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

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

Made this cake for New Year's eve.NOTE : the measure of ingredients such as baking powder and baking soda are in terms of tsp, and cocoa powder in terms of tbsp. Use 4-5 drops of vanilla extract.You can also use a cake stencil for the garnishing.P.S.: I didn't have whipped cream so I used heavy cream and whipped it with powdered sugar and vanilla extract.

This is a variation of a recipe that I learned when I was living in the States.-I decorated mine with powdered cocoa.-You can use rum, brandy, Cointreau, or any kinds of liqueur that you like. You can even increase the amount.-Don't put your terrine in the fridge until it cools down thoroughly.-Great to serve hot, cold, or even at room temperature! Recipe by makkki

another Christmas treat I am wrapping up for presents. makes between 12-20 depending on the size. messy but worth it

These tiny candies are delightful and a bit of heaven. Smooth and rich chocolate pieces that will impress everyone :)Do try this.. the fun part comes to making the balls. Gets a little messy. Do involve the little ones at home :)Snap me a pic once doneEnjoy xx

Chocolate decadence. This recipe gives you tons of freedom to do whatever you want. Truffles can be one of those recipes that seem imitating and difficult, but they're very easy.

I make this chocolate truffles with leftover pound cake. Add granola cereals, raisins.

I make this every year for my husband on Valentines Day.When pouring in step 6 it will jump out at you, so use a pot with depth.If you cool for too long it'll become difficult to cut, so try storing at room temperature for 30 minutes.This can be made with one bar of chocolate. Recipe by suzu-ren

I wanted to try making chocolate truffles that melts in your mouth.Chocolate doesn't do well with water, so please be careful.If you have chocolate left over that hasn't melted in Step 5, prepare hot water at around 60 ℃, and melt the chocolate over it.To warm the knife, pour hot water over it and wipe dry before use. (Be careful not to burn yourself.) Recipe by cocoko

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

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