Bird's milk candy

To begin with, soak the gelatin in one tablespoon of any juice – according to your taste. Personally, for example, I like to make Bird's Milk candies with pineapple or cherry juice.
Then, after one hour, pour one glass of the same juice into the already swollen gelatin and send it to a slow fire in a saucepan. Stir the gelatin without stopping. We keep it on the stove until it completely dissolves. Next, remove the pan from the heat and let it cool down.
Then pour concentrated milk into the cooled gelatin and whisk with a whisk at the same time – to a foam. Pour the resulting mass over the prepared molds (you can use molds for muffins or cupcakes).
We put it in the refrigerator for six hours (not in the freezer!). Sweets should be kept in moderate cold, not excessive. We take out the candies from the molds. In a water bath, melt a chocolate bar, adding sour cream to it. Bring to a homogeneous state, stirring constantly. Let it cool slightly, and then pour our chocolates with chocolate on both sides. That is: first, pour it on one side, put it in the refrigerator. After turning it over, pour it on the other side and put it in the refrigerator.