Imported from Instagram
Curd Cheese Bars with Berry Filling and Chocolate Glaze
Delicate homemade curd cheese bars made with a smooth curd base, a quick berry layer, and chocolate glaze. You can use any berries or fruit purée for the filling; the source recipe uses mango-passion fruit.
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Ingredients
- 400 g Curd cheese (Any fat content, but not too dry.)
- 40 g Butter (At room temperature.)
- 60 g Powdered sugar
- 200 g Berries or fruit purée (The recipe uses a mango-passion fruit filling. If using whole berries, blend them into a purée.)
- 30 g Sugar
- 2 g Agar-agar (Strength 900.)
- 300 g Chocolate (You can use any chocolate you like; the proportions remain unchanged.)
- 30 g Cocoa butter
Steps
- 1
Pass the curd cheese through a sieve so the base becomes smooth.
- 2
Add the room-temperature butter and powdered sugar to the curd cheese. Blend everything until completely smooth.
- 3
Transfer the curd mixture to a piping bag and pipe individual logs onto parchment paper. Cut them into separate bars with a knife.
- 4
Place the shaped bars in the freezer for 2 hours.
- 5
Once the bars have partially frozen, prepare the berry layer. If using whole berries, blend them into a purée.
- 6
Combine the berry or fruit purée, sugar, and agar-agar in a saucepan.
- 7
Bring the berry mixture to a boil, then cook, stirring, for 1–2 minutes.
- 8
Cool the berry mixture slightly and pour it into a glass.
- 9
Melt the chocolate and cocoa butter separately, then mix them together. Pour the chocolate glaze into a glass.
- 10
Remove the bars from the freezer one at a time to prevent condensation from forming on them. Skewer a bar onto a knife.
- 11
Dip the bar into the glass with the berry layer. The coating sets quickly.
- 12
After the berry layer, dip the bar into the chocolate glaze.
- 13
Return the coated bar to the refrigerator. Repeat the coating process for the remaining bars, removing them one at a time.
Notes
Adjust the sweetness of the berry layer according to the acidity of the berries. The source does not specify the number of bars, the chocolate-melting temperature, or the chilling time after coating.
Nutrition per serving
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