How to make Rich Moist Terrine Chocolat

Cacao! ∴∵ゞ(´ω`*) ♪ This time it is a concave terrine chocolate with a concave. Highest and simple with 4 ingredients. Chocolate sweets that are rich but very easy to eat and very delicious. Twitter : instagram : 0:00 Table of contents 0:30 Terrine chocolat dough 5:55 Bake at oven 6:19 Cacao requiem 8:26 Finish rich concave terrine chocolat 8:34 Adding cacao 8:52 Bon appetit 9:43 Cacao notes [book]Chocolate cacao recipe book on sale！ “I will teach you the most politely in the world! Chocolate Sweets Book“ [Ingredients] 1 Baking pan (165 x 65 x 55 mm) 150g Sweet chocolate(56%) 110g Unsalted butter 60g Granulated sugar 120g Beaten egg [How to make] 1. Set cooking sheet in baking pan 2. Mix chocolate and butter with hot water to melt 3. Add granulated sugar to 50 ℃ 4. Mix whole eggs with hot water so that air does not enter, and rub at 50 ℃ in a colander. 5. Divide the egg liquid into chocolate liquid and mix to emulsify. 6. Bake at 170 ℃ for about 20-22 minutes, take crude heat as it is, put in a tapper etc. and cool in a refrigerator for about 8 hours 7. When cutting, warm the knife and cut it [Cooking sheet used repeatedly] [Baking pan] [Shinwa Rules 73010 Infrared Thermometer, B With Laser Pointer] [DeLonghi Convection oven EOB2071J-5W] [Silicon Whipper TOMIZ] [Shovel Shaped Spoon] [Cassette stove] Iwatani MIYABI CB-WA-35 [Kitchen Cutters] Toribe Seisakusho KS-203 #terrinechocolat #chocolateCacao #chocolate