Shalfeika candies

Cream, Cocoa butter, Cashew urbech, Erythritol, Cocoa powder, Glycerin, Sage, Xanthan gum, Cooking salt, Vanilla, Citric acid

Combine the dry ingredients: 5 min. Boil: 5 min. Chill in the refrigerator: 10 h. Mix: 10 min. Boil: 5 min. To simmer: 1 min. Blend with a blender: 5 min. Water bath: 5 min. Let it stand: 15 min. Mix: 5 min. Blend with a blender: 5 min. Cooking: 10 min. Chill in the refrigerator: 1 h. Let it stand: 8 h.

Preparation of Flavored Cream

Mix cream (80 g) with dried sage (1 g) and bring to a boil.

Remove from heat and cover with plastic wrap in contact.

Keep the cream in the refrigerator for 10 hours.

Strain the cream through a fine sieve. If the amount has decreased, replenish with regular cream.

Preparation of Filling

1. combine erythritol (38 g), salt (0.2 g), gum (0.4 g), vanillin (0.2 g), and ascorbic acid (0.1 g);
2. add flavored cream (70 g) and glycerin (2 g), mix;
3. bring the mixture to a boil (100°C) and reduce for 30 seconds to dissolve the sweeteners;
4. add cashew paste (40 g) and blend until smooth, then cool to 30–32°C;
5. melt cocoa butter (70 g) to 45–50°C and cool to 32°C;
6. mix cocoa butter with cocoa powder (15 g), add the main mixture, and blend until a thick texture is achieved;
7. transfer the mixture to a pastry bag and pipe candies onto parchment;
8. place in the refrigerator for 1 hour, then cover and let stabilize for 8 hours.

The finished candies can be rolled in cocoa powder or covered with chocolate glaze.

Store in an airtight container at +2…+8°C.