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Desserts

Kohuke (Chocolate-Coated Curd Cheese Bar)

The Quirky Foodster Team

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20
Prep
6
Servings

Ingredients

  • 400 g (14 oz) Curd cheese (quark), well-drained
  • 50 g (3 1/2 tbsp) Butter, softened
  • 60 g (1/2 cup) Icing sugar
  • 1 tsp Vanilla extract
  • 150 g (5 oz) Dark chocolate, melted

Method

  1. In a mixing bowl, beat the drained curd cheese, softened butter, icing sugar and vanilla extract together until smooth.
  2. Line a small loaf tin or silicone moulds with parchment paper.
  3. Press the curd mixture evenly into the tin or moulds, smoothing the top.
  4. Freeze for at least 1 hour until firm enough to handle.
  5. Turn the firm curd block out and cut into small bars.
  6. Melt the dark chocolate gently over a double boiler or in short bursts in the microwave.
  7. Dip or coat each bar in the melted chocolate, then place on parchment paper.
  8. Chill in the refrigerator until the chocolate coating sets, about 20 minutes.

Introduction: Kohuke is a beloved Estonian confection made from sweetened curd cheese, often flavoured with vanilla and coated in chocolate.

Cultural Background: Kohuke is a beloved Estonian confection made from sweetened curd cheese, often flavoured with vanilla and coated in chocolate. Developed during the 20th century as an accessible sweet treat, it remains one of Estonia's most iconic everyday desserts and snacks.

Tips: Make sure the curd cheese is well-drained of excess liquid, or the bars will be too soft to coat neatly. Work quickly while dipping, as the cold bars can cause the chocolate to set fast.

Variations: Add finely grated lemon zest to the curd mixture for a brighter flavour. A layer of jam can be added in the centre before freezing for a filled version. White chocolate can replace dark chocolate for a sweeter coating. This dessert contains dairy and is naturally vegetarian; a vegan version can be made using a well-drained plant-based yoghurt or cashew-based curd substitute along with dairy-free chocolate, though this departs from the traditional recipe.

Storage: Store in the refrigerator for up to 5 days, kept covered to prevent the chocolate from absorbing other odours.

Reheating: This dessert is served cold and is not reheated.

FAQs:

Q: Why does my curd mixture stay too soft to coat?
A: This usually means the curd cheese was not drained thoroughly enough; straining it through cheesecloth for an hour beforehand helps firm the mixture.

Q: Can kohuke be made without freezing?
A: Freezing briefly makes the bars much easier to dip in chocolate; refrigerating alone tends to leave the mixture too soft to handle cleanly.

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