Riga candies

Cocoa butter, Cream 20% fat content, Black currant, Erythritol, Cocoa powder, Dry coconut milk, Cognac, Glycerin, Citric acid, Xanthan gum, Cooking salt

Combine the dry ingredients: 5 min, Mix: 5 min, Boil: 5 min, To boil: 1 min, Mix: 5 min, Water bath: 5 min, Blend with a blender: 10 min, Cooking: 5 min, Chill in the refrigerator: 1 h, Let it stand: 12 h, Cooking: 10 min

Combine erythritol (39 g), salt (0.2 g), gum (0.5 g), and citric acid (1 g) and mix well.

Mix 20% cream (40 g), blackcurrant puree (40 g), glycerin (1 g), and cognac (5 g). Add the dry mixture and stir.

Bring the mixture to a boil and cook for 30 seconds until the sweetener is completely dissolved.

Mix cocoa powder (20 g) with dry coconut milk (10 g) and add to the hot mixture. Stir until smooth and cool to 30–32 °C.

Melt cocoa butter (55 g) to 45–50 °C and cool to 32 °C.

Combine cocoa butter with the main mixture and blend with an immersion blender until thick and smooth.

Add dried berries (10 g) and lightly blend the mixture.

Transfer the mixture to a piping bag and pipe candies onto parchment at 26–28 °C.

Cover and refrigerate for 1 hour, then allow to stabilize completely for 12 hours.

If desired, roll the candies in cocoa powder or coat with glaze.