Start by lining your loaf pan or mold with plastic wrap. This will make it easier to remove the paskha once it’s set. Make sure to leave some overhang so you can easily lift it out later.
In a double boiler or a microwave, melt the dark chocolate, milk chocolate, and white chocolate separately. Stir each until smooth and let them cool slightly.
In a large mixing bowl, combine the farmers cheese with heavy cream, powdered sugar, and vanilla extract. Use a spatula or a hand mixer to blend until the mixture is smooth and creamy.
In a small saucepan, melt the butter over low heat. Once melted, allow it to cool slightly before adding it to the cheese mixture. Stir well to combine.
Divide the cheese mixture evenly into three bowls. In each bowl, add the melted chocolate: dark chocolate in one bowl, milk chocolate in the second, and white chocolate in the third. Mix each bowl until the chocolate is fully incorporated.
Begin layering the mixtures in the prepared mold. Start with the dark chocolate layer, smoothing it out evenly. Next, add the milk chocolate layer, followed by the white chocolate layer. Repeat until all mixtures are used up, ending with the white chocolate layer on top.
Cover the mold with the overhanging plastic wrap and refrigerate for at least 6 hours, or overnight if possible. This will allow the flavors to meld and the paskha to firm up.
Once set, carefully lift the paskha out of the mold using the plastic wrap. Place it on a serving platter. Melt additional chocolate for decoration, and drizzle or pipe it over the top for a stunning finish.
