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Spicy Chocolate Terrine Recipe
For me, winter holidays are impossible without spicy and fragrant pastries, creating a special mood. I will definitely repeat this terrine for New year and Christmas. I hope that recipe will come in handy!
Cook Time 150 minutes
Servings
Ingredients
Cook Time 150 minutes
Servings
Ingredients
Instructions
  1. Add honey to warm milk and mix until dissolved.
    Add honey  to warm milk and mix until dissolved.
  2. With tangerine remove the zest with a peeler and squeeze the juice, it should get about 20 ml. Mix the flour with cocoa powder (50 g) and sift into the milk-honey mixture, add the tangerine juice. The resulting dough is put in the refrigerator for 1-2 hours, covering with a lid or cling film.
    With tangerine remove the zest with a peeler and squeeze the juice, it should get about 20 ml.
Mix the flour with cocoa powder (50 g) and sift into the milk-honey mixture, add the tangerine juice.
The resulting dough is put in the refrigerator for 1-2 hours, covering with a lid or cling film.
  3. After 1-2 hours, add finely chopped zest, spices in powder and baking powder (11 g). Then the dough is placed in a rectangular shape for the cake, greased with butter and sprinkled with flour. Top cover with baking paper and bake at 165*With 45-55 minutes in preheated oven, until dry matches.
    After 1-2 hours, add finely chopped zest, spices in powder and baking powder (11 g). Then the dough is placed in a rectangular shape for the cake, greased with butter and sprinkled with flour. Top cover with baking paper and bake at 165*With 45-55 minutes in preheated oven, until dry matches.
  4. The finished spicy product to cool and cut across slices 1-2 cm wide, they can be trimmed with a knife, giving a perfect rectangular shape. We will need 12-15 slices, depends on the size of your mold.
    The finished spicy product to cool and cut across slices 1-2 cm wide, they can be trimmed with a knife, giving a perfect rectangular shape. We will need 12-15 slices, depends on the size of your mold.
  5. The form where the product was baked, lay with cling film, put the bottom pieces of baking in one layer.
    The form where the product was baked, lay with cling film, put the bottom pieces of baking in one layer.
  6. Cream ganache. Chocolate mix with cream and place in a water bath until the chocolate dissolves. At the end, add the vanilla on the tip of the knife and butter, cut into pieces, mix until smooth. If desired, in the ganache add 1 yolk and 1 whipped in a strong foam protein, gently stirring from top to bottom, it will add airiness.
    Cream ganache. Chocolate mix with cream and place in a water bath until the chocolate dissolves. At the end, add the vanilla on the tip of the knife and butter, cut into pieces, mix until smooth. If desired, in the ganache add 1 yolk and 1 whipped in a strong foam protein, gently stirring from top to bottom, it will add airiness.
  7. 1/3 of the chocolate ganache put on a prepared basis. On top lay the second layer of pastry and again cover it with half of the remaining ganache. Molding to complete the third layer: baking + ganache. The future of the terrine to rest in the fridge for 12 hours. I have it grabbed in 3 hours.
    1/3 of the chocolate ganache put on a prepared basis. On top lay the second layer of pastry and again cover it with half of the remaining ganache. Molding to complete the third layer: baking + ganache.
The future of the terrine to rest in the fridge for 12 hours. I have it grabbed in 3 hours.
  8. Before serving, sprinkle with cocoa powder terrine. I made a stencil out of paper and sprinkled it with powdered sugar. The result was a nice patterns.
    Before serving, sprinkle with cocoa powder terrine. I made a stencil out of paper and sprinkled it with powdered sugar. The result was a nice patterns.

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