Robusta candies

Cream, Grated cocoa, Erythritol, Cashew urbech, Cocoa butter, Coffee, Butter, Whey protein isolate, Glycerin, Cognac, Xanthan gum, Cooking salt, Citric acid

Cooking: 10 min, Boil: 5 min, Chill in the refrigerator: 10 h, Cooking: 5 min, Mix: 10 min, Heat on the stove: 5 min, To simmer: 1 min, Blend with a blender: 5 min, Water bath: 10 min, Let it stand: 20 min, Mix: 5 min, Blend with a blender: 5 min, Let it stand: 15 min, Blend with a blender: 5 min, Cooking: 10 min, Chill in the refrigerator: 2 h, Cooking: 10 min, Chill in the refrigerator: 8 h

Crush the coffee beans (10 g) with a knife or in a mortar.

Mix the cream (80 g) with the crushed beans and bring to a boil.

Remove from heat, cover with plastic wrap in contact, and cool. Infuse for 10 hours in the refrigerator.

Strain the cream. A small amount of coffee sediment is acceptable.

Preparing the filling

Mix the erythritol (28 g), salt (0.2 g), gum (0.5 g), and ascorbic acid (0.1 g).

Add the coffee cream (60 g), glycerin (2 g), and cognac (2 g). Mix well.

Heat the mixture to a boil and simmer for 30 seconds until the sweeteners dissolve.

Add the cashew paste (25 g) and blend until smooth. Cool to 30–32 °C.

Heat the grated cocoa (35 g) and cocoa butter (15 g) to 45–50 °C. Cool to 32 °C.

Combine the chocolate mixture with the whey protein isolate (7 g) and mix thoroughly.

Add the coffee mixture and blend until thickened. Cool to 30–32 °C.

Add the softened butter (10 g) and blend again in pulses.

Forming the candies

Transfer the mixture to a piping bag and pipe candies onto parchment paper. Ensure the mixture temperature is 30–32 °C.

Chill the candies for 1 hour, covered with plastic wrap or a towel.

After 2–3 hours, roll the candies by hand to shape them evenly.

Allow to fully stabilize for 8 hours in the refrigerator. Optionally, roll in cocoa powder or coat with glaze.