One day i was walking in my little favorite market when my eyes caught something in front of the cheese-section… I have never seen like this just at home… hmmmmmmmm, sweet memories… proper curd in a plastic container with a ladle and cover with cling film more or less… i was thinking it must be home made stuff – which i definitely need to try. So i just bought some for my hungarian God’sake :)

There were no question what i am going to make out of it. The sweet what comes to every hungarian’s mind mentioning the world “túró” (curd….) – of course its the Túró Rudi. I made this a couple of times in England cause i was missing it a lot. Its a traditional hungarian chocolate bar (i hardly should call like this), inside a sweet curd paste while outside covered with chocolate. Just amazing flavor and texture combination, obviously now there are hundreds of different types appeared on the market. The original is still the best without adding any other flavors, ingredients, forms…

While i was living in England my Mummy regularly sent me a small pack from home  – she always hide a couple of Túró Rudi in the bag… and i still loved them, even if they had been smashed like a sponge thanks to the post… :) weatherwise to Mallorca would not  take a risk to leave those sweets hanging around for days somewhere in the boiling hot… (forgot to mention, they do need refrigeration :)))

First of all, i did buy and i did try this curd… :S… was not totally satisfied i have to say… well, its ok. But not real curd or cottage cheese – missing the sour flavor. Taste more like a curdled full fat cheese, like a Mascarpone… so i must add salt and lemon juice when make the stuffing… Nothing can be perfect i guess…

So i wanted to transform the old’s’cool looking manufactured chocolate roll to my new, handsome dessert… i still have a pretty empty kitchen considering my equipments i could use to create things – but i did find a couple of plastic to use as a mold…

So i made little vanilla-curd raviolis dressed up with bitter chocolate and seasoned with vanilla salt (i had a lot of mix so finished some bonbons with the rest as always, serve it cold – unforgettable experience the crunchiness of the chocolate layer!!!).

Like everyone in the world: it needs a company as well… and i found the best combo with its freshness will be a georgeous elderflower yoghurt granita… drizzled with the finest olive oil for finishing… :) (unluckily the plant of elderflower does not seem excist in this island – the perfection would be it’s fresh flowers for decorate the plate… u can imagine there, cant u? :)

I do.

…dedicate this to the second biggest TúróRudi fan (after me), Fabulya Mártika…