I was inspired by a pastry shop's chocolate terrine, although I bet they have a totally different method and ingredients!To obtain a smoother texture, I introduced a tempering method (a process to maintain the melting points of different kinds of fats which consist of cocoa butter) and a method to make truffles.Work in a room where the temperature is kept between 20 to 25 degrees.Do not allow the chocolate to touch any water. Ensure that the chocolate never touches the water when you warm it over the bain marie.When you use sweet chocolate, raise the temperature of each process by 1 to 2 degrees. When you use white chocolate, lower the temperature by 2 to 3 degrees. For a loaf tin. Recipe by Masacchi

Chocolate Truffle Terrine

After experimenting several different ways to make a rich terrine to suit my taste, I've finally settled with this recipe.Make sure to use some delicious chocolate because you can really taste the chocolate in this terrine!I used cream that's high in fat.If you have any leftover cream, whip it up to accompany the terrine.Without the corn starch the terrine will have a soft texture. Recipe by Mokuren

It's a custard-flavored milky terrine with plenty of white chocolate, with a slight rum flavor.

More Details athttp://www.chez-k.org/english/chocolates/chocolate-terrine/

More Details athttp://www.chez-k.org/english/petit-cakes/chocolate-terrine/

I was really happy with a vegetable terrine I made the other day. It was pretty and delicious, but my son thought it was a dessert and was so disappointed.So this tine, I tried using my son's favorite fruits to make a dessert terrine.There is quite a lot of fruit in this, so I doubled the amount of gelatin.You can use canned fruits, too! But be sure to heat fruits like melon or pineapple that have a lot of enzymes! Recipe by Meruchanlove

I wanted to make a Christmas colored terrine with vivid colors of red and green.It's great for Christmas if you add red and green ingredients. Make it as you wish. This terrine is great if you're gonna be short on time the day of, since you can make it the night before. Recipe by Renbasu

I made this colourful dish as a starter. Use the seasonal vegetables you have on hand and enjoy making a tasty terrine.The resulting slice looks different according how you arrange the vegetables. Use your imagination while you make it.You can use any vegetables. Okra, in particular, has a pretty star-shape. Recipe by Malon Love

Here at the British Embassy in Japan, we are conducting a campaign called "Food is GREAT: A Taste of Britain".If you don't have a terrine mold, just use a milk carton turned sideways and cut open.We recommend serving this with white wine. Recipe by British Embassy

I wondered if this would be suitable for Christmas. It was a big hit, so I posted the recipe.Cover the bottom of the mold completely with salmon, so there are no gaps. I used gelatin where 12 g will set 560 ml of liquid. Adjust the amount of gelatin to the firmness of the terrine you prefer. For variety, you can use ham or shrimp in place of ham. Recipe by KT121

Perfect for events like New Year's or Christmas! I used a takoyaki maker as a mold to create a very cute terrine.The origin of this recipe: I used to make it in a loaf pan, but the ingredients would fall apart when sliced. I wondered if there was an easier way to present it nicely, so I tried using a takoyaki maker, which I rarely used.