Instructions:
- Prepare the filling:
- Mash túró (or quark) with a fork until smooth.
- Mix in powdered sugar, butter/cream, lemon zest, and vanilla until creamy and well combined.
- Shape the bars:
- With slightly wet hands, form small logs (about 3 inches long, 1 inch thick).
- Place on a parchment-lined tray and refrigerate for at least 1 hour (or freeze for 20 minutes) to firm up.
- Melt the chocolate:
- In a heatproof bowl over simmering water (double boiler), melt chocolate with coconut oil until smooth.
- Coat the bars:
- Dip each cheese log into melted chocolate, using forks to coat evenly.
- Place back on parchment paper.
- Chill in the fridge until the chocolate sets.
- Serve:
- Enjoy chilled, just like the ones you’d buy in Hungary!
✨ Tips:
- If you can’t find túró, use quark, farmer’s cheese, or well-drained ricotta (though ricotta is a bit softer).
- You can also make flavored versions (like apricot jam inside, or milk chocolate coating).
- Store in the fridge, best eaten within 3–4 days.
Would you like me to also show you how to make the “Sportszelet” version (a rum-flavored Hungarian chocolate bar), which is another childhood favorite in Hungary?