Squeeze the curd with a clean cloth and let it drain. Debark the bread and cut into small cubes. Mix the butter, sugar, eggs, orange peel and a pinch of salt with the hand mixer until foamy, then stir in the curd cheese and finally the white bread. Let the dumpling mixture rest for 30 minutes and then if necessary, if the mixture is still too soft and moist, mix in some breadcrumbs.
Shape the mixture into plum-sized dumplings and hide a cube of chocolate fudge in the middle of each dumpling. Boil enough water in a large saucepan, add the dumplings and cook over reduced heat with the lid open for about 10 minutes until the dumplings have risen to the surface.
While the dumplings are cooking, chop the pistachios and coconut flakes very finely in a multi-chopper and place on a deep plate. As soon as the curd dumplings are ready, roll them individually in the pistachio and coconut mixture until they are green all around. Then arrange the dumplings on the plates.