{"id":4791,"date":"2025-10-19T19:00:00","date_gmt":"2025-10-19T22:00:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=4791"},"modified":"2026-10-14T06:34:25","modified_gmt":"2026-10-14T09:34:25","slug":"chocolate-casadinhas-brazilian-sandwich-biscuits","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/chocolate-casadinhas-brazilian-sandwich-biscuits\/","title":{"rendered":"Chocolate Casadinhas: Brazilian Sandwich Biscuits"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>Chocolate casadinhas are soft sandwich biscuits paired with a chocolate ganache filling. This version includes measured ingredients, a step-by-step method, alternative fillings such as dulce de leche and brigadeiro, and practical advice on presentation, storage and calculating costs. Baking times depend on the biscuit size and oven.<\/strong><\/p>\n<p>These <strong>chocolate casadinhas<\/strong> pair two soft chocolate biscuits around a creamy filling. They suit a party platter or a homemade gift, provided cream-based fillings are kept chilled. Here is how to make them, vary the filling and give them a neat finish.<\/p>\n<p><\/p>\n<h2>Ingredients for chocolate casadinhas<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/ingredients-and-chocolate-sandwich-biscuits-on-a-board-4791-1.webp\" alt=\"Ingredients and chocolate sandwich biscuits on a board\" title=\"Ingredients and chocolate sandwich biscuits on a board\"><\/p>\n<p>To make <strong>chocolate casadinhas<\/strong>, gather the following ingredients:<\/p>\n<ul>\n<li><strong>200 g unsalted butter, softened<\/strong>. A firm baking margarine may be used, though the texture will change. Liquid oil is not a direct replacement in this creamed biscuit dough.<\/li>\n<li><strong>200 g caster sugar<\/strong>. Reducing it to 150 g gives a less sweet dough but also changes spreading and texture; bake a small trial before shaping the whole batch.<\/li>\n<li><strong>2 large eggs<\/strong>. An egg-free adaptation needs a suitable biscuit recipe or a tested egg replacement; apple pur\u00e9e will not necessarily give the same structure.<\/li>\n<li><strong>260 g plain flour<\/strong>. For a gluten-free version, use a blend and method intended for biscuits rather than assuming every flour blend behaves identically.<\/li>\n<li><strong>50 g unsweetened cocoa powder<\/strong>. Drinking chocolate contains additional ingredients and gives a sweeter, less intense result.<\/li>\n<li><strong>20 g cornflour<\/strong>, the fine white starch sold as cornflour in Britain, to soften the biscuit texture.<\/li>\n<li><strong>1 teaspoon baking powder<\/strong>. Do not replace it directly with bicarbonate of soda, which requires a different balance of acidic ingredients.<\/li>\n<li><strong>A pinch of salt<\/strong> to balance the chocolate flavour.<\/li>\n<li><strong>1 teaspoon vanilla extract, optional<\/strong>.<\/li>\n<li><strong>For the ganache: 300 g dark chocolate, chopped<\/strong>, and <strong>150 ml whipping cream<\/strong>. Heat the cream and stir it into the chocolate as described below. Smooth dulce de leche is an alternative filling with a different flavour and sweetness.<\/li>\n<li><strong>Optional decorations: extra cocoa powder, chocolate sprinkles or other edible cake decorations<\/strong>.<\/li>\n<\/ul>\n<p><strong>Ingredient notes and substitutions<\/strong><\/p>\n<p><strong>Butter:<\/strong> margarine can change the dough\u2019s firmness and spreading; choose a product intended for baking and chill soft dough before adding unnecessary extra flour. <strong>Gluten-free flour:<\/strong> use a suitable biscuit blend and follow the manufacturer\u2019s guidance on binders and liquid adjustments.<\/p>\n<p><strong>Sweeteners and brown sugar:<\/strong> these change flavour, moisture and spreading, so they are not identical swaps. There is no separate liquid in this dough to reduce automatically. <strong>Ganache:<\/strong> its firmness depends on the chocolate and cream as well as their ratio; allow it to cool before deciding whether it needs adjustment.<\/p>\n<h2>How to make chocolate casadinhas<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/chocolate-biscuits-beside-ganache-for-sandwiching-4791-2.webp\" alt=\"Chocolate biscuits beside ganache for sandwiching\" title=\"Chocolate biscuits beside ganache for sandwiching\"><\/p>\n<ol>\n<li><strong>Heat the oven:<\/strong> preheat to 180\u00b0C conventional\/160\u00b0C fan, with a shelf in the centre. Line baking trays with baking parchment.<\/li>\n<li><strong>Measure the ingredients:<\/strong> soften the butter, sift the flour and cocoa, and prepare the chopped chocolate and cream for the filling.<\/li>\n<li><strong>Cream the butter and sugar:<\/strong> beat with an electric mixer or wooden spoon until lighter and creamy, using about 3\u20135 minutes as a guide.<\/li>\n<li><strong>Add the eggs and vanilla:<\/strong> beat in one egg at a time, mixing well after each addition, then add the optional vanilla.<\/li>\n<li><strong>Fold in the dry ingredients:<\/strong> combine the flour, cocoa, cornflour, baking powder and salt. Add gradually to the butter mixture and mix just until evenly combined.<\/li>\n<li><strong>Shape the biscuits:<\/strong> weigh small portions of roughly 12\u201315 g, roll into balls and place on the trays with room to spread. Flatten lightly with your palm or the base of a glass. Make an even number so they can be paired.<\/li>\n<li><strong>Bake:<\/strong> start checking after about 8\u201310 minutes. The edges should be set and the centres baked through but still soft, not wet or raw. Timing depends on size and oven. Leave briefly on the tray, then transfer carefully to a rack and cool completely before filling.<\/li>\n<li><strong>Make the ganache:<\/strong> heat 150 ml cream until just below boiling and pour over 300 g chopped dark chocolate. Leave for a minute, then stir until smooth and glossy. Cool until thick enough to spread, refrigerating promptly once cooled if it will not be used straight away.<\/li>\n<li><strong>Sandwich the biscuits:<\/strong> pair completely cooled biscuits of similar size. Spoon or pipe a small amount of ganache onto the flat side of one, then gently press its partner on top.<\/li>\n<li><strong>Finish and store:<\/strong> refrigerate for around 10\u201320 minutes to firm the filling. Keep the filled biscuits covered at 5\u00b0C or below and eat within 48 hours of making the ganache, or sooner if an ingredient\u2019s instructions require it. Do not treat this homemade cream filling as shelf-stable.<\/li>\n<\/ol>\n<p><strong>Practical tips<\/strong><\/p>\n<ul>\n<li><strong>Trial bake:<\/strong> bake a few biscuits first to check spreading and timing in your oven.<\/li>\n<li><strong>Alternative fillings:<\/strong> try dulce de leche for a caramel flavour or milk-chocolate ganache for a milder taste, allowing for a different set.<\/li>\n<li><strong>Useful tools:<\/strong> a piping bag with a plain nozzle makes it easier to portion the ganache neatly.<\/li>\n<li><strong>Soft dough:<\/strong> chill for 15\u201320 minutes before shaping if it is too soft to handle.<\/li>\n<li><strong>Decoration:<\/strong> roll the exposed filling lightly in chocolate sprinkles or dust the tops with extra cocoa.<\/li>\n<\/ul>\n<h2>Chocolate casadinha variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/chocolate-sandwich-biscuit-filling-variations-4791-3.webp\" alt=\"Chocolate sandwich biscuit filling variations\" title=\"Chocolate sandwich biscuit filling variations\"><\/p>\n<p>Change the filling or finish of your <strong>chocolate casadinhas<\/strong> with these ideas. Dietary adaptations need to account for the whole biscuit, not only the filling.<\/p>\n<p><strong>The main ganache version<\/strong><\/p>\n<ul>\n<li><strong>Dark chocolate ganache:<\/strong> the main filling uses 300 g dark chocolate and 150 ml whipping cream. Cool it to a spreadable consistency before assembling.<\/li>\n<li><strong>Dulce de leche:<\/strong> choose a thick, smooth product that will hold between the biscuits. If gently warmed to soften it, let it cool again before filling.<\/li>\n<\/ul>\n<p><strong>Brigadeiro filling<\/strong><\/p>\n<ul>\n<li><strong>Soft brigadeiro:<\/strong> for a separate filling, cook one standard 395 g tin of sweetened condensed milk with 1 tablespoon butter and 3 tablespoons cocoa powder over a low heat, stirring until thick but spreadable. Cool promptly, refrigerate within two hours and use chilled for assembly.<\/li>\n<\/ul>\n<p><strong>Flavour and texture variations<\/strong><\/p>\n<ul>\n<li><strong>Crunchy filling:<\/strong> fold up to 50 g crushed peanut brittle or biscuit crumbs into the cooled ganache. Check allergens and expect the crumbs to soften during storage.<\/li>\n<li><strong>Citrus or fruit:<\/strong> add a little finely grated orange zest to the dough, or use a thin layer of thick raspberry jam alongside the ganache.<\/li>\n<li><strong>Salted caramel:<\/strong> use a thick caramel filling made with a suitable recipe, rather than a runny sauce that will leak out of the sandwich.<\/li>\n<\/ul>\n<p><strong>Dietary options and substitutions<\/strong><\/p>\n<ul>\n<li><strong>Vegan adaptation:<\/strong> changing the butter, chocolate and cream is not enough because the dough also contains eggs. Use a tested egg-free biscuit method with a suitable vegan baking fat, and make the filling with dairy-free chocolate and plant-based cream. Check decorations too.<\/li>\n<li><strong>Gluten-free adaptation:<\/strong> choose a flour blend and method suitable for gluten-free biscuits, following any binder and liquid guidance. Check the cornflour, baking powder, filling and decorations, and avoid cross-contact during preparation.<\/li>\n<li><strong>Less sweet:<\/strong> the suggested 150 g sugar variation changes the dough\u2019s texture, so test a few biscuits first. A higher-cocoa chocolate usually gives a less sweet-tasting filling, but compare labels if sugar content matters.<\/li>\n<\/ul>\n<p><strong>Presentation ideas<\/strong><\/p>\n<ul>\n<li><strong>Colour contrast:<\/strong> arrange the chocolate biscuits with a separately prepared plain-biscuit version if you want a mixed platter. Removing the cocoa from this recipe without adjustment will change the dough.<\/li>\n<li><strong>Finishing touches:<\/strong> use sprinkles, sifted cocoa or chocolate shavings around the exposed filling for a neat appearance.<\/li>\n<li><strong>Storage:<\/strong> homemade cream-based fillings need refrigeration at 5\u00b0C or below. Use this batch within 48 hours of preparing the filling; a different commercial product\u2019s shelf life does not automatically apply to assembled biscuits.<\/li>\n<\/ul>\n<h2>Fillings, coatings and presentation tips<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/chocolate-sandwich-biscuits-arranged-on-a-serving-plate-4791-4.webp\" alt=\"Chocolate sandwich biscuits arranged on a serving plate\" title=\"Chocolate sandwich biscuits arranged on a serving plate\"><\/p>\n<p>Choose a filling that balances the sweetness and softness of your <strong>chocolate casadinhas<\/strong>. Heat ingredients only when the filling method requires it, then cool to a thick, spreadable consistency before pairing the biscuits.<\/p>\n<p><strong>Getting the filling right<\/strong><\/p>\n<ul>\n<li><strong>Smooth ganache:<\/strong> pour 150 ml hot cream over 300 g chopped dark chocolate, stir until smooth and cool until spreadable. These are the main filling quantities, not an additional batch.<\/li>\n<li><strong>Dulce de leche:<\/strong> use it at a spreadable but firm consistency. Brief chilling can help if it is too soft, though a thin sauce will not become a suitable filling simply through chilling.<\/li>\n<li><strong>Brigadeiro:<\/strong> cook the separate 395 g tin of condensed milk with 1 tablespoon butter and 3 tablespoons cocoa as described above, then cool and chill promptly before filling.<\/li>\n<li><strong>Crunch:<\/strong> add 30\u201350 g crushed biscuits or praline to the whole filling, if wanted, rather than adding that amount to each sandwich.<\/li>\n<\/ul>\n<p><strong>Coatings and finishes<\/strong><\/p>\n<ul>\n<li><strong>Dusting:<\/strong> sift a little cocoa or icing sugar over the biscuits for a simple finish.<\/li>\n<li><strong>Sprinkles and shavings:<\/strong> use chocolate sprinkles, chocolate curls or a little orange zest for colour and aroma.<\/li>\n<li><strong>Chocolate dipping:<\/strong> dip half of each sandwich in additional melted chocolate and leave on baking parchment until set. Use a suitable tempering method if a crisp, glossy coating is important.<\/li>\n<li><strong>A savoury contrast:<\/strong> a few flakes of sea salt on the ganache can balance the sweetness.<\/li>\n<\/ul>\n<p><strong>Assembly and arrangement<\/strong><\/p>\n<ul>\n<li><strong>Match sizes:<\/strong> pair biscuits of similar diameter so the sandwiches look even.<\/li>\n<li><strong>Pipe centrally:<\/strong> place the filling in the middle, leaving room for it to spread when the top biscuit is added.<\/li>\n<li><strong>Press gently:<\/strong> use light pressure to spread the filling without crushing the soft biscuits.<\/li>\n<li><strong>Create variety:<\/strong> arrange different fillings or finishes together, identifying allergens and dietary variations clearly.<\/li>\n<\/ul>\n<p><strong>Packaging and storage<\/strong><\/p>\n<ul>\n<li><strong>For gifts:<\/strong> place in food-safe paper cases inside a suitable box or bag. Use baking parchment between layers and include chilled-storage instructions for perishable fillings.<\/li>\n<li><strong>Transport:<\/strong> use a rigid container with dividers to prevent sliding or crushing, and an insulated carrier with frozen packs when needed to maintain refrigeration.<\/li>\n<li><strong>Shelf life:<\/strong> keep these cream-filled biscuits at 5\u00b0C or below and use within 48 hours of preparing the filling. Do not assume dulce de leche makes a homemade filled biscuit shelf-stable; follow the relevant product instructions and storage requirements.<\/li>\n<\/ul>\n<p><strong>Serving:<\/strong> offer espresso, black tea or an optional small glass of port for adults. A tidy platter and clearly identified flavours make the biscuits easy to choose and enjoy.<\/p>\n<h2>Storage, packaging and ideas for selling casadinhas<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/chocolate-sandwich-biscuits-in-a-gift-box-4791-5.webp\" alt=\"Chocolate sandwich biscuits in a gift box\" title=\"Chocolate sandwich biscuits in a gift box\"><\/p>\n<p>If you plan to sell <strong>chocolate casadinhas<\/strong>, suitable storage, packaging and accurate costing matter as much as appearance. Home storage advice is not a validated commercial shelf life.<\/p>\n<p><strong>Storage<\/strong><\/p>\n<ul>\n<li><strong>Unfilled biscuits:<\/strong> cool completely before sealing in a clean airtight container. Their texture will change with humidity; for longer storage, freeze them rather than promising a fixed week of freshness.<\/li>\n<li><strong>Cream-based ganache filling:<\/strong> keep the finished sandwiches at 5\u00b0C or below and eat within 48 hours of making the filling, following any shorter ingredient instructions.<\/li>\n<li><strong>Dulce de leche filling:<\/strong> follow the product\u2019s instructions after opening, and refrigerate homemade dairy fillings promptly. Assembly with other ingredients can change storage needs, so do not transfer an unopened jar\u2019s shelf life to the biscuits.<\/li>\n<li><strong>Freezing:<\/strong> wrap freshly made, cooled biscuits individually and place in a suitable airtight freezer container. Up to two months is a quality guide for suitable fillings. Defrost in the fridge and eat within 24 hours of fully thawing; do not refreeze.<\/li>\n<li><strong>Shelf-life assessment:<\/strong> small trials can reveal changes in flavour and texture, but appearance, smell and tasting do not establish microbiological safety. A business needs an appropriate food-safety assessment for its product and process.<\/li>\n<\/ul>\n<p><strong>Safe, attractive packaging<\/strong><\/p>\n<ul>\n<li><strong>Food-contact materials:<\/strong> use paper cases, baking parchment, bags and boxes intended for direct food contact.<\/li>\n<li><strong>Internal protection:<\/strong> separate layers with baking parchment or suitable dividers to prevent rubbing and crushing.<\/li>\n<li><strong>Finishing touches:<\/strong> a simple label, ribbon and windowed box can improve presentation. Keep decorative materials away from the biscuits and make customer information legible.<\/li>\n<li><strong>Labels and allergens:<\/strong> check the rules that apply to how you sell and package the food. These biscuits contain wheat, eggs and milk; chocolate and optional toppings may introduce other allergens. In relevant prepacked-for-direct-sale settings, a full ingredients list with allergens emphasised is required. Use official guidance for the complete requirements.<\/li>\n<li><strong>Delivery:<\/strong> protect the biscuits in a rigid box and keep perishable fillings chilled throughout, not only on hot days. Choose a delivery method capable of maintaining the required temperature.<\/li>\n<\/ul>\n<p><strong>Presenting biscuits for sale<\/strong><\/p>\n<ul>\n<li><strong>Gift boxes:<\/strong> packs of 6, 12 or 24 sandwiches can suit different occasions. Make storage instructions clear before purchase.<\/li>\n<li><strong>Mixed selections:<\/strong> offer a small choice of fillings or a mixed box, with each variety and its allergens clearly identified.<\/li>\n<li><strong>Counter displays:<\/strong> use clean, suitable trays and clear price signs. Keep cream-filled products under appropriate temperature control rather than displaying them unrefrigerated for long periods.<\/li>\n<li><strong>Online photographs:<\/strong> show the actual products, fillings, portion size and packaging accurately, rather than promising sales results from a particular photographic style.<\/li>\n<\/ul>\n<p><strong>Practical sales ideas<\/strong><\/p>\n<ul>\n<li><strong>Markets and fairs:<\/strong> plan suitable chilled storage, hygienic sampling and clear ingredient information before offering products for sale.<\/li>\n<li><strong>Party orders:<\/strong> calculate prices for the requested quantity, packaging and delivery needs rather than offering discounts that leave costs uncovered.<\/li>\n<li><strong>Online orders:<\/strong> explain lead times and storage requirements clearly. Local chilled delivery may be more practical than posting a perishable filling.<\/li>\n<li><strong>Local partnerships:<\/strong> discuss supply arrangements with caf\u00e9s or shops, including storage, labelling, unsold products and payment terms.<\/li>\n<\/ul>\n<p><strong>Pricing and cost control<\/strong><\/p>\n<ul>\n<li><strong>Unit cost:<\/strong> add ingredients, packaging, labour, energy, relevant fees and an allowance for waste, then divide by the number of finished sandwiches. Choose a selling price that covers those costs and the profit you need. A percentage added to cost is a markup, not the same as a profit margin on the selling price.<\/li>\n<li><strong>Practical calculation:<\/strong> record the actual yield of paired sandwiches, not the number of separate biscuit halves, before dividing the batch cost.<\/li>\n<li><strong>Keep records:<\/strong> maintain a simple spreadsheet of batch costs and yields, updating it when ingredient or packaging prices change.<\/li>\n<\/ul>\n<p><strong>Hygiene and food safety<\/strong><\/p>\n<ul>\n<li><strong>Cleaning routine:<\/strong> keep equipment and food-contact surfaces clean, avoid cross-contamination and record preparation and storage dates.<\/li>\n<li><strong>Temperature control:<\/strong> monitor refrigeration and delivery conditions for products with perishable fillings.<\/li>\n<li><strong>Business requirements:<\/strong> check local authority and Food Standards Agency guidance before trading, including registration and labelling. Food businesses generally need to register with their local authority at least 28 days before starting food operations.<\/li>\n<\/ul>\n<p><strong>Final practical point:<\/strong> consistent portions, accurate photographs, suitable packaging and a properly assessed storage process help customers know what they are buying. A home recipe alone does not establish a commercial shelf life.<\/p>\n<h2>Conclusion<\/h2>\n<p>These chocolate sandwich biscuits can be varied with different fillings and finishes. Bake a small trial to check your oven, cool the biscuits fully and let the filling thicken before assembly. Keep cream-filled versions refrigerated and enjoy them promptly.<\/p>\n<p>Thank you for reading. Follow our social channels for more ideas and visit the <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas blog<\/a> for festive recipes and party inspiration.<\/p>\n<h2>Chocolate casadinhas: frequently asked questions<\/h2>\n<p><strong>Which filling works best for chocolate casadinhas?<\/strong><\/p>\n<p>Dark chocolate ganache is the main option here. Thick dulce de leche or cooled brigadeiro also work as alternatives, depending on the flavour you prefer. Choose a spreadable filling that will stay between the biscuits.<\/p>\n<p><strong>Can I freeze the filled biscuits?<\/strong><\/p>\n<p>Yes, if the filling is suitable for freezing. Wrap freshly made, cooled biscuits individually and place in a freezer container for up to two months as a quality guide. Defrost in the fridge and eat within 24 hours of fully thawing. Texture may change; do not refreeze.<\/p>\n<p><strong>How do I stop the filling leaking out?<\/strong><\/p>\n<p>Cool the ganache or brigadeiro until thick and spreadable before assembly. Brief chilling can help. Fill completely cooled biscuits with a modest amount and press gently rather than squeezing the filling out.<\/p>\n<p><strong>How can I make a vegan version?<\/strong><\/p>\n<p>The dough contains eggs as well as butter, so changing only the fat and filling is not enough. Use a tested egg-free biscuit method with vegan baking fat, and choose dairy-free chocolate, plant-based cream and suitable decorations.<\/p>\n<p><strong>How should I store casadinhas for sale?<\/strong><\/p>\n<p>Keep perishable fillings chilled during storage and delivery, use food-safe packaging and follow the labelling rules for your sales method. Commercial shelf life needs an appropriate assessment; the home recipe does not validate a long storage period.<\/p>\n<p><strong>How do I calculate a selling price per sandwich?<\/strong><\/p>\n<p>Add the actual batch costs, including ingredients, packaging, labour, energy, fees and waste, and divide by the number of complete sandwiches. Set the selling price above that cost according to your needs. Markup on cost and profit margin on selling price are different calculations.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/how-to-chill-freeze-and-defrost-food-safely\/how-to-chill-freeze-and-defrost-food-safely\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: chilling food safely<\/a><\/li>\n<li><a href=\"https:\/\/onboarding-register.food.gov.uk\/new\" target=\"_blank\" rel=\"noopener\">Food business registration<\/a><\/li>\n<li><a href=\"https:\/\/www.food.gov.uk\/business-guidance\/allergen-guidance-for-food-businesses\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: allergen guidance for food businesses<\/a><\/li>\n<li><a href=\"https:\/\/www.food.gov.uk\/business-guidance\/labelling-guidance-for-prepacked-for-direct-sale-ppds-food-products\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: prepacked for direct sale labelling<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Make soft chocolate casadinhas with a ganache filling. Includes Brazilian sandwich biscuit variations, baking tips, gift packaging and chilled storage advice.<\/p>\n","protected":false},"author":7,"featured_media":16037,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ocean_front_end_style_editor":"no","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":"","_links_to":"","_links_to_target":""},"categories":[142],"tags":[],"class_list":["post-4791","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas-recipes","entry","has-media"],"_links":{"self":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4791","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/comments?post=4791"}],"version-history":[{"count":1,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4791\/revisions"}],"predecessor-version":[{"id":16105,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4791\/revisions\/16105"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media\/16037"}],"wp:attachment":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media?parent=4791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/categories?post=4791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/tags?post=4791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}