For Easter during Brazilian-born pastry chef Kamila Moraes Vargas' childhood, her mum made Brazilian chocolate Easter eggs (the type stuffed with fillings that are eaten with a spoon) and others filled with small toys for her family and disadvantaged children in the neighbourhood.
"I come from a very big family, two stepsisters and a huge extended family from my maternal side which includes cousins and uncles that I grew up with," she says. "Mum told me that maternity changed her life and brought her more compassion and empathy."
Making the Easter eggs for everyone was her mum's way of making a difference.
Moraes Vargas and her younger sister helped their mum make, pack and give out the chocolate Easter eggs. "What I remember fondly is how our home during this time of the year resembled a chocolate factory," she says. "Also, how as helpers we were not the best. Most of the time we had a spoon in our hands tasting the leftover chocolate in the pan.
These Brazilian Easter eggs are eaten with a spoon. Source: Marietta Brazilian Cakes and Sweets
"Yet, we had a lot of fun trying to assist, mostly by filling the milk chocolate eggs with other chocolate flavourings or with toys."
What I remember fondly is how our home during this time of the year resembled a chocolate factory.
The fillings included paçoca (ground peanuts, sugar and salt), strawberry, white or dark chocolate brigadeiro (chocolate truffle garnished with sprinkles) and dolce de leite (caramelised milk).
"The children used to play in the street and that was the place we met them and delivered the eggs. Every time we arrived, it became a big party. I remember we loved those moments because we could feel their happiness."
Moraes Vargas' mum made sure that her family enjoyed lots of Easter eggs. "Until age 10, I got a lot of chocolates with paçoca inside, which was my favourite filling. I specifically remember when I was eight years old, I got seven baskets of Easter eggs and after eating most of them the stomach ache was unbearable."
In 2014, Moraes Vargas began studying confectionery, and a year later she started making Easter spoon eggs professionally.
"I completed many online and face-to-face courses. The highlight was three extended courses at with Bruna Rebelo, who is considered one of the best confectionery teachers in Brazil," says Moraes Vargas.
But even though her first experience of making chocolates and sweets was with her mum, her auntie Janete inspired her to become a pastry chef.
"She was a professional pastry chef, and very well known in the confectionery industry in her hometown."
In 2018, Moraes Vargas came to Australia with her mum to visit her sister who was studying English.
"I fell in love with the country instantly and I realised that Australia, as a multicultural country and with a very supportive Brazilian community, would give me the opportunity to start my own business," she says.
I feel fulfilled knowing that my products are able to generate comfort and arouse memories of home to my customers.
By 2020, she had set up in Crows Nest. The pastry shop sells popular Brazilian sweets such as , , sponge and cream cakes made in jar containers, birthday cakes, and stuffed , among others. She makes cakes for birthdays, weddings and corporate events too.
"My goal is to adapt our traditional sweets to a palate different from ours, so I am always looking to improve my knowledge and skills. The confectionery is always renewed and kept fresh, and in the near future the aim is to cater to vegans and offer low-sugar sweets." 
Marietta's only does takeaway, but Moraes Vargas dreams of having a dine-in service. "This way, beyond the Brazilian community we can reach different cultures and nationalities," she says.
Kamila Moraes Vargas also makes cakes at her shop. Source: Supplied
She continues to celebrate Easter the way she did as a child by gifting her friends Easter spoon eggs in different flavours. Like her, everyone's favourite is the paçoca flavour.
"I make it with dark chocolate which brings the true taste of cocoa flavour to the forefront, because mixing the bitterness of the dark chocolate, with lightly salted paçoca flavour and the sweetness of brigadeiro, brings a balance in the flavour of the recipe. All together, this creates a unique gastronomic experience for those who eat it."
The Easter spoon eggs will be available at her shop this Easter.
"I feel fulfilled knowing that my products are able to generate comfort and arouse memories of home to my customers. In addition, I feel my store represents a little piece of Brazil in Australia and through it, people from all over the world can have a taste of Brazilian sweets."
Brazilian Easter spoon egg
Serves 2-4
Ingredients
- 1 egg mould, approximately 10cm
- 400 g dark chocolate
Ganache
- 300 g dark chocolate block
- 200 ml thickened cream
Brigadeiro
- 2 cans condensed milk
- 2 tbsp powdered mik
- 200 ml thickened cream
Egg filling
- 2 blocks dark chocolate
- 5 paçocas (about 90-100g of Brazilian sweet peanut confectionery)
Method
- For the chocolate shell, separate the mould into halves and check that each half is clean to ensure a shiny chocolate shell.
- Separate 400 g dark chocolate in a bowl and melt in the microwave for 30 seconds at a time so the chocolate does not burn. Stir after each round and heat until melted. The chocolate is fully melted when it is fluid, but not hot to touch.
- Add around 5 tbsp chocolate into each half of the mould and rotate them until the chocolate covers their entire surface. Turn the mould halves upside down to remove the excess chocolate and scrape the edges.
- Put the entire mould in the freezer for 2 mins then repeat the same process to make a second layer. Use a brush to spread the second layer of chocolate. Always remember to clean the edges.
- Refrigerate the mould for approximately 5 mins or until the chocolate easily comes out of both mould halves.
- For the ganache, place 300 g dark chocolate block and 200 ml thickened cream in a bowl and microwave every 30 seconds until melted. Leave in the fridge for 1 hour.
- For the brigadeiro, in a non-stick pan, add 2 cans condensed milk and powdered milk, and mix well.
- Add 200 ml thickened cream and cook on medium heat for 5 mins, stirring continuously.
- Let the brigadeiro to cool in the fridge for 1 hour.
- To fill the egg, place the ganache in the chocolate egg half and coarsely chop the 2 dark chocolate blocks on top of the ganache.
- Add the chilled white brigadeiro and crumble the paçoca on top.
- To join the two chocolate shells, use a little melted chocolate as an adhesive on the edges before sticking them together. You can also serve them as half eggs instead of joining them.
Note
• You can purchase paçocas from Brazilian and Latin American grocers and small stockists around Australia.
