Chocolate curd cheese curds are a tasty and healthy alternative to sweets. Children especially like this delicacy, but adults are unlikely to give it up. True, the shop cheese curds are of different quality, most of them do not have too much cottage cheese, but various additives are abundant. It reduces the benefit of cheese curds in chocolate glaze to nothing. Fortunately, it is quite possible to cook the glazed curds at home. In this case, you can be sure that they will be tasty and healthy.
Cooking Features
The technology of cooking glazed cheeses at home is quite simple, but has its own characteristics, which does not hurt to know.
- Cottage cheese when cooking home-made curds should be carefully ground through a sieve. This is a guarantee that the mass will be airy and homogeneous, without the slightest lumps.
- Glazed curd bars, like most desserts, are high in calories. The use of low-fat cottage cheese for home cooking will help reduce their energy value and increase their usefulness.
- The curd mass, from which cheese is to be formed, should be thick enough and plastic, capable of keeping its shape. Therefore, liquid products, such as condensed milk, sour cream, it is better to add gradually, until the mass does not acquire the desired consistency. If at the same time a little sour cream or condensed milk remains - it does not matter, they can be used to prepare other dishes. In that case, if the mass is still too liquid, it can be thickened with powdered milk, thick fruit yogurt, ground into a crumb of biscuits or cocoa powder. Of course, this will affect the taste of the finished delicacy, but in any case it will be at its best.
- Before icing cheese curds, they should be placed in the freezer for 15 minutes - thanks to this they harden and it will be easier to cover them with chocolate. However, it is not worth keeping curd bars in the freezer for too long, as this may already have a negative impact on their taste.
- Most often, in order to cover the cheeses with glaze, they are dipped into the prepared chocolate mass, holding two forks, and then spread on the grid to dry. Another way to “bathe” cheeses in the glaze is to put them on the skewers before putting them in the freezer, and then remove them from the refrigerator and dip them in the frosting, without removing them from the skewers. In this case, glazed curds will resemble a little popsicle. The easiest way to glaze cheese curds is to coat small-size silicone tins with chocolate, put them in a freezer to set, then fill them with curd and cover with chocolate. Chocolate in the molds, and on top of the curd is better to put in two layers: first one layer, after solidification - the other. In this case, the icing will be more even, without gaps.
- It is easiest to use melted chocolate for the glaze, but at home it can be replaced with a glaze made from cocoa powder. To do this, mix, heating in a water bath, three tablespoons of sugar and sour cream, a tablespoon of cocoa and a 10-gram slice of butter.
The technology of making glazed curd bars at home may also depend on the recipe, so it is better to study it before the culinary process to make sure that the kitchen has everything you need to put your plans into practice.
Classic recipe for home-made glazed curd
Composition:
- cottage cheese - 0, 4 kg;
- butter - 90 g;
- chocolate (tile) - 80-90 g;
- icing sugar - 100 g;
- vanillin - 1 g.
Method of preparation:
- Strain the curd through a sieve or through a meat grinder, using a nozzle to make a pate.
- Soften the butter by holding it in a warm place for a while.
- Mix the curd with 60 g of butter, vanilla and powdered sugar. It is easy to get by grinding the sugar in a coffee grinder.
- Wetting your hands in water so that the curd mass does not stick to them, form candy bars and wrap them in either foil or cling film.
- Place the cheese curds in a freezer for a quarter of an hour, then remove and unroll.
- Melt chocolate in a water bath (better, of course, bitter) by mixing it with the remaining butter.
- Take two forks frozen curds and dip them in chocolate icing.
- Place the curds on a special grill or tray covered with parchment and put them in the freezer for 10-15 minutes. You can put it just in the fridge, but for a longer time - at least 30 minutes, and preferably an hour.
It is necessary to take home-made curds from the refrigerator right before serving to the table so that they will not melt. They will be even tastier if you add slices of dried fruit to the curd mass.
A simple recipe for glazed curd bars
Composition:
- cottage cheese - 0, 4 kg;
- condensed milk - 0, 15 kg;
- vanillin - 1 g (optional);
- butter - 90 g;
- chocolate - 0, 3 kg.
Method of preparation:
- After rubbing the curd through a sieve, mix it with condensed milk and softened butter.
- Melt the chocolate and brush them with a cooking brush with silicone tins.
- Place for 10 minutes in the freezer.
- Take out the molds and cover their inside with a second layer of chocolate.
- Place the molds in the freezer for 10 minutes again.
- After removing, fill them with curd mass, cover with a thick layer of chocolate on top.
- Send the cheese curds to the freezer for 15-20 minutes.
- Take out the ready-made cheese curds and serve them to the table.
In the curd mass in the preparation of cheese on this recipe you can add jam, fruit yogurt, but in moderation.
Try to make cheese curds, adding ingredients to your curd mass according to your preferences: biscuit crumbs, chocolate pieces, lemon zest, canned fruit, cocktail cherries - they will only benefit from this, and there will be no less benefit.
