A chocolate-covered bar of sweetened curd cheese, the Soviet candy-counter icon. Cold, dense, creamy within and crisp-dark without, eaten in two bites with tea.
Glazirovanny syrok, chocolate-covered curd cheese bar, is one of the most beloved Soviet-era confections. Made from sweetened tvorog (curd cheese) shaped into small bars, dipped in dark chocolate, and chilled, it was produced in enormous quantities by Soviet dairy factories and sold in every candy shop. The combination of the cold, dense, slightly tangy curd filling and the crisp chocolate shell is uniquely satisfying, and the bar is eaten cold, straight from the fridge. Soviet children grew up on these; adults still buy them. Modern versions come in many flavours, with jam, nuts, condensed milk or cookie crumbs mixed into the curd, but the classic is plain sweetened tvorog in dark chocolate.
A cold, dense, creamy-sweet curd bar snapped from its crisp dark chocolate shell, the tang of the cheese balanced by the sugar and the bitterness of the chocolate. Two bites and a swallow of hot tea.
The technique requires freezing the curd before coating. Tvorog (curd cheese) is mixed with sugar, butter, vanilla and sometimes condensed milk into a smooth, thick paste. The paste is shaped into small rectangular bars and frozen solid for at least 2 hours. Dark chocolate is melted and tempered. Each frozen curd bar is dipped in the chocolate, the rapid temperature difference causing the chocolate to set instantly into a crisp shell. The bars are returned to the fridge, not the freezer, to set the chocolate fully and keep the curd cold but not frozen. The result is a bar with a snap when bitten, a crisp shell giving way to cold, dense, creamy curd. The curd must be very cold before dipping, or it melts into the chocolate.
Variations
Modern flavours include coconut, cookies-and-cream, and berry.
On the Palate
Where Glazirovanny Syrok sits in the Russian flavor cloud
Ingredients
Serves 12How it's made
5 steps · 30 min
- 15 min
Blend 400g tvorog with 80g butter, 100g sugar, 2 tbsp condensed milk and 1 tsp vanilla until smooth.
- 25 min
Shape into 12 small rectangular bars; freeze 2 hours until solid.
Watch outFreeze the curd bars rock-solid first — the deep cold is what snaps the chocolate into a crisp shell the instant you dip.
- 35 min
Melt 200g dark chocolate; cool to 35 degrees C.
- 45 min
Dip each frozen bar quickly into the chocolate; the shell sets instantly.
Watch outDip each frozen bar fast — the temperature shock sets the shell instantly; linger and the chocolate slides off thin.
- 54 min
Place on parchment; chill 1 hour; serve cold from the fridge.
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