Baking School in Delhi (1)

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Chocolate Terrine Recipe
By IBPA


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No of portions 5 x 70 gm slice
S. No Ingredients Quantity Quantity
1 Dark chocolate 188 Gm
2 Egg 150 Gm
3 Orange essence 1 Tsp
4 Cocoa powder (optional for garnish) 10 Gm
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• Method
• Melt chocolate over bain marie.
• Separate eggs. Whisk egg whites until they form
  soft peaks.
• Add the orange essence to the chocolate and beat
  in. The chocolate will become very thick.
• Beat the yolks into the chocolate, one or two at
  a time, until well blended.
• Beat the egg whites into the chocolate mixture.
  Use a stiff whip to beat them in. Do not try to
  fold them in gently, as the mixture is too stiff.
• In order to create the necessary smooth texture,
  force the mixture through a sieve to remove lumps
  of unblended chocolate or egg.
• Pour some of the chocolate into the prepared
  pan(s) to fill them about halfway. Rap the pans
  on the bench sharply to remove air bubbles. Fill
  with the remaining chocolate, and again remove
  air bubbles.
• Cover and refrigerate overnight.
• Unmold onto a platter. Dust the top and sides
  lightly with cocoa powder. Slice about 1/4 in. (6
  mm) thick using a sharp, thin-bladed knife dipped
  into hot water and wiped dry before each slice.
  Serve smallportions, as this dessert is very
  rich.

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Chefs tips It is necessary to whip the egg
whites before beginning to mix the chocolate
because once you add the first liquid to the
chocolate you must continue the procedure
without interruption
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Contact

• Balendra Singh
• chefibpa1_at_gmail..com
• Call us on-
• 91 9953997844
• 91 9953997844