Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Bars
Chocolate coating
Decoration
Utensils
one silicone bar mould with 8 hollows (each approx. 3 x 8 cm)
How it's done
Bars
Place the quark in a bowl along with all the other ingredients up to and including the vanilla sugar, beat for approx. 2 mins. using the whisk on a mixer. Transfer half of the mixture to the mould. Stir the jam until smooth, transfer to a small disposable piping bag, cut off the tip, pipe lengthwise down the middle on top of the quark. Spread the remainder of the quark on top, smooth down.
Chocolate coating
Melt the chocolate and oil in a thin-sided bowl over a gently simmering bain-marie, stir until smooth, pour into a tall container. Insert a wooden skewer into a bar. Dip the bar in the chocolate, allow the excess to drip off, place on a tray lined with baking paper, return to the freezer. Repeat the process with the remaining bars. Freeze the bars for approx. 30 mins.
Decoration
Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie, stir until smooth, transfer to a small disposable piping bag. Cut off the tip, pipe the chocolate onto the bars in stripes.
| Shelf life: | Keep in the freezer in an airtight freezer container for approx. 2 weeks. Remove the bars from the freezer approx. 15 mins. prior to serving. |
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