I make a melt-in-your-mouth terrine chocolate with a different dimension.
This terrine chocolate is rich and has a sharp taste.
I use the following equipment and ingredients
Tiger Crown Ulster Pound Fine Mold №1602 WPU17602
　amzn.to/3ILndj5
　(A little different, but the same size as the one used in the video)
Cacao Barry Pistole Sandmang 70% / 200g
　amzn.to/3s28f1M
Yotsuba Dairy Hokkaido Yotsuba Butter Salt free 450g
　amzn.to/3rYKWWk
Selmaland Guerande salt (granulated) 1kg
　amzn.to/3ILl7Qf
Braun Hand Blender Multiquick 7 MQ735
　amzn.to/3u5jc4Y
0:00 About terrine chocolat
0:53 Making the terrine chocolate batter (1)
1:15 Preparing the mold
1:42 Making the terrine chocolate batter (2)
3:26 How to make it melt in your mouth
4:20 How to bake the terrine chocolat
5:13 Remove from the mold
5:42 Eating
7:06 Recipe
Ingredients
[Terrine Chocolat]
For 1 16.5 x 6.7 x 6 cm pound mold
175g chocolate 70%
75g unsalted butter
125g whole eggs
35g sugar
0.4g sea salt, from Guerande, France
90g heavy cream 35%
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It is natural for a patissier to make a delicious and beautiful cake.
However, I don't think it can compare to a cake made for a loved one with a lot of feeling.
I will teach you how to make a cake for your loved one without fail.
After 8 years of training as a patissier at Hotel New Otani, I became a chef patissier, a factory manager, a lecturer at a vocational school, a contest winner, a product planner, a branding expert, etc. Based on my 26 years of experience as a patissier, I teach how to make sweets.
I worked as a chef patissier at Gramoudies, a macaron brand in Kobe, for five and a half years, and resigned in October 2018 to start working as a freelance patissier.
I am currently working as an advisor to companies, helping them improve their management, product development, store development, and seminars.
In March 2021, I have opened GOLDWELL in Naha, Okinawa.
I love architecture and dancing (on break) at the gym.
Chef Patissier Masayoshi Ishikawa, President, Pierapierre Co.
pierreapierre.com/
Instagram page
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facebook page
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youtube Masayoshi Ishikawa Channel
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BLOG Patissier's Guide to No-Fail Sweets
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Languages other than Japanese are translated using deepL, etc.
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