Chocolate terrine

Category: Confectionery
Chocolate terrine

Ingredients

chocolate (black, milk, chocolate glaze) 400 BC
egg C1 6 pcs.
fat cream 200 ml.
sugar 60 g
salt chips.
butter 160 BC
premium wheat flour 10 g
vanilla essence 2-3 drops
----------- -------
shape 20 * 9 * 9

Cooking method

  • Chocolate terrineRelease the eggs and loosen them.
  • Chocolate terrineMelt the butter. It should stay warm.
  • Chocolate terrineBreak or chop the chocolate. Place in a ladle or other dish. Melt in a steam bath.
  • Chocolate terrineWithout removing from the bath, pour in the cream. Stir until combined with chocolate. Remove from the bath.
  • Chocolate terrineAdd sugar and salt. Stir.
  • Chocolate terrineIntroduce eggs in portions. After each addition, stir until the ingredients are fully combined.
  • Chocolate terrine
  • Chocolate terrinePour in melted warm (40 degrees) butter. Stir until smooth.
  • Chocolate terrine
  • Chocolate terrinePour a few tablespoons of the mixture into the flour. Stir so that there are no lumps. Pour into the total mass and stir.
  • Chocolate terrineCover the one-piece handicap with baking paper. Pour the mixture into it, filtering.
  • Chocolate terrinePut the form in another form. Pour hot water into the second mold. The water should cover the bottom of the mold with a mass per centimeter.
  • Put in an oven preheated to 160 degrees and bake for 50-60 minutes. The mass should grip well. It may shake slightly in the center.
  • Chocolate terrineRemove from oven. Allow to cool. Put in the form in the refrigerator overnight.
  • Get it. Remove from the form, release from paper. Sprinkle with cocoa if desired.
  • Chocolate terrine
    Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

I found the recipe on a Japanese blog. The mass of products has doubled.
I cooked it twice. The first time I made it from chocolate glaze. Second time with chocolate and glaze. The longer the terrine is baked, the denser it becomes. The first time I left the terrine with a well shaking center. I didn't like the result. He did not keep his form. The second time I baked for an hour. Terrine is dense but delicate. Holds the shape perfectly along the entire perimeter.
The taste is similar to truffles or chocolate paste to me, but denser. Delicious with tea. Recommend!

Ilmirushka
Again, gorgeous sweetness! Angela, this is only on the restaurant menu.
Myrtle
Angela, gorgeous, brutal handsome! Well, I have no doubt that it is delicious.
Mandraik Ludmila
I took it to the bookmarks, otherwise the chocolate has accumulated ... but there is no one, I will have to do it by the New Year, thanks, Angela,
Myrtle
Buttercuphow lucky with chocolate. And I don't keep it for a long time.
ang-kay
Ilmirushka, Myrtle, Mandraik Ludmila, girls, thanks for your attention and praise. Hope you cook it and enjoy it)
Stavr
Oh, how delicious! This is delicious!
ang-kay
Konstantin, agree)
Sasha55
I love chocolate, bookmark until the next holiday.
Alycha
Gorgeous.
ang-kay
Sasha, Ella, Thank you)
zvezda
Angela, you just ... there are no words already (I, because of: spiteful: you, bought 10 kg. of chocolate) I do not quite imagine the taste here you just have to try! But this is already the weekend. I will torment you a little .. I did not understand everything
I want to tie an orange here .. I can't understand why, but I really want to!
ang-kay
Olya, I'm glad you like it.
Quote: zvezda
bought 10kg. chocolate
Good scope)
Quote: zvezda
I didn't understand everything
What exactly?
Quote: zvezda
I want to tie an orange here
I would not put the zest, but you can flavor it with anything.
Luna Nord
So, I went in successfully, I need to hold a rehearsal before the holidays.
ang-kay
Ludmila, I will be glad if the rehearsal is successful and I like the result)
zvezda
Angela, thanks for your responsiveness, because of you I bought so much chocolate from you any freaks recipes can be expected at any time! I live like a powder keg (it's good .. I don't want to)
How I start to cook, I'll write right away, but I want to add an orange just in slices
ang-kay
Olya, do not add. This is moisture. May not grab properly. There won't be that structure.
zvezda
This is what confused .. and dried cherries? I want to try on NG (but I'll cook earlier, of course)
I don’t understand at all how you get such a structure? And yet, do you choose chocolate drop by drop? Does viscosity matter here? Do you use a pyrometer? (in ... she asked for it)
Irishk @
Angela, what a gorgeous dessert. I sometimes bake a similar muffin (only without cream), it's just a chocolate truffle bomb. And I keep it in the freezer, cut into pieces (for myself). From the freezer, I really like that something unearthly and this despite the fact that I am indifferent to chocolate.
zvezda
Quote: Irishk @
I keep it in the freezer
Ira! And how long can it be stored there? And I also want without cream, all my loved ones are constantly losing weight!

You can recipe even in a personal .. at least how! Angela won't be offended? I will still bake it for myself)


ang-kay
Quote: zvezda
and dried cherries?
Olya, cook everything according to the recipe first. Look at what's what, and then decide. Something jerky, I think, can be added.
Quote: zvezda
And yet, do you choose chocolate drop by drop?
Olyawhat drops? I do not have such funds to buy expensive confectionery chocolate. I take the usual in the store or chocolate icing.
Quote: Irishk @
dessert
Irishk @, Thank you)
Quote: Irishk @
I really like it from the freezer
Does it look like ice cream?
zvezda
Quote: ang-kay
I have no such funds
So it is cheaper than it turns out in the store! 2 times!
Quote: ang-kay
cook everything according to the recipe first
I totally agree with you!

If I want to send you some kind of felling for mastic, or maybe what else you need, do not be shy, write! I'm ready to share

4er-ta
Olya, you can grate the orange zest, pour it with cream / cream you need to take more so that after straining it turns out to be 200 ml /, leave it in the refrigerator overnight, and there will be a chocolate terrine with a natural orange note.
ang-kay
Olya, our glaze costs 75 grams a kilo. This is around 180 rubles. The cheapest bar of chocolate costs 18 grams. 50 k. This is about 45 rubles in rubles. A kilo is 205 grams, which is around 500 rubles. Kilo Calebo costs from 330 kilos, which is around 750 rubles. And shipping still costs money. So, our confectionery is more expensive. There is Spanish or Italian, which is 70 kilos more expensive than hryvnia. But you also have to pay for the shipment.




Quote: 4er-ta
grate the zest of an orange, pour it with cream / cream you need to take more so that after straining it turns out 200ml /
In, I somehow did not think.
Irishk @
zvezda, Olya, since last year I have two pieces in a bag rattling, it tastes just the same (slightly freezer).
Sasha55
Angela, do you think you can add small pieces of candied tangerine zest. 1. I just love chocolate with Lindt orange. 2. Once I bought tangerines (clementines or what I don’t know), they have such a fragrant rind that I could not resist and made a kind of candied fruit from thinly sliced ​​rind. But they are a little dry.
ang-kay
Sasha, I think you can do something jerky.
zvezda
Angela, A ... sorry, I forgot where you are from. Can you send to you at all? Or are you in the part where you can't?
I took in a specialized store, not Callebaut, but Sicao (I photographed it somewhere for you) very worthy chocolate! And the kg came out 450r. or 180 hryvnia!

I'm not writing anything about money at all!






Quote: 4er-ta
pour cream on it
And I wanted to try it somehow with butter .. maybe even make orange oil
ang-kay
Olya, nothing can be sent to Ukraine, as well as to Russia and Ukraine. I use the Russian address, and then they give it to me.
Sasha55
ang-kay, Angela, thanks, there will be a new yummy for the New Year.zvezda, Olya, I was in the Metro at the chocolate confectionery bars, I also wanted to take a picture of the price on their own. the brand seemed to be a good price, but I do not need so much, volume, no willpower.




AngelaIn the fall, I sent a parcel to a girl in Lugansk, also to the border, and then the postman picked them up and sent them on. It took a very long time. A month and a half went by.
Irishk @
Quote: ang-kay

Olya, cook everything according to the recipe first. Look at what's what, and then decide. Something jerky, I think, can be added.Olyawhat drops? I do not have such funds to buy expensive confectionery chocolate. I take the usual in the store or chocolate icing. Irishk @, thanks) It probably looks like ice cream?
Angela, no, just delicious truffles.
4er-ta
Angela, I did terrine yesterday. Made 3/4 servings. I had a little glaze in the freezer, covered it on top. I love your recipes - fast and tasty.Angela, Thank you so much! I will definitely repeat! And the report

Chocolate terrine
Irishk @
4er-ta, just fly away !!!! Bravo.
Elenochka Nikolaevna
I was very interested in the recipe, but I would like to make it in portions. Is it then necessary to shorten the cooking time?
Or is there a benchmark to determine readiness?
ang-kay
Quote: 4er-ta
did terrin yesterday
Tanya, delight! My admiration. Everything is always perfectly done and shown. Thank you so much.
Quote: 4er-ta
there was a little glaze
I had the same thought. Freeze or just a very well chilled mirror lila?
Quote: Elena Nikolaevna
I would like to do it in portions. Is it then necessary to shorten the cooking time?
Or is there a benchmark to determine readiness?
Elena, thank you for your interest. Time must be reduced unambiguously.
Quote: ang-kay
The mass should grip well. It may shake slightly in the center.
Quote: ang-kay
Second time with chocolate and glaze. The longer the terrine is baked, the denser it becomes. The first time I left the terrine with a well shaking center. I didn't like the result. He did not keep his form.
Well, there is a photo taken out of the oven.
Elenochka Nikolaevna
Yesterday I managed to take away the chocolate from the people and cook the same terrine. Chocolate took Babaevsky Lux the sugar took less than in the recipe.
This is such a delicious thing. Angela, thanks for the recipe.

Chocolate terrine
ang-kay
Elena, what a beauty! I'm glad I liked the terrine. This is a paradise for chocolate addicts.
I see you took a form wider than mine. How much did you bake?
Elenochka Nikolaevna
Angela, the width of the form is 14 cm. Hell 60, but it was necessary 50 minutes. I feel like the last 10 minutes were extra.
My chokaholics swept him away very quickly.
ang-kay
Well yes. The width is 1.5 times larger than mine. The oven needed less. But not scary. It's just denser, but it's no worse for sure)
marina-asti
ang-kay, Angela, I have confectionery milk chocolate cubes, do you think you can use it?
ang-kay
Marina, of course. I even did it from glaze. And the one that put out of the mixture of everything that was.
4er-ta
Quote: ang-kay
Freeze or just a very well chilled mirror lila?
Angela, frozen.

And we have terrine again. Made a full portion. Cream was infused with coffee beans for 24 hours. Baking a little less, not so dense, sprinkled with cocoa. I like both options.

Chocolate terrine

ang-kay
Tannyayayaya! Well, how can you do such beauty! Incredible. And I don't have such forms. I'm lying. There is one, but round. Probably delicious with coffee. You need to do it yourself. Write how you insisted.
Olga_Ma
Angela, Tatyana, wow !!!! You are fairies !!!! Bookmark and will definitely do it soon. 4er-ta, Tatyana, and what kind of forms do you have?
ang-kay
Olga, Thank you. Try it. Delicious.
Quote: Olga_Ma
and what kind of forms do you have?
Most likely it is Chinese for mousse cakes.
Olga_Ma
Angela, I will definitely do it and thanks for the info on the forms
zvezda
Tatyana, That's so beautiful!
Angela, it seems to me that this is this form, only here the stencil mat is a tree, and Tanya has another
Chocolate terrine
Olga_Ma
Damn, I've been trying to persuade myself for so long that I don't need molds for mousse cakes and here it is, that's it, now I will definitely order
ang-kay
Quote: zvezda
it seems to me that this is this form,
Yes, Olya. There are simply different inserts. Somehow I didn't think they baked in them.Rather, I know that they are suitable for baking, but it's a pity. Let's see what Tanya answers.




Quote: 4er-ta
frozen.
Tanya, did it exfoliate afterwards?
4er-ta
Quote: ang-kay

Write how you insisted.
She insisted 24 hours gr. 25 coffee beans with cream in the refrigerator, then filtered. This terrine did not freeze, and the first one was in the freezer for 4 hours, then it did not exfoliate, the mousse cakes even stand in the freezer for up to a month, and nothing.

Olga_Ma, Olga, my form is Silikomart, it is called Boucher, and the rug-liner is Vienna. I bake in it and make ice cream, by the way, according to Angela's recipe.

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