Olga_Ma
4er-ta, Tatiana, thank you, I even found where to buy
ang-kay
Quote: 4er-ta
my form is Sillikomart
You have a firm. Class!
zvezda
Angela, I, too, with Ali do not want to buy forms Silikomart bent a little price other companies also have good forms. It's like a Brand for technology, although I agree that the shapes are very cool.
ang-kay
Olya, I don't read much, of course. But the Chinese are not bad either. I do not know how they behave when baking.
zvezda
Angela, one mold came to me with such a smell .. that's why I'm afraid to order without touching or smelling nothing. You yourself understand, mousse is a delicate matter, there is cream everywhere, and they absorb the smell oh well. Although, maybe someone has good ones, I do not deny it, but you need to know it.
ang-kay
Agree)
4er-ta
Quote: ang-kay

You have a firm. Class!
I have silicone - Silikomart, or Pavoni. I bought some myself, gave them a little. And I'm a little afraid of the Chinese - all the silicone of good quality should be, and therefore not cheap.
zvezda
Tatyana, now many firms have become very worthy to make forms! By the way, one, it seems, is exactly Minsk, but I cannot pretend to say!
4er-ta
Olya, may be so. I no longer buy forms, I've played enough.
bangs
Angela, I have just a huge thank you for this wonderful verified recipe!
I never thought that I could, so to speak, "swing at William, you know, our Shakespeare" ...

And everything worked out for me, and it turned out very tasty! And all thanks to you, Angela
(I experienced a little shock when I added cream to the melted chocolate in a water bath, and they seemed to split, but the shock passed quickly, as I just continued mixing (as everything was said in the recipe)).

There is a "Three Chocolate" cake in establishments (three (mousse?) Layers: dark, milk and white chocolate), a piece of which I take from time to time only because of one dark layer.
And now, it turns out, and at home I can only make myself from dark chocolate.

Thank you Angela!
And this is my report:
Chocolate terrine

I baked in a square shape (there were 300 grams of chocolate (I added 4 eggs (well, etc., in accordance with the proportions)), which I installed in the GF multi-oven ("pizza maker"),
pouring 1 cm of water into one of the flaps (the maximum height of the side is 2 cm).
There the minimum temperature is 180, but everything worked out! ...
Yes! And I covered the top with a sheet of foil the form with the terrine mixture (so that it doesn't get hot on top).
zvezda
Natashawhat a fine fellow you are! How unusual it turned out for you! I’m still not going to make up my mind on this beauty, I decided to cook for Christmas
And the mousse three chocolates .. delicious! I really like the other two layers. It seems to me that Angela definitely has such a recipe.
bangs
Quote: zvezda
Natasha, what a fine fellow you are! How unusual it turned out for you! I’m still not going to make up my mind on this beauty, I decided to cook for Christmas

Olya, thanks, but it turned out this way because of the cooling (the baking paper pulled together and got a kind of "wave").
Such beauty as that of Angela (or 4er-ta-Tatiana (as well as Elena Nikolaevna)) I still can't do it, but I'm already happy with this result!
It's so tasty (and satisfying)! ...
zvezda
Quote: bangs
it turned out some kind of "wave"
And I liked it, otherwise I buy special rugs here .. or you can just like that! Dont worry! Cook more according to recipes Angela, and you will learn not
In no case do I want to offend anyone, pets, I have others in the description of the preparation and recipes (I think they know who themselves), but Angela..
Trendy
I made this terrine for my birthday - it turned out very chocolate! Like a big candy truffle.Sprinkled with icing sugar and ate with frozen strawberries, it turned out to be a gorgeous combination! Next time I will do with milk chocolate for comparison.
bangs
Quote: zvezda
Cook more according to Angela's recipes, and you will learn the wrong thing
In no case do I want to offend anyone, darlings, in the description of the preparation and recipes I have others (I think they themselves know who), but Angela ..

This is yes, Olya, I agree, I was convinced more than once!

By the way, can this terrine be made / baked in a silicone mold in the sauna? (did I get it right?)
ang-kay
Quote: bangs
And I did it
Natasha, everything worked out great. And why shouldn't it work there? Everything is very simple. I hope that you yourself understood this.
Quote: bangs
There the minimum temperature is 180, but everything worked out! ..
The time had to be shortened, of course, that's all. Although it's not a fact that there are these 180. Usually less. I also set my oven to 180, but in fact it turns out 160. I'm glad I liked the result. And I'm even more glad that your self-esteem has improved. Now you won't be afraid.




Quote: zvezda
It seems to me that Angela definitely has such a recipe.
Olya, never ate or baked a Three Chocolates cake. Somehow it doesn't grow together.
Quote: bangs
this is due to cooling (the baking paper has gathered and some kind of "wave" has turned out).
I, too, from the paper in waves. I just leveled it with a warm knife. But the wave also looks beautiful)
Quote: Trendy
this terrine for my birthday - it turned out very chocolate!
Julia, great. I'm glad you tried it and liked the result.
Quote: Trendy
Next time I will do with milk chocolate for comparison.
It can be made from milk and mixed with black.
Quote: bangs
After all, is it possible to make / bake in a silicone mold in a bath? (did I get it right?)
Natasha, easily.
Sasha55
Angela, I knew it would be delicious. Therefore, I made a table on NG. And she was right. Divinely delicious. Thank you. Happy New Year! Happiness, health and a peaceful sky above our heads.
Chocolate terrine
ang-kay
Sasha, great! Thanks for the compliments. Mutually)
Seven-year plan
Angela, I am very grateful !!!
Divine taste !!!
Made for the New Year's table ... the guests appreciated it! ...
And how he hormones with a cup of coffee !!! This is something !!!
Love for life !!!
ang-kay
Svetlana, I am very glad that I liked the terrine so much. Indeed, it is very tasty and simple) Thank you for sharing your impressions.
Tverichanka
So I tried it. It looked so-so. Made in silicone form. It came out just in size, but outwardly not too much. The taste is rich chocolate. Really really, really, because the chocolate was bitter. And that's enough for a long time. It is really very satisfying and just a small bite.
I'll try to insert a photo later. Something I have completely forgotten how to do it. I uploaded it to the gallery, but copy it from there to here - no way It seems there was such a button - download from the gallery?
Thanks a lot to the author, both here and in gratitude. I carefully study all your recipes, Angela. What a fine fellow you are !!!!
Chocolate terrineChocolate terrine
Well, everything came out from the tablet
ang-kay
Elena, great view of the dessert. Everything worked out. Now you can try the chocolate mix, or take the non-bitter chocolate to play with the taste.
I'm glad I liked the result. Thanks for trusting the recipe and report)
Venka
I also brought my chocolate
Something has accumulated at home half-eaten chocolate, some kind of glaze that has already turned white ... I've added everything!
It’s difficult for me with the oven, with the door closed, it’s under 200 (according to Tescom’s thermometer), so I seem to have overcooked the terrine a little.
When I got it, it looked like this
Chocolate terrine
And it is rather dense, in my opinion, on the title photo it looks softer and more juicy, probably I overexposed it
But this did not prevent him from being very tasty! Creamy chocolate, very satisfying, completely independent dessert.
Chocolate terrine
Since there was a lot of it, I put half of it in the freezer.It does not freeze into a stone, it is perfectly cut into thin slices that naturally melt in your mouth!
It seems to me that if you cut it figuratively and put it in paper molds, great candies will come out!
So thank you for such a lovely dessert!

ang-kay
VenkaThank you for such a wonderful report. 200 degrees is too much. The time definitely needed to be shortened. But now you already know. I'm glad I liked the dessert. Thank you for such an informative report)
biankausa
I did it twice, the first one with black chocolate, the taste is very rich, I liked it. The second time - with dairy, it somehow turned out rather weak, but it was tasty both times. My daughter liked it, that's the main thing. And, yes, indeed, coffee is simply divine.
ang-kay
Elena, I'm glad that everything worked out and I liked the result. And it is natural that the taste is richer with dark chocolate. You can put chocolate 50 to 50. That will be fine too.
September
What a wonderful recipe! Please tell me how many days before the holiday it can be cooked? He can probably stand in the refrigerator for several days?
ang-kay
Olga, Thank you. In a couple of days you can.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers