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

Serving Size: 8

Approximate Time

Prep 30 min

Cook 1 hr

Additional 2 hrs

Total 3 hrs 30 min

Ingredients

- 1 lb (454 g) tvorog or farmer's cheese (quark), well drained
- 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
- 2 tbsp (30 ml) cold water
- 8 oz (225 g) dark chocolate (55–70% cocoa) or chocolate coating
- 1 tbsp (15 ml) neutral oil (vegetable or sunflower) to thin chocolate if needed

Instructions

1. In a small bowl sprinkle the gelatin over 2 tbsp (30 ml) cold water and let bloom 3–5 minutes, then warm gently until dissolved; set aside to cool slightly.
2. In a mixing bowl combine the drained tvorog, powdered sugar, softened butter, vanilla and a pinch of salt; beat or mash until very smooth and homogeneous. Stir in the dissolved gelatin until fully incorporated.
3. Line a small tray or loaf pan with parchment paper. Spoon the curd mixture into the pan and press evenly to a thickness of about 3/4 inch (2 cm). Cover and chill in the refrigerator until firm, at least 2 hours (or freeze 20–30 minutes to speed firming).
4. Turn the set curd slab onto a cutting board, peel off parchment and cut into 8 bars or rectangles. Return to the freezer or refrigerator briefly to firm for easier dipping.
5. Set a rack over a baking sheet lined with parchment. Melt the dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Stir in the neutral oil to achieve a glossy dipping consistency.
6. Using two forks, dip each chilled curd bar into the chocolate, allowing excess to drip off, then place on the prepared rack. If desired, drizzle extra chocolate or sprinkle finely chopped nuts before the coating sets.
7. Chill the coated bars in the refrigerator until the chocolate is fully set, about 30–60 minutes. Serve chilled. Store refrigerated in an airtight container for up to 5 days.