濃厚な生チョコテリーヌの作り方🍫レート/rich chocolate terrine recipe

濃厚な生チョコテリーヌの作り方🍫レート/rich chocolate terrine recipe

Hello, this is sugar. Today is a raw chocolate terrine that can be made from 4 ingredients. It’s so soft and delicious that the knife fits in easily ♪ Let’s go !! Wrap the bottom of the mold used for terrine to prevent moisture from entering from the bottom and fit the paper pattern. If the paper pattern falls forward, it is a good idea to fix it with a clip. Then wrap the aluminum foil. If you have a pound mold, this step is not necessary, but if you have a bottomless mold, this step is always necessary. Thaw whole eggs that have been returned to room temperature before making. It’s okay if you run out of stiffness like this. This time, we will prepare 4 pieces of 200g of Meiji-san’s black chocolate and chop it into small pieces. Melt the chopped chocolate in a water bath at about 60 ° C. * There is no problem even if it is melted in the range of 500w. It takes time, but if you try to melt it at a high temperature, you will be worried about the texture of the tongue, so please melt it slowly without rushing. When the chocolate melts, warm the honey in the cream and microwave. * 500w Let’s stir the honey that sank to the bottom before combining for about 40 seconds !! Add fresh cream and mix from the center to emulsify. Add the beaten egg to the emulsified part in 3 portions. After adding the beaten egg, strain it. By straining , the texture will be smoother ♪ Pour the strained dough into a mold and prepare the air bubbles that have emerged on the surface. Bake in a preheated oven with a water bath, a lid with aluminum foil. The baked product has a wavy surface. Keep the plastic wrap in close contact to prevent moisture from escaping, leave it at room temperature until the heat is removed, let it cool, and then let it rest overnight in the refrigerator. If you rest overnight, it will harden like this. Remove the rested terrine from the mold. Warm the knife in a water bath and drop both sides. If you cut the knife with water remaining, the terrine will deteriorate, so wipe off the water before cutting. I like the nuts on the top, but this time I would like to chop the cashew nuts. Sprinkle the cocoa powder using a stripped parchment paper. Put the cashew nuts in the empty space and it’s done ♪ You can make the cross section look beautiful by warming the knife when cutting it. If you warm the knife when cutting it, you can make the cross section look beautiful.

◆濃厚な生チョコテリーヌの作り方/rich chocolate terrine recipe
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こんばんは！
砂糖です。
本日は板チョコを使って作る生チョコのテリーヌショコラです。
作り方は生チョコを作ったところに卵を加え焼いたシンプルなチョコスイーツなのでお楽しみいただけると嬉しいです。

■チョコレートテリーヌ
7㎝×21㎝
150℃　45～50分
　
ブラック・チョコレート…200g　
生クリーム…200ml　　　　　　　　　　　
はちみつ…20g
全卵…180g　

ココアパウダー
カシュナッツ

①室温に戻した全卵を溶きほぐしておく

②ブラックチョコを刻みボウルに入れ60℃の湯煎でゆっくり溶かす。

③生クリームにはちみつを加えレンジで40秒ほど温め溶かしたチョコと合わせる。

④上記に溶き卵を3回に分けて加え網で漉す。

⑤漉した液体を型に流し込み天板に湯煎を張りアルミをかぶせて150℃に予熱したオーブンで45分～50分蒸し焼きにする。

⑥焼き上がり後は粗熱がとれるまで室温で冷まし冷めたら冷蔵庫で1日休ませる。

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■ Chocolate terrine
100ml…heavy cream
* Separate and use.
200g…chocolate
20g…honey
180g…Whole egg
　　　　　
① Thaw the whole egg that has been returned to room temperature.

② Put black chocolate in a chopped bowl and slowly melt it in a water bath at 60 ℃.

③ Add honey to the cream and heat it in the microwave for about 40 seconds to mix it with the melted chocolate.

④ Add the beaten egg to the above in 3 portions and strain with a net.

⑤ Pour the strained liquid into a mold, put a water bath on the top plate, cover it with aluminum, and steam it in an oven preheated to 150 ° C for 45 to 50 minutes.

⑥ After baking, cool at room temperature until the heat is removed, and then let it rest in the refrigerator for a day.

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