Pistachio candies

Cream, Cocoa butter, Stevia, Butter, Pistachio urbech, Almond flour, Whey protein isolate, Gelatin, Cooking salt, Citric acid

Combine the dry ingredients: 5 min, Mix: 5 min, Heat on the stove: 5 min, To boil: 1 min, Mix: 5 min, Let it stand: 30 min, Water bath: 5 min, Let it stand: 15 min, Blend with a blender: 5 min, Let it stand: 15 min, Mix: 5 min, Chill in the refrigerator: 2 h, Cooking: 10 min, Chill in the refrigerator: 10 h

Combine erythritol (38 g), salt (0.5 g), gelatin (2 g), and ascorbic acid (0.1 g). Mix thoroughly.

Add cream (40 g) and glycerin (2 g). Mix. Heat to boiling and simmer for 30 seconds to dissolve the sweeteners and gelatin.

Combine the hot cream with pistachio paste (20 g). Mix until smooth.

Mix almond flour (15 g) and whey protein isolate (10 g). Add to the pistachio mixture and break up any lumps. Cool to 30–32°C.

Melt cocoa butter (40 g) to 45–50°C and cool to 32°C, stirring constantly.

Combine cocoa butter with the main mixture. Mix and cool to 30°C.

Add room temperature butter (25 g). Blend the mixture in pulses with a blender until smooth and thick. Cool to 25–27°C.

Transfer the mixture to a pastry bag and pipe candies onto parchment paper or a silicone mat. Refrigerate for 1 hour, then cover and let stabilize completely.

After 2–3 hours, shape into even balls by hand if needed. Leave in the refrigerator until fully stabilized (about 10 hours).

If desired, roll the candies in cocoa powder or coat with chocolate glaze. Store in an airtight container in the refrigerator.