Homemade glazed cheeses

I will prepare, show.

Thank you. Will wait.

But it seems easier to redeem later. I will prepare, show.

I tried it, you need a lot of chocolate, and it cools quickly when cold curds are immersed in it.
I tried to lubricate the curds with a brush, also unevenly.
I will also try to pick up a recipe for glaze, maybe with cocoa on gelatin or some other, the main thing is that it solidifies well and is not sticky, and dip it into it.

I saw on some forum how the melted chocolate is applied with a brush to the inner surface of the mold and turned over to drain the excess. And then spread the mass on the frozen chocolate. True, the mold there in the photo was big, like a rum woman.
Here, I found

It is not clear only, and there is a fork. For some reason I remembered the brush

I tried it, you need a lot of chocolate, and it cools quickly when cold curds are immersed in it.
I tried to lubricate the curds with a brush, also unevenly.

Exactly. Completely forgot. I tried to smear frozen homemade ice cream with melted chocolate. The chocolate froze immediately and remained a stake on the tassel. Not smeared at all. Failed to cover. Chocolate instantly hardens and freezes from a cold product.

If the chocolate is kept in a water bath, it should not harden quickly.

I myself always cover the silicone muffins with a brush, put them in the cold, and then tamp the curd mass into them. This recipe says so
And then into the cold again. Then the cheese is easy to get.

If the chocolate is kept in a water bath, it should not harden quickly.

Perhaps everything depends on chocolate, I had a generous soul in Russia, it is some kind of dry, oil-free, non-plastic, and it crumpled in a water bath, and crumbled when I took it out of the molds.
I tried to add a little butter to it, it got better, but it melts and spreads on the cheese, ready-made, maybe less butter should have been put. Or add water?

By the way. Russia and Alyonka somehow didn't work for me
I don't know why.
It turns out well from Alpen Gold and Babaevsky

Girls! who bought forms on Ali for such cheese, throw a link plz!
everyone loves this from me and we buy

expensive! in the Russian store this chemistry

, and Tuuuut is such a gorgeous recipe!
What do you think, can a ricotta be attached here?

[Vika]

Vika, I bought here. This is the cheapest thing that you can find. The crimson shape has already arrived. I like it. There is a faint smell of silicone, but I think it will disappear after washing.

I bought it after this video. I searched for a long time)))

[Irina]

Irina, Thank you so much!

I tried out the form for cheese curds. It didn't work out to fill with chocolate, it froze on the fly, so I greased the molds, as usual. But only once, the photo shows that it is visible in places. After the freezer, I filled it with curd mass and immediately covered it with chocolate.
Made a triple portion of 660g. cottage cheese. It turned out 13 curd bars. It took 180g of chocolate.

I bought chocolate in drops, like this

[Elena Bo]

Elena Bo, Lena, thanks for the feedback on the form. And what kind of mold is convenient to make cheese curds? Fully rectangular or semi-circular?

And what kind of mold is convenient to make cheese curds? Fully rectangular or semi-circular?

No difference. It is more convenient to grease a semicircular one with chocolate, but not in principle. The main thing is to be soft and turn out well.

Suddenly someone will come in handy, a form for curd cheeses, like Elena's.

The mold came with Ali.

My first karuzliks