish and after removing the excess chocolate I'm going to take it to the fridge until it crystallizes so the mold becomes frosted And this chocolate releases on its own the way this process lasts about 10 minutes after about 10 minutes in the fridge the shell is frosted This means that our egg is ready but I don't like to unmold immediately Malo I put a cutting board and baking paper on the table on top of it and I'm going to leave this egg resting inside the mold for about 15 minutes. This will prevent the egg from getting all sweaty after we remove the mold.

After 15 minutes I removed the mold. And this is how this egg will go. the egg is already ready but the chocolate is not yet fully crystallized, it needs at least 6 hours of rest to become a little firmer and in those 6 hours of rest the ideal is that we do not touch the chocolate because as it is still very soft and unstable, it will melt in my hand and wherever I touch my finger it will be marked, so the ideal is now to let it rest open, right on the counter or inside a box in the coolest place in your house for at least 6 hours If you have air conditioning, the ideal is for it to rest in an air-conditioned place after resting, this is how my egg is, it is more stable, I can touch it without it melting and without it getting fingerprints on the cone, ideal is that we touch the egg as little as possible, you can see that it stained my gloves, that is, even with the correct temperature, it will melt a little, this happens because it is not yet fully rested, the longer the egg rests, the more stable it is.

it will stay now we are going to pack the egg and for this I will use lead paper the lead paper is this type of paper here it looks like aluminum foil But it is very thin and now to pack the egg I will put the paper lead around it I'm going to turn it over and I'm closing the package it's important that the egg is completely sealed by the lead paper now we can use our hand here to make a very pretty finish the lead paper comes with a sheet of silk on top So now I I'm going to pass this silk sheet around the my egg, I'm going to write the flavor of this egg here on top of the paper, I need to know what its flavor is, I'm going to put it inside a plastic box or even a paper box, close it and if you live in a very hot place, you'll keep this egg inside the refrigerator it is very important that it is on the lowest shelf of the refrigerator and that the refrigerator is on low power um now let's talk a little about packaging packaging makes all the difference because it adds even more value to your eggs today I'm going to use this box of the idea packaging look how beautiful it is double sided so you can use it on both sides if you want the crib is also double sided and it comes with a tag even written from to I thought it was very cute this box fits 250 eggs and of 350 G because this space here for them is adaptable it is super easy to assemble Look how beautiful this box looks and then at the time of delivery I put this egg in the fridge I leave it at room temperature it will sweat on the outside and then after It's dry and it's completely stopped sweating. I put it in the box. I close it, I put my ribbon, I fit the tag, then I just put the tag on and the egg is ready for delivery.

Look what a delicate egg and what a perfect packaging. this is how this egg looks like the prestige egg is super traditional and pleases everyone who loves coconut Let's move on to our next stuffed egg flavor the next flavor is the Rafaelo flavor and for it I'm going to use white chocolate I'm going to take it to the microwave respecting the tempering melting times at 34º and you can see that my white chocolate is not as fluid as my dark chocolate this is very common to happen when the chocolate is opened Or when it is a little closer to the expiration date then the Ideally, every time you buy white chocolate, buy it as far away from the expiration date as possible. But don't worry.

If this is happening to your chocolate, it's okay. You can use it the same way. It 's already at the correct temperature, less than 34.

and now we're going to put it in the mold, now I'm going to repeat the same process as the previous shell, put the chocolate inside so we can do the first stage of the shell . let's do the second first stage ready, let's go to the second stage Check that the shell is not too thin, that it is not translucent here at the bottom now we remove the excess and let's take it to the fridge now while the chocolate is in the fridge crystallizing we will prepare the filling I'm going to use the same coconut filling as the previous egg but I'm going to add sliced ​​almonds to it because this is the characteristic combination of flavors of the Rafaelo candy. After mixing everything, my Rafaelo filling is ready.

To be applied to the egg, the chocolate is already firmer. now we're going to fill it, don't forget to fill the whole egg without reaching the edge and now just use the chocolate to close the Easter egg for this process I'm going to use the spoon, remember to make a thin layer so if If you think there is too much chocolate, you can remove the excess, reach it all the way to the edge, smooth it with a spoon to make it look nice [Music] Now we will remove the excess from the edge again and take the egg to the fridge so it can finish crystallizing And then after that the egg is already ready Just unmold it and let it rest before packaging after being packed in lead I will leave this shell in the fridge inside a package on low power and when it is time to deliver it to the customer I will just take it out of the fridge again and let it sweat and put it in the packaging for those who prefer a box in more traditional colors, there is also this box option in the Craft color which looks very beautiful . Look how beautiful this packaging also looks after it's ready This is what the Rafaelo egg looks like, we're going to cut it for you to see, if you want, you can decorate it with grated coconut and it also looks very beautiful, look at the beauty of the egg, now we're going to our third egg which is the pistachio egg and in this egg I will teach you a technique for flavoring the shell to flavor the chocolate I'm going to start by tempering the white chocolate, the flavoring process is a little different and you can use this technique for chocolates for spoon eggs, in short for any work with chocolate and you'll see how It's F easy the chocolate is already at the correct temperature of 34º and now I'm going to add pistachio flavoring paste to it the correct amount to be used in the chocolate is 1% of the amount of chocolate as I'm melting it here 200 g of chocolate I'm using 2 g of pistachio paste and then you keep the same proportion for all quantities if you want to flavor 1 kg of chocolate you will need to use 10 g of flavoring paste and you can use this technique for any flavor here we are using pistachios But you can make it with red fruits chocolate flavored with champagne with the flavor you want this is how the flavored chocolate looks now to give it some charm here in this chocolate I'm going to add a little bit of chopped pistachios everything is ready now let's prepare the shell I'm going to add the chocolate here in the mold so we can make a first layer.

Remembering that the ideal is for this chocolate to be more fluid, if it is a very young chocolate, using thicker chocolate like I am using will not interfere with your final result in the flavor result But you will have a slightly thicker shell, which will directly affect your production cost. Now I'm going to remove the excess with the spatula and take the chocolate to the refrigerator for the first crystallization, first layer already firm, let's go to the second layer to carry out this process, you can use both a brush and a spoon, it's up to you, check to see if there's chocolate all over the shape, if the shape isn't translucent then we'll remove the excess from the edge and put it back in the fridge, the cone is already firmer. Let's get to it filling to fill the egg I'm going to use the pistachio filling that we have here on the channel I'm going to leave the link to all these fillings in the tempering video on the cards at the end of this video for you and also here below in the description but look at the beauty To get the texture of this filling, just put the pistachio filling in here and spread it with a spoon.

I'm using an average of 200 g of chocolate for this egg and an average of 100 g of filling. But you can use the amount you want, you can even use slightly different quantities , that is, the final weight of each of these eggs is more or less 300 GE, so now, after filling, we will only seal the top of the egg, always remembering to add chocolate to the edge, if there is excess, we remove it but be careful not to leave any part unsealed, any part with visible filling, this is very important for preserving the egg, if there is any part with visible filling, that part will spoil more quickly and now we are finishing it with the spatula, now I'm going take this egg to the fridge and I will leave it there for between 5 and 10 minutes until it is ready after the chocolate is already crystallized and the shell is matte, just let go if any part is stuck, just run your finger so lightly that it It 's already loosening Look how beautiful The shine of this shell I'm not going to touch it now because we've just unmolded it and it still needs to rest and then after the shell has rested for a few hours we're going to pack it, we'll smooth it out like this so that the shell stays well packaged very beautiful very shiny don't forget to use the silk paper to protect the egg And then we will keep this egg in the refrigerator when packaging the egg for the client I will remove the tissue paper I will let this egg sweat to remove all the moisture returns to room temperature slowly and I'm going to put the egg in the package and then just close it. You may have noticed that this package is a high profile package.

tall So when making eggs with a spoon, eggs that have brigadeiro on top and strawberries, it is interesting that you opt for this type of packaging so that your filling does not touch the lid of the box either. It's a packaging of the idea, it's a beautiful, super elegant packaging and it also fits 150 and 250 G eggs. This box also comes with the tag that you just have to fit here on the ribbon.

menu both in stuffed eggs and with spoon eggs or just making the flavored shell even though it will be a success Look how perfect this egg is, stuffed eggs are super salable They are a little more economical than spoon eggs because they have less filling and They sell a lot because there are customers who prefer to feel the taste of Chocolate, they prefer chocolate rather than the excess filling that we have in spoon eggs, these stuffed eggs are tasty, delicate, they are not cloying and They are simply delicious, the shelf life of the stuffed egg is 5 days and it must be kept wrapped in lead paper and stored in a sealed paper box in an air-conditioned environment or in the coolest place in your home, if you live in a place with mild temperatures, if you live in a very hot place and not It has air conditioning, you can keep this egg in the refrigerator the same way I showed in the video, its shelf life in the refrigerator is up to 15 days, which is what will make the egg sweat is the sudden change in temperature, which is why it is so important that you use the refrigerator at minimum power and let the egg reach room temperature in the coolest place in your home Instruct the customer to leave the egg in the refrigerator after delivery, if they prefer to consume it with softer chocolate, the original textures, just leave it out of the refrigerator for a few minutes the cost of the prestige egg was R 10$ 10. 81 adding the 20% of immeasurable costs and multiplying by three I arrived at the sales value of R 38.