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

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

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

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 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

I really wanted to eat some pate at home, so I made this with my favorite tuna. It left me really satisfied.The mixtures from Steps 1 & 2 must be cool before use so please make them first.For Step 2, if you add a little ice, the mixture will cool really quickly! (It won't change the taste either!)For Step 5, the parchment paper is there so that the pate is easy to remove from the container once set. So please leave one edge poking out of the container. Recipe by naonaos

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 created a quick Christmas dish which kids will enjoy.You can also cut out the bread with star shape cookie cutters. They will make cute tree sandwiches, too. Recipe by Mihochinww

A great bread for Christmas! You can decorate them when the bread is done cooling off!When making bread-When placing yeast and salt in a bowl at the beginning, do not put it next to each other! When yeast touches salt before the yeast is dissolved in liquid, the salt will stop yeast from working.-Always use warm milk and unsalted butter-when rising, make sure the dough has doubled its size from beginning to end. Adjust the time if necessary.-if the dough is drying, spray water with spray bottle

I wanted to come up with a recipe for an easy, delicious Christmas cake that we could all have fun making together.You can make it pretty and cute with the decorations, or chic and adult too.When mixing the sponge cake base batter with a hand mixer, avoid over-beating. For 4 to 6 servings. It's best to bake the cake in a 24 x 28 cm cake pan. Recipe by Choco makaron

I thought up a cheesecake that doesn't need to be chilled in the fridge. White chocolate hardens at room temperature, so the cream will hold without melting. The the cheese's taste & saltiness go perfect with the white chocolate. When not eating the same day, I think it is a good idea to mix it in 2 tablespoons heavy cream to prevent the cream from hardening.I made both a Chocolate Version and a Green Tea (Matcha) version. The picture shows the Green Tea version. Its okay to make just one if you don't feel like making both.I rearraged a ice box cookie recipe that came with my Sharp Oven to make this batter. Before cooking the batter you can freeze it in the fridge to store.You must use at least 240g of powdered ingredients per 1 egg, so if you end up making too much batter please freeze and store some of it for later use. It's easy to make the batter in half portions.When first cooked, it's crunchy, but as time passes it softens. It's delicious either way. Recipe by Mitsuzou

I used to make Christmas wreaths in a bread baking class. I used the recipe from that class and changed it so that it is easier to make.Since the dough can crease when you let it rest and when you are stretching out the strands, you should use a damp dish cloth to prevent it from drying out.If you change the length of the strands, the wreath's size and volume also changes. ・Longer batter -->Thin and large wreath ・Shorter batter --> Fat and small wreath For 1 wreath (2 small wreaths). Recipe by Panpanpanda