CONTENTS 1. _____________________________01 Introduction 2. Work Environment and Equipmen t ______02 3. Preparation of Chocolate _________________03 4.

Easter Eggs ______ __________________08 5. Packing Eggs ____________________10 6. Special Recipes E gg _______________12 7. Solid Chocolates _______________________15 8. Candy Fill ed ____________________16 9. Candy Marshland _____________________18 10. Candy E speciais_____________________20 11. Packing of Candy _______________21 12. Truff les _______________________________22 13. Lollipops ____________________________ __24 14. Alfajor Bread and Honey ____________________26 15. Arrangements and top iary with Candy ________28 16. List of Suppliers _______________36 1. INTRODUCTION You have heard that chocolate can soothe a heart that suffers from the evils of love? Well, this delicious temptation has many qualities. It is said until the c hocolate was part of the emergency rations of soldiers in World War II. What swe et energy source, is not it? Energetic, exciting and soothing - for sweethearts ... Whatever your property, something (almost) everyone agrees: it is sooooo yum my! A major advantage of modeling chocolate is that it is 100% profitable, earni ng 100% profit! That's right. With chocolate there's no loss. An egg imperfect, burrs, rasps, which hardened in the bowl ... everything can be melted again, but for this to be possible, the chocolate coating should be of excellent quality, melting, cooling and tempering, adequate, and the whole process of manipulation done in perfect conditions of hygiene. Before you start handling, remember that chocolate does not mix with heat or moisture. The ideal room temperature is cool to cold and dry, but ventilated. But the material must be clean, dry thoroughly and - very important - if the production is intended for sale, get used to usin g the cap or hair net, apron and disposable gloves while working. These faciliti es will avoid any contamination and the consequent deterioration of the product. Offer a final product quality is the first step to sales success. It is to go f orward in the evolving work, learning to solve small problems that can appear in the path. Good luck! 1 2. WORKPLACE AND EQUIPMENT The ambient temperature should be between 22 and 25. In winter warm up the room with heater or furnace on. In summer you can use fans or air circulators facing the wall to cool the environment. Do not allow air currents which will be manipu lated chocolate. Chocolate should never be taken to the freezer. So that it hard ens in time after preparation, the refrigerator should keep the temperature betw een 7 and 10. Never line the shelves of the refrigerator to avoid hindering the movement of air. To work with some chocolate materials are required: Derretedeir a, pan-bath or microwave Stone marble or granite, or a plate of stainless steel bowls glass knife table saw and spatulas, spoons and ladle thermometer culinary Garfinhos for bathing Forms for eggs and butter bonbons Paper Paper Lead and oth er materials for packaging. Something important about the ways: they should always be clean and dry for use. No need to wash them after each use. You can only spend a part of cooking dried after removing the excess with a spatula. If it is very difficult to clean, you can place the order over the steam of boiling water and then pass the paper. Af ter 80-10 times of use, you should wash them with warm water and mild detergent. Once they dry, wipe with a wet paper cooking with alcohol and then another dry to remove any moisture. 2

3. PREPARATION OF CHOCOLATE The biggest enemy of chocolate is water, once the site of manipulation must be c lean and dry. Cut the chocolate into small pieces with a knife on a table saw cl ean and dry. Tip: To get dark chocolate, using 2 pieces of milk chocolate for a piece of dark chocolate. To melt up to 1 kg of chocolate, you can use the water bath or microwave. Over 2 .5 kilograms at a time, it is best to use an electric derretedeira. If using der retedeira, place about 3 fingers of water to cover the resistance and turn it in to 70. When it reaches this temperature, place the chocolate in the bowl itself (not the chocolate needs to be chopped so small as to melt in water bath), put i t in derretedeira and lower the temperature to 30 º. She always keep the chocolate at this temperature. To melt the chocolate in a bain-marie€place in pan of water low enough to get thre e fingers away from the cooker top. 3 Let the water boil. When this happens, place the chocolate in the pot up and put it on top of another with the fire still attached. Then lower the heat, count t o three and off the fire. Stir chocolate (without knocking) with a spatula and do not cover the pan. Bring both pots to the workplace. If water or cool the chocolate begins to harden, ju st take the pot of water to the fire. If you need to melt more chocolate, just a dd the new chocolate in top of each other and light the fire as the 1st procedur e. If leftover chocolate into the pan, let cool to harden and cover the pan to save . At the time of reuse that chocolate, melt the 1 st procedure as putting new ch ocolate on top. Note: To melt white chocolate, when the water boils off the heat , place the pan with the chocolate and stir without knocking. When we use the mi crowave in the melting, the chocolate is free of the danger of water vapor. Howe ver, if heated too much it will stain after molding. The chocolate may not leave completely melted the microwave because it means he has passed the point of tem perature bearable. 4 Overall, 4.5 minutes is enough to melt 1 kg of chocolate. However, this time may vary depending on the model of the furnace, its power and the oscillation of el ectric current. For the microwave, you can chop the chocolate into large pieces. Enter the time respecting the amount to be melted. Half the time, open the micr owave and stir the chocolate so it melts evenly. When the time has expired, remo ve and stir until complete melting. If some pelotinhas persist, return to microw ave for a few seconds, just to complete the melting. The table below gives an idea of the average time of melting. WEIGHT (GRAMS) 100 g 200 g 300 g 400 g 500 g 600 g 700 g 800 g 900 g 1000 g AVERAGE TIME IN POWER 1 minutes and 40 seconds 1 minutes 50 seconds 2 minutes an d 20 seconds and 2 minutes and 40 seconds 2 minutes and 45 seconds 3 minutes and 05 March 2 minutes and 25 seconds 3 minutes and 40 seconds 4 minutes and 20 Apr il 2 minutes and 35 seconds 5 The temperature of the chocolate should always be checked in the palm or back of

the hand or below the lips, according to the location that the person has more sensitivity. You can also use a candy thermometer to facilitate. Regardless of t he method used to melt the chocolate, the important thing is that it must be hea ted up to up to 42 and then cooled to between 28 and 30, which is the ideal temp erature to be molded. To cool the chocolate, you can use the method of "shock" on the blackboard or us e another bowl and cool water. In the method of shock, put a little chocolate on the stone (or steel), smoothing with spatula gently spread on the stone to diss olve any chocolate chips that have not melted completely, then pull with the spa tula to one side and then to the other until trying the chocolate is completely cold. You can also chill the chocolate replacing it in the bowl which was melted into a refractory clean, dry and place it over a bowl with a little cold water. Stir the chocolate until it cools. Take great care that water does not come into cont act with the chocolate. 6 Tip: Leaving the temperature drops a little more (25) and then raising it to the point of tempering (29). The result is an egg surface with an impeccable and ex traordinary brightness. After this process the chocolate is ready to be used for various purposes described below. If the chocolate begins to harden, you can us e two procedures, put more hot chocolate over this and repeat the process of coo ling or collapse it to the pan or bowl, mix it in hot chocolate and repeat the c ooling process. If for some reason dropped water over the chocolate, cut the pie ce reached, weighed, cut the same amount of virgin chocolate, mix them and put t hem back in the pot. 7 4. EASTER EGGS Each size of egg shell takes a certain amount of layers of chocolate, the follow ing: weight 50 gr. 100 gr. 200-350 gr. 500-750 gr. 1 kg. layers 3 4 5 6 7A8 With the chocolate has cooled, put a bit of him in every part of the form (for s maller eggs 500 gr. Form has more than one cavity) and spread with a spoon or br ush, or roll your way to spread the chocolate. Putt on the table to get the air bubbles. Refrigerate 1-2 minutes. After that time out of the refrigerator and repeat the same procedure for the re maining layers.€In the last layer sprinkle a little more chocolate on the edges of the form. 8 Remove the excess with a spatula, forming the edges of the egg. Refrigerate caps ized on a foil. Always respect the maximum refrigerator that is 20 minutes. For example, an egg 350 gr. takes five layers. Each layer is he one minutes in t he refrigerator, so that when we do the last layer he was in the refrigerator fo r 4 minutes and will only get 16 minutes (at most) 20 minutes to complete. After that time take the form of the fridge and watch the background. The bark must b e completely detached from the bottom. If not, the most likely cause is that the chocolate was not cool enough to be ma nipulated. In this case the shell will be stained and is usually discarded and m elted chocolate again. To unmold, hitting the form on the stone (clean) without fully support it, or hit the front holding up the bottom, forming a diagonal.

9 Place all the halves on a baking paper and let rest 10-24 hours before wrapping. It is important to know that it is wrong to put the eggs to dry on top, like on top of cabinets. The right thing is to put them closer to the floor, because th e temperature is lower than the top. When handling eggs, the ideal is to use dis posable gloves to avoid leaving fingerprints on the chocolate. After the break, the halves should be wrapped in lead to avoid losing the aroma and flavor. After this package halves can be stored in cardboard boxes lined with waxed paper and interspersed with the same role for up to eight months. By doing so, the packag es will only be finalized at the time of sale or delivery of eggs. 5. CARTON OF EGGS Combine the color of the paper and the types of bonds are some of the secrets of a pack of good taste. For eggs over worked, use discrete roles, highlighting th e craftsmanship. As for the kids, prepare packages cheerful and colorful, easy t o open. To wrap up, support the egg holders themselves (and cups seem to stay wi thin the box) or small bowls, avoiding direct contact with the hands: the warmth of the skin can cause the surface of the egg to lose luster. The first package (as explained above) should be the lead role, which protects the egg odors, mois ture and light, thus avoiding the loss of flavor and aroma. 10 After each half wrapped, fill with sweets also wrapped in paper-lead, put on the egg holder. Put everything on the sheet was used, which can be paper, cellophan e, tissue paper. Straighten the ends up, adjusting the folds in half making body of the egg. To tie, tie a knot with a blind pedado tape leaving both ends of 20 cm. Make a loop or use a ready. Secure the loop by using the tips that were tie d up loose before. Once wrapped, store eggs in a cool, dry and mild temperatures. The proximity of cleaning products, perfumes, paints and other products and strong odor is comple tely contraindicated, since transmit the odor to the chocolate. 11 6. SPECIAL REVENUE OF EGGS Marbled EGG (600g) For an egg of 600 g will be used 300 g white chocolate and 200 grams of milk cho colate. Melted, cooled chocolate and season as previously described. In one form of 500 g make drawings merged using the two chocolates. Take the refrigerator a nd then do the remaining layers as taught. The first layer will set the final as pect of the egg. You can make the other layers just mixing the two chocolates, w ithout worrying about the drawing. Wanting a more mixed set, put pieces of white chocolate and milk in two cones of waxed paper, making alternating bands with t wo chocolates. Choose the design you prefer: risks diagonals, circles, waves, et c.. Start working with milk chocolate, then fill with wider bands of white choco late: the final result will be more accurate. For a mixed freer place as spoonfu ls of milk chocolate, leaving spaces to fill with white chocolate. Then rotate t he shape by making successive layers until finished chocolate 12 EGG Crunchy (850g) For an egg to 850g will be used 800 g of milk chocolate and ½ cup of flaked rice. Melted, cooled chocolate and season as previously described. Add the puffed rice

to chocolate and mix well. Divide mixture in half and pour at once into forms o f 850g (400g for each half). Rotate the shape to that chocolate spread evenly. R efrigerate for 1 minute and make the turn. Repeat this process until the chocola te has covered the whole way. Trim the fins with a spatula, forming the edges.€Pla ce the order overturned in the fridge on the foil until it is opaque (point unmo lding). Turn out, wrap and let rest in lead role. We can also prepare the crispy at home: mix in a small saucepan 10 spoons (soup) of sugar and 1 teaspoon (tsp) butter. Low heat, stirring slowly to caramelize. Add 6 tablespoons (soup) of ca shew nuts, chopped (may be peanuts, hazelnuts, walnuts), mix well and pour over a greased marble. Let cool and break with a rolling pin or kitchen mallet. Mix t he cold after the tempered chocolate. Tip: The crunchy makes the chocolate is th icker, allowing the molding in a single layer. Be mindful of the drying time: a few more minutes in the refrigerator will make the chocolate harden and concentr ate in the central part of the egg, preventing the remainder of the molding. 13 EGG IN SHELL Rech (750g) Will be used for the filling: 150g of milk chocolate, 10 tablespoons (soup) of f resh cream, 1 teaspoon (tsp) maraschino. Bake in water bath all the ingredients, stirring until smooth and fluffy. Expect cool and refrigerate for 1 hour, or ev en acquire a firm consistency. For the egg is used 650g of white chocolate. Melt ed, cooled chocolate and season as previously described. In one form of 750g, ma ke two layers (third layer of chocolate on each) white chocolate. With a cooking brush, spread the filling over the chocolate is dry and then refrigerate for 15 minutes to dry well. Make the last layer with white chocolate over the filling with the remaining chocolate. Refrigerate capsized in foil for final drying. Aft er unmold, wrap and let rest in lead role. 14 7. SWEETS MASS With the chocolate has cooled, fill all holes of the form and hit the table to g et the air bubbles. Wipe off excess chocolate with a spatula. Bring to the refri gerator for up to 15 minutes of your mouth up. After that time they should be ta ken off the bottom of the form. Unmold the egg, beating to form diagonally on th e table. Place the chocolate on waxed paper and let rest for at least 10 and at most 24 h ours, before wrapping the lead role. If you want to change the flavor of chocola te can be added essence of different flavors (mint, cherry, etc.). The chocolate is still hot (before quench and temper). To this we must add 10 drops of essenc e for every 100 grams of chocolate or even a tablespoon a drink (rum, brandy, li queur, etc.).. To make crispy chocolate you can use the "crunchy" prepared (as t aught in crispy egg) or rice flakes. For the chocolate, mix one tablespoon for e ach 100 gr. chocolate has cooled. The candy mass lasts eight months and six mont hs until crispy. 15 8. Chocolates filled To make filled chocolates should be made to the layers as Easter eggs. Always ma ke two layers. You can put several types of fillings such as: Brigadier, kiss, s weet milk, drops of liquor, fondant, etc.. The most common filling is based on fondant. These fillings can be made with dri nks, juice concentrates, essences or jellies. For this, mix to each 100 gr. of f ondant, a tablespoon of liquor (rum, brandy, liqueur, etc..), or 10 drops of ess ence or 1 tablespoon of fruit juice concentrate or 1 tablespoon of jelly. Over 1

00 gr. of fondant, beat the mixture into the blender. A good example is filled w ith sweet cherry which is very popular. To do so, mix the fondant with essence o f cherry brandy or liqueur cherry brandy and place a cherry in each piece of can dy. If the filling is just a mixture of fondant (no fruit pieces), put just enou gh space left over to put the chocolate to cover. Otherwise, put the mixture int o the middle of the candy, put the piece of fruit and cover with chocolate. If t he mixture take drinks of any kind, only clean with the spatula over the chocola te without hitting the form. Otherwise, cover with chocolate, beating to take th e air and remove excess chocolate. Refrigerate for 13 minutes (already got 2 min utes to form the shell) and then unmold the candy as simple. In chocolates fille d with some kind of drink that, after 10 days of preparation, will form a separa te fondant filling liquid. The fondant-filled chocolates are valid for four mont hs, the leading condensed milk (Brigadier, fudge, etc.). And the two months lead ing coconut just 1 month (always use package coconut (dried), never fresh) . 16 REVENUE OF FILLINGS Bonbon Sensation Mix for 100g of fondant, ½ tablespoon of rum, five drops of essence of cherry and a drop of aniline coloring. Thus the filling creamy and will not separate. Bonbon Walnut Mix 1 can sweetened condensed milk, 1 cup chopped walnuts and 2 tablespoons of m int liqueur. Bonbon Sesame Make a caramel with 1 cup of sugar. Add 1 cup of toasted sesame seeds 1 cup milk and stir until the caramel dissolves completely. Separately, mix together 1 egg yolk, 1 tablespoon butter and 1 tablespoon of flour. Lower the heat and add thi s mixture to the cream of sesame stirring for about 5 minutes. Let cool. Praline mousse Melt in a water bath 150g dark chocolate, stirring with a spatula. In mixer, bea t 3 egg whites and set aside. In another bowl, beat the egg yolks and no stop be ating, pour the chocolate into yarn. Remove the bowl from mixer and mix lightly beaten egg whites. Take the mousse in the refrigerator for about four hours, to stand firm. Due to the composition of the mousse, these chocolates are preserved only for three days. Bonbon Apple Low heat in a medium saucepan, 3 medium apples, peeled and chopped, 3 tablespoon s sugar and 2 sticks of cinnamon, stirring until the apples cook. Pass the mixtu re through a sieve to form a puree. Let cool. Because the apple filling is very wet, these sweets should be served in a period not exceeding two days, not to ch ange. 17 9. SWEETS BANHADO There are several types of chocolates plated: consistent and e "rolled" (patterned), fruits, whole or in pieces, cookies, cooling and temper the chocolate, using garfinho own, dip in ntil you get uniform coverage. Remove and take a few pats on fillings that can b cakes, etc.. After chocolate filling u the side of the bow

l to drain excess. Place the chocolate on a surface covered with aluminum. You c an bring in the refrigerator for more or less than 2 minutes. If you decorate wi th fruit, do so before taking the refrigerator. If you decorate with chocolate, wait to dry well. Once fully dried, trim the fins and wrap the lead role, or put in special molds. REVENUE OF FILLINGS Bonbon Type Lollo Start putting 100g seedless raisins soaked in 1 cup of rum and set aside. Mix 1 can of condensed milk, chocolate powder 200g, 400g of milk powder. Stir well unt il they drop their hands. Open the dough with the roller in the thickness of a f inger, place the drained raisins and fold. Cut every 10 cm, close the ends and s oak in chocolate. 18 Coco Bonbon Cook on a can of condensed milk, 100g grated coconut (dry) and four buds. Unglue Cook until the bottom of the pan. Remove from heat, place 6 drops of almond ext ract, mix well, let it cool, make small balls through the sugar. Let stand for 2 hours. Then you can bathe in chocolate. Bonbon Happy End Bake in water bath, 250g of white chocolate and 6 tablespoons cream, stirring un til completely melted. Remove from heat and add 1 cup chopped walnuts, ½ cup crush ed cracker cornstarch and 1 cup (coffee) of mint liqueur. Take refrigerate for 1 hour to get consistency. Cut two pieces of aluminum foil 30x30 and pour over each half of dough. Roll up like salami and refrigerate for about 3 hours. Then unwrap the salami, cut into slices about 0.5 cm and let stand at room temperature. Soak each in milk chocolate. Bonbon Nougat Cut into small pieces (size of sweet) 3 peanut nougat, almonds and candied fruit . Soak in milk chocolate. Bonbon Damascus and Almonds Soak 1 cup (150g) dried apricots in enough water to cover them. The next day, ta ke everything to the fire with 3 tablespoons of sugar until it becomes puree. If you need to pass through a sieve to break up and knead until all filling a well -connected. Add the almonds, small balls and soak in dark chocolate. Fruit bathed You can soak the fruit directly on chocolate, or even involve them in mass of ma rzipan before bathing. 19 10. SPECIAL SWEETS - REVENUE NeilB OF MINT ICE CREAM This is a chocolate bonbons. To do this, the shell with two layers. Fill with mi nt ice cream, cover with chocolate and place in the freezer to harden well. Turn out and keep in freezer until ready to serve.

NeilB KISS Joint molded and plated, this sweet home two types of chocolate with the noble t aste of hazelnuts. In a medium saucepan, place over low heat 1 can of condensed milk, 1 tablespoon butter and ½ cup hazelnuts (toasted, skinned and chopped), stir ring to loosen the bottom of the pan. Remove from heat and add 5 tablespoons of cream. Pour into a buttered plate and set aside. Make chocolate bark (chocolate milk) with two layers, fill in, cover and refrigerate to harden. Unmold. To deco rate, take a whole hazelnut and "paste" with a little dark chocolate on top of c hocolate.€After this, bathe everything (chocolate and hazelnut that was stuck) in dark chocolate. Place on foil and allow to dry. If the day is hot, light in the refrigerator to harden. NeilB CHERRY Stir well in a medium saucepan, drained 40 maraschino cherries, 1 cup sugar and ½ cup water. Low heat and simmer until it forms a syrup to the weak wire (about 10 minutes). Remove from heat and add rum. Let cool. Make a chocolate shell with t wo layers of dark chocolate. Fill each chocolate with a cherry and a little syru p, leaving a little space to the surface, so that the chocolate, to be spread to form the basis of candy do not mix with the syrup. Refrigerate to harden, unmol d and wrap in paper lead. DAN-TOP This type of candy is full of marshmellow. This product can be done at home, as he explains the recipe below giving candy to a validity of 15 days, or bought re ady (preferably brand Marvi) giving candy to the validity of three months. 20 Marshmellow: Beat 3 egg whites until firm. Where non-stop beating, slowly add 1 / 3 cup sugar. Then add a pinch of salt, 1 cup Karo syrup and a few drops of van illa essence. Whisk until the mixture becomes a firm cream. Book. In shape to th e shell of chocolate with 2 layers of chocolate, garnish with marshmallow, cover with a piece of sheet wafer so that the chocolate does not come into contact wi th the marshmallow, covered with chocolate, beating to make the air clean excess with spatula and refrigerate to harden. Unmold the chocolates as common. 11. Wrap the SWEETS After the drying time of chocolates, they need to be wrapped. For this, support the candy on a flat surface, place the paper and smooth the lead role, "wrinklin g" it around the candy. With chocolate upside down, fold the edges of the paper, taking care not to tear or bend the back, showing the silver side. Carefully flatten the lead role with the help of a paper napkin. That way, you e nsure that the chocolate does not melt while rubbing the lead role. Turn the can dy on the table to match your base. 21 12. TRUFFLES The original truffle, created in France, has only a recipe for mass (described b elow), but many people have made modifications and adjustments to this recipe an d still calling the "truffles" due to this status. Recipe: 1 can of cream s / se rum 400 gr. milk chocolate 250 gr. semisweet chocolate 1 tablespoon honey 1 cup of brandy (+ - 30 ml.) Put the pan into the fire bath. When the water boils, put in the pot over the cream and honey and stir until liquid. Remove the top pan, add the chopped chocolate and return to fire. When the chocolate begins to melt, turn off the heat and stir well until a homogeneous mass. Remove from steam and

mix the cognac. If you want to add dried fruit, put the drink after being incor porated. In the case of fruit in syrup, drain well and add to the mass only when it is cold. Place dough in a bowl and capped after cooling in the refrigerator for at least 24 hours before bathing in chocolate. To shape the truffles, use two spoons to make a rounded shape. Soak the ball in chocolate and remove with garfinho. Do not knock the garfinho not to deform the nose, let alone take out the excess chocolate. After the bath of chocolate truff les do not return to the refrigerator and can be sprinkled or normally dry (or p ast) with chocolate powder or cocoa powder when the bath is still soft. 22 There are several variations of drinks and fruit to the mass of the truffles. Th ey are: Brandy Whisky with apricot or peach with nuts in syrup cherry brandy che rries with amaretto with almonds or hazelnuts Port wine with candied fruit with raisins or prunes Rum Mint Liqueur Anise Liqueur Orange Liqueur (Cointreau, Gran dMarnier) Coffee (1 reaps. Nescafé shallow soup dissolved in brandy or amaretto) The truffles are valid for four months. 23 13. Chocolate lollipops These tasty treats on a stick can be made and enjoyed throughout the year. Besid es Easter, the chocolate lollipops can turn memories of birthday party, maternit y or gift for children's day. Take this idea and decorate them according to the occasion. After melting, cooling and temper the chocolate, pour the chocolate with a spoon forms without going over the edge. Tap the shape on a flat surface to eliminate any air. Place the toothpick in shape by dragging its edge channel of the mold, to the ou tside. Notice that they are dipped in chocolate. With the index finger,€go turning the stick until it is completely overshadowed by chocolate. Return the pan to t he refrigerator for about 10 minutes. (The time varies depending on the shape of the lollipop and quantity of chocolate used) 24 Turn out the background when the lollipop shape is opaque. Twist the form of one or the other side, being careful to drop the lollipops. How to Turn on a flat s urface, supporting it. To decorate: Place a small amount of white chocolate has hardened into a plastic bag, tie a knot at the mouth of the bag to close it and take a chop at one end. Decorate the lollipops taste, making arabesques, waves, musical notes, zigzags, hearts, writing names, etc.. Arrange the lollipops on trays lined with waxed pa per and let them dry for six hours. Wrap them with cellophane transparent (or ow n bag) and tie a tie with a ribbon. 25 14. Alfajor BREAD AND HONEY These are two good recipes to supplement the budget of who sells chocolate. Alfajor Ingredients 200g unsalted butter 1 cup sugar 3 egg yolks 1 teaspoon vanilla extr

act grated rind of 1 lemon 1 tablespoon brandy 200g cornflour 250g plain flour 1 tablespoon baking powder Way of doing Make a dough with all ingredients and knead well. Open to the roll (about 0.5 cm thick), cut with the cutter or the mouth of a cup, and bake in moderate oven pr eheated greased shaped by 15 minutes or until edges begin to brown. After the co okies cool, garnish to taste (sweet milk, brigadier, kiss, etc.). And bathe in c hocolate. If you do not want to bathe, can only pass sideways or coconut sugar. One may also taught us how to decorate lollipops. 26 HONEY BREAD Ingredients 1 cup honey 1 cup of strong tea (made with cinnamon, cloves and fenn el seeds) 1 cup cold milk 1 cup sugar ½ cup brown sugar 3 ½ cups flour 3 tablespoons well-filled chocolate powder sifted 1 teaspoon ground cinnamon 1 teaspoon full of ground cloves 1 teaspoon ginger powder 1 teaspoon baking soda 1 pinch of salt grated nutmeg Way of doing Mix in a bowl of honey and two sugars. Putting the few strong tea and stir until incorporated everything. Place the flour and stir well. Season with spices and chocolate powder. Dissolve baking soda in milk and mix the batter. Place on a ba king tray greased and floured. You can also use pans suitable for gingerbread, w ell greased and sprinkled. Bake in moderate oven (180 degrees) for approximately 30 minutes in great shape and 15 minutes in individual ways. Let cool, cut into squares and only bathe in chocolate the next day. Can you use stuffing and deco ration, if desired. 27 15. ARRANGEMENTS and topiary With eggs, chocolate, you create garlands and bunches of grapes and chocolates y ou can create beautiful topiary trees. There are more options to increase your i ncome using the chocolate. BUNCH OF GRAPES AND Wreath For these arrangements should be made, have already prepared and packaged in lea d role, eggs, chocolate. These should be wrapped like candy (previously taught). For the bunch of grapes, bend about 10 cm strip of cellophane (at length) and po sition the small egg, with the chubby part along the fold. Then fold the paper s ide toward the egg, surrounding it. Then fold one side of the strip length. Next, fold the other side, overlapping t he paper so as to obtain a long narrow strip. Continue to twist the whole strip. Repeat until wrap 15 small eggs, which will compose the cluster of grapes. 28 Place two balls, putting them on the sides of what will be on the tip. Tie the e nds tightly and cut the ribbon. The next layer, arrange three balls, trying to m ismatch them. Tie. Then plug four balls and tie. Finally, place five balls, tryi ng to give harmony to the whole. Tie. The reverse side must be "clean." Try using a ribbon the same color of paper or transparent. Never use glue or tape. Unroll the paper and cellophane with scisso rs, trim the ends of the cellophane on the diagonal. Let the strips back longer

and the top shorter, forming layers. Finish with a loop tape. 29 For the wreath, wrap each tiny egg (already packed in lead role) in cellophane a nd tie with nylon. With pliers, take the shape of a circle in thick wire (0.5 meters). At the ends, make hooks to the dock. Tie all the eggs, alternating the colors of the lead pa per and distributing them in two pieces of nylon thread. Each must form a paste of eggs. Each necklace eggs must complete the circumference of the wire.€Overlap the two co llars to the circle and tie them on four points with pieces of thin wire. 30 With the wider tape (1 meter to 3 cm wide), make a loop of two turns. Make a ple at in the middle of the loop and secure with six laps of the white line. Repeat the same procedure with the narrower ribbon (1 meter to 2 cm wide) and set a sna re on the other with a piece of gold ribbon 30 cm (0.5 cm wide), making a knot. With the tips of gold ribbon, attach the bow tie with the closing of the wreath. 31 Topi Dream Waltz, White Gold, Sensation, Alpine, homemade chocolate, Styrofoam balls, spider veins and ties ribbons. With this material, you can make delicious littl e trees! The first little tree will be homemade candy. First we must engage a Styrofoam b all with 75mm diameter in a sheet of lead. After each goody pack also lead role in the same color. Apply the base of each piece of candy a double-sided tape. Attach the candy on t he Styrofoam ball, already covered by the lead role. 32 Decorate with silk sheets, sticking with double-sided tape. With a knife, make a hole at the base of the Styrofoam ball. Plug the hole a large cinnamon stick, which will serve as a trunk. Wrap a bit of clay (enough to fill a small vase) of plastic film and docking the vessel. Sett led with his fingers on the surface of the clay pot. Place the cinnamon stick in the center of the vase, clay sticking to the bottom. Cover the surface with paper clay lead. Cole chocolates around the cinnamon sti ck, using double-sided tape. 33 To decorate, tie threads of straw around the pot and give a bond in the straw. The second little tree will be sweet Dream Waltz. First we fill the vase with cl ay and put a stick to serve as a body to the bottom of the pot and let the clay dry for a day. Then wrap the Styrofoam ball with the lead role. Secure the tip of the lead role

on the ball with the hot glue gun. Stick the chocolate with a toothpick and the other end of the toothpick, stick t he ball up to set the chocolate. Stick the ball in chocolate forming circles. 34 Fill the ball with the chocolates. Then, with scissors, make a hole in the Styro foam ball and stick the stick was already in the pot. Wrap the pot in a patch of jute, fixing the tissue at the base. Line the surface of the pot with cellophane, around the stick. Garnish with granulated or colore d chocolate candies and a ribbon wire frame around the twig. 35 16. LISTING OF SUPPLIERS Below are some useful addresses for courses and for materials. Addresses are alm ost all of São Paulo (011). However, for other locations, it is best to consult a phone book (like yellow pages) of the region. SHOPPING FOR PURCHASE OF MATERIALS AND COURSES Bondinho Studio Gourmet Av Pompeii Pompeii 1795 Tel: 3672-1044 / 3862-1869 r Chocoland R. Silva Bueno, 2040 Ipiranga Tel: 6161-5356 / 6215-0833 http://www.chocolandia. Kanguru Supermarkets R. Antonio de Barros, 285 Tatuapé Tel: 296-4569 / 296-9111 / 6942-8777 http://www. Central Cooking Ellis Av Domingos de Morais, 2101 Tel: 5549-0512 / 5572-7342 http://www.elliscentral.c Candy bar The Eucalyptus Avenue, 462 Moema Tel: 5543-6652 CHOCOLATE MANUFACTURERS Boy Tel: 0800 55 95 50 36 Nestlé Tel: 0800 770 November 24 Arcor Tel: 0800 55 84 50 MATERIALS FOR PACKAGING For packages worth a visit to two places that have enough variety of materials: Ceagesp Stores packing Rua Barão de Duprat (parallel to March 25) at the Centre. 37