Chocolate-Coated Curd Bars

Melt 200g of chocolate in short bursts in the microwave or using a double boiler, then let it cool to 30°C.

Pass the curd through a sieve for a smooth texture (optional).

Combine the softened butter, curd, sugar, and cooled chocolate using a mixer with a paddle attachment or manually with a silicone spatula.

Distribute the curd mixture into molds and smooth the surface.

Optionally, create indents and add filling using a piping bag, then cover with the remaining curd mixture.

Place in the freezer for at least 6 hours.

Melt 300g of chocolate with 50g of vegetable oil and coat the frozen bars with it.