Hi. In this video I'll teach you how to make 3 different sweet treats for your tropical themed party. A sweet treat in the shape of a coconut, flamingo and pineapple and filled with brigadeiro :) _________________________________________________________________ Coconut ganache recipe 100g of melted fine chocolate 30g of grated coconut 1 tablespoon of cream Recipe for brigadeiro with nest milk: • HOW TO MAKE BRIGADEIRO WITH NEST MILK ... Recipe for coconut brigadeiro: • MINI COCONUT CAKE - Tiago Mauro If you don't like these fillings, there are more types of fillings here on the channel, click to check them out: • TOPPINGS _________________________________________________________________ Chocolate The chocolate I use is the noble type, which needs to be tempered. Milk chocolate Learn how to temper your chocolate: • HOW I TEMPER MY CHOCOLATE - MÉ... White chocolate Learn how to temper your chocolate: • TEMPERING WHITE CHOCOLATE - HOW I DO IT... I used 100g of tempered milk chocolate to make the fine coconut sweets. It gave 5 to 7 units of each. I used 250g for the others, flamingo and pineapple, which yielded 5 flamingos and 6 pineapples. Shelf life: 3 days at room temperature, in covered jars or boxes. I do not recommend putting it in the refrigerator, as the chocolate will sweat, unless you are going to save it to eat later. Storing sweets for parties: make the cones 1 month or 1 week in advance and store them in a cardboard box, like those used for pizzas if it is cold, or at a temperature between 20°C and 28°C, you can store them in closed cabinets. If it is very hot and humid, place the box in a cooler place. But work in a climate-controlled place. Just leave it to finish on the day or the day before, as you prefer. The brigadeiro can be made 1 day in advance to keep it fresh. Sure :) :) Values ​​and prices: In my region, I would sell it for R$4.00 to R$5.50 per unit, while a hundred goes for R$380.00 to R$530.00 per hundred, with a discount for large quantities. These sweets take a while to make, as they are very laborious. You have to consider the cost of each ingredient, and it may be cheaper or more expensive in your region, you know ???????????????? Materials I used: *Acetate mold for chocolate in the shape of a leaf, mini 20g Easter egg, half sphere. *Pearl nozzle nº1A *Small nozzle *Powdered milk paste: white, green, pink. *Red chocolate dye (this dye is fat-based, do not use any other dye other than the special one for chocolate) POWDERED MILK PASTE You can find the recipe for powdered milk paste in this video: • HOW TO MAKE POWDERED MILK PASTE FOR ... To learn how to color the paste, watch this video: • AMAZING 3-TIER FLORAL CAKE - T ... _________________________________________________________________ SOCIAL NETWORKS: BLOG: http://tiagocake.blogspot.com.br/ INSTAGRAM: / tiago_mauro OR @Tiago_Mauro FANPAGE: / cakestiago _________________________________________________________________ MOST ACCESSED CAKES ON THE CHANNEL: PRINCESS CAKE and how to structure your tiered cake: • How to make PRINCESS CAKE, GOLDEN CROWN ... WEDDING DRESS CAKE / Tutorial: • WEDDING DRESS CAKE / WEDDING DRESS ... BRIGADEIRO CAKE with CHOCOLATE ROSES: • BRIGADEIRO CAKE - DECORATED WITH ROSES... RABBIT CAKE with chantininho - Furry cake - EASTER: • RABBIT CAKE with chantininho - Furry ca... GARDEN OF THE BIRDS CAKE - Tutorial: • GARDEN OF THE BIRDS CAKE - Tutorial Nakedcake with dulce de leche mousse and pineapple ????: • Nakedcake with dulce de leche mousse ... MUSTACHE CAKE: • MUSTACHE CAKE - Tutorial Playlist with more cakes to learn: • How to make PRINCESS CAKE, GOLDEN CROWN ... Playlist with more sweets to learn: • ORANGE PASTRY CREAM Playlist to make cupcakes: • CHOCOLATE DROP CUPCAKE WITH WAFER... :) :)