Kohuke

Method 7 steps

1. 1

   Push the curd through a fine sieve twice, until not a single grain remains.

2. 2

   Beat the softened butter with the icing sugar, vanilla and salt until fluffy.

3. 3

   Combine the curd with the butter mixture and work in the cream to the body of a firm cream.

4. 4

   Fold in the raisins and shape twelve finger-sized bars.

5. 5

   Lay the bars on parchment and freeze them two hours, until solid.

6. 6

   Melt the chocolate with the coconut oil over a water bath until smooth and cool it to lukewarm.

7. 7

   Dip the frozen bars on two forks, let them drain and set them on parchment to harden.