Chocolate Paskha

Pour the heavy cream into a saucepan, bring to a boil, and remove from heat. Pour the hot cream over the broken chocolate pieces or chocolate callets, stir until completely smooth, and let it cool down entirely.

In a bowl, combine the farmer's cheese (tvorog), softened butter, powdered sugar, salt, and vanilla. Add the cooled chocolate mixture and process with an immersion blender until smooth and creamy.

Assemble the paskha mold, line it with cheesecloth, and transfer the curd mixture into the mold. Fold the edges of the cheesecloth over the top. Place the mold on a wire rack set over a plate, put a weight (press) on top, and refrigerate for 12 hours.