Glazed Cottage Cheese Candy. Recipe.

Tools and Devices

• Silicone Forms. Shape is up to you.
• Powerful blender. Vitamix or something like that.
• Stove.
• Refrigerator.

Ingredients

• Cottage cheese - 70% of the overall mass. It is better to use fat rich cottage cheese - 23% fat is ideal. Squeeze water out of it using a cheese cloth.
• Butter - 20% of the overall mass
• Sugar - 10% of the overall mass.
• Natural vanilla.
• No artificial colors and flavors allowed
• Raw Chocolate - about a 16 oz. May be more. Depends on your skills in making thin coatings.
• Optional: Fresh raspberries, coconut shavings, blueberries.

Example

• 320 gr of Cottage Cheese
• 90 gr of Butter (20%)
• 45 gr of Sugar (10%)

Method

• Melt chocolate in a water bath.
• Soften the butter. Don't melt it but leave it in a warm place so it becomes soft to touch.
• Use silicon brush to coat silicone molds  with a layer of melted chocolate.
• Put the molds into the freezer for 10 minutes to solidify.
• Check for gaps in the chocolate coating and patch with remaining chocolate. Again freeze for 5-10 minutes.
• While the chocolate hardens use a powerful food processor to mix the ingredients.
• The mixture should be completely homogenous. No little particles of cottage cheese should be visible or felt. It is important!
• Take the molds out of the freezer, fill 1/3 with cottage cheese mix, put the filling if you chose to do so and then fill to the top.
• Cover each mold with a layer of melted chocolate. You can throw a little coconut on top of chocolate to make it look a bit more sexy.
• Put in the freezer for 2-3 minutes to solidify the top.
• Keep in the fridge for 20 - 30 minutes to ensure that the cottage cheese mix solidifies as well.