Stuffed Chocolate Tablets or Chocolates - III - Options
Rectified

I - Option:

Chocolate Tablet With Condensed Milk:

Roof

300 grs. melted milk chocolate

Cut the chocolate with a very thin sawing knife, or thin.
Place half the chopped chocolate in a very dry pan in a water bath, or
In micro waves use tuperware for 30 seconds at a time. Repeat if necessary. See below.
After it has dissolved the chocolate, add the other chopped part, stir well.
To melt the chocolate in a water bath, put a pan of water on the fire when it starts to get a little ball and the temperature is right. Turn off the heat, over the top put the other pan with chopped chocolate.
The pan that will melt the chocolate has to be very dry,
If a drop of water (or steam) drops the chocolate, it desanda becomes soft sticky, unfit for consumption.
METHOD OF MEASURING THE CHOCOLATE TEMPERATURE:
To measure the temperature of the chocolate, (homemade) place on the wrist, or under the lower lip if it is cold it is at the right point, or
Use your own thermometer to measure the right chocolate temperature.
Take a shower in the tablets with the cover, let it drain well on a grill
After that dried wrap with colored cellophane paper twist the ears.
I Option:
Filling:
Ingredients:
1 can of whole milk powder nest
1 can of condensed milk
200 grs. of ovomaltine, malt flavor or chocolate powder
2 tablespoons margarine
1 teaspoon vanilla extract
2 tablespoons corn syrup
2 tablespoons of cow's milk
Cow's milk is to be rolled up

Way of preparing:

Mix all ingredients, put the dough in the middle of two plastic sheets.
Open the dough on the two (2) plastic with a roll
Cut out rectangles of 7 x 3 centimeters
Bring the refrigerator for 30 minutes to harden
After it has hardened remove with a spatula and a chocolate bath, one or two layers.

Chocolate Tablet With Cashew Nut:

II - option:
Ingredients:

2 cans of raw condensed milk
1 cup cashew nut
1 cup of sugar

Other Ingredients:

200 grs. melted milk chocolate
200 grs. of rice flakes

Way of preparing:

In a pan mix well the condensed milk with the cashew nuts, take to the fire until it reaches the point of brigadeiro.
ROOF:
Remove from the heat, let cool make the tablets, pass on the rice flake and then the melted chocolate.

The tablet is a 8 x 2 cm rectangular candy, it can also be made into chocolate-specific inserts.
TABLETS IN THE FORMINHA:
To make the tablets into molds, first make a shell, put a layer of melted chocolate, take the refrigerator for 2 minutes, then make the second layer in the same way as the first layer.
Place the filling and top the cover.

Filling:

Make a roll with the filling, cut and place in the pans, pressing to take the form, then pour melted chocolate, take the refrigerator for 2 minutes.

When finished (the foil becomes opaque), loosen it from the molds and wrap it with colored cellophane paper.

Chocolate Tablets With Coconut Filling:

III - Option:
Filling:
Ingredients:
250 grs. of melted white fondant melted with a little water (see package.
250 grs. of dry coconut grated and hydrated with a little filtered water.
1 tablespoon of warm water to moisten the coconut
3 to 5 tablespoons (soup) well filled with condensed milk, or what is needed
1 teaspoon of rum or vanilla essence

Roof:

500 grs. melted milk chocolate

Others:

Several transparent plastic tablets.

Way of preparing:

Wet (moisten) the coconut with a spoonful (soup) of warm water, until it is very moist.

In a bowl, add the fondant with the coconut already moistened, add the condensed milk to the point of curling, finally the essence of Rum.

Place the filling of the tablets in the appropriate dishes, take to refrigerate in the refrigerator, for 15 minutes.
Can not take it to the freezer.
BATH OF CHOCOLATE:
Then remove from the molds and a bath of melted chocolate.
Place the tablets into the melted chocolate pot, (for a few seconds at a time if necessary) remove with the chocolate stick.

After it has dissolved the chocolate, add the other chopped part, stir well.
To melt the chocolate in the water bath, place a pan with water on the fire when it starts to stick and the temperature is right, extinguish the fire, top with the other pan with chopped chocolate.
The pan that will melt the chocolate has to be very dry,
If a drop of water (or steam) drops the chocolate, it desanda becomes soft sticky, unfit for consumption.
METHOD OF MEASURING THE CHOCOLATE TEMPERATURE:
To measure the temperature of the chocolate, (homemade) place on the wrist, or under the lower lip