Chocolate and Strawberry Tapioca

- 80g Tapioca Rocha
- 3 tablespoons Chocolate Powder
- Strawberries to taste
- Condensed milk to taste

In a bowl, mix the Tapioca with 2 tablespoons of the powdered chocolate and distribute it evenly in the pan so that there is no space where you can see the bottom.

In a second bowl mix the remaining chocolate powder with the condensed milk, forming a delicious chocolate cream.

Turn on the medium heat and when the dough starts to turn and the crepe forms, fill half with the cut strawberries and the chocolate cream and fold in half the tapioca.

Remove from the pan, you can add more chocolate cream on top and serve while still hot.