In today's recipe, we will teach you how to make the best brigadeiro in the world! To work with the sweets in our machine you must be aware of the texture of the product, because it can not have that "sticky" consistency! For this, you must produce in an air-conditioned place.

This recipe is very fast, and delicious your customers will love and eat with their eyes closed. The final who does not like the traditional brigadeiro?

This recipe has been produced and tested for production both manually and on our machines.

Ingredients
- 800g condensed milk
- 100g unsalted margarine
- 100g Chocolate powder 50% cocoa or chocolate bar
- 200g of Milk Cream

* This recipe yields approximately 80 units of 15g each.

Tips:
- Machine formatting: To work with pasta, you need to be in an air-conditioned place with the frozen mass. This will prevent the dough from sticking to the threads at the time of the product's formatting process.

-Conservation in the Refrigerator: After preparation and formatting, leave a maximum of two days in the refrigerator in your refrigerator. After these days it will enter into crystallization process.

-Conservation in Freezer: After preparation and formatting, leave a maximum of five days in freezer cooling. After these days it will enter into crystallization process.