Entree: Estonia – Central Culinary Region – Kohuke (Sweet curd cheese bar coated in chocolate)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 30 min

Cook 1 hr

Additional 2 hrs

Total 3 hrs 30 min

Ingredients

1 lb (454 g) well-drained tvorog (quark/farmer's cheese) (estimated edible portion: 454 g)
1/3 cup (40 g) powdered sugar
2 tbsp (28 g) unsalted butter, softened
1/2 tsp (2.5 ml) vanilla extract
Pinch salt (about 1/8 tsp / 0.5 g)
1 tsp (2.5 g) unflavored gelatin (estimated edible portion: 2.5 g)
2 tbsp (30 ml) cold water
8 oz (225 g) dark chocolate (55–70% cocoa), selected from the listed options (estimated edible portion: 225 g)
1 tbsp (15 ml) neutral oil (vegetable or sunflower), only if needed to thin the chocolate

Instructions

1. Sprinkle the gelatin over the cold water in a small bowl. Let it bloom for 3–5 minutes, then warm gently until dissolved. Set aside to cool slightly.
2. Combine the well-drained tvorog, powdered sugar, softened butter, vanilla extract, and salt in a mixing bowl. Beat or mash until very smooth and uniform. Stir in the dissolved gelatin until fully incorporated.
3. Line a small tray or loaf pan with parchment paper. Spoon in the curd mixture and press it into an even layer about 3/4 inch (2 cm) thick. Cover and refrigerate until firm, at least 2 hours, or freeze for 20–30 minutes to speed firming.
4. Turn the firm curd slab onto a cutting board, remove the parchment, and cut it into 8 bars or rectangles. Briefly return the bars to the refrigerator or freezer so they firm up for dipping.
5. Set a rack over a parchment-lined baking sheet. Melt the dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. If needed, stir in the neutral oil to make the chocolate easier to dip with.
6. Using two forks, dip each chilled bar in the melted chocolate. Let excess chocolate drip off, then place each bar on the rack. If desired, drizzle with extra chocolate or add finely chopped nuts before the coating sets.
7. Refrigerate the coated bars until the chocolate is fully set, about 30–60 minutes. Serve chilled. Store in an airtight container in the refrigerator for up to 5 days.