Chocolate Candies with Coconut Paste
99% chocolate and coconut paste give these candies a rich flavor and fat, while erythritol adds sweetness without regular sugar. Chilling firms the mixture, making the small candies convenient to prepare ahead for coffee.
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Servings: 8 (1 serving ≈ 22 gram)
Digestion time: 3 hour
Recalculate the sweetener. (Erythritol)
Combine the 10% cream (50 g), coconut paste (30 g), 99% chocolate (50 g), and erythritol (35 g). Warm gently in a saucepan or microwave in short bursts, then stir until smooth.
Transfer the mixture to parchment, shape it into a small log, and divide it into 8 equal pieces. Roll into balls and freeze for 20 minutes.
Coat the chilled candies with cocoa powder (10 g) and keep them refrigerated.
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