Chocolate Terrarium by Robert Toland | Pastry Arts
Chocolate Terrarium is a signature dessert at Terrain Garden Café. Robert Toland created this six-part recipe for chocolate lover's dream.
Ingredients
- 550 g all-purpose flour
- 22 g baking soda
- 7 g kosher salt
- 450 g brewed coffee
- 134 g cocoa powder
- 671 g sugar, granulated
- 171 g whole eggs
- 33 g liquid eggs yolks
- 332 g sunflower oil
- 473 g whole buttermilk
- 1250 g heavy cream
- 10 g gelatin sheets (silver)
- 475 g Valrhona Jivara 39% milk chocolate
- 200 g Valrhona Waina 35% white chocolate
- 75 g 100% pure cocoa butter
- Assorted food coloring
- 425 g Valrhona Satilia Dark, melted
- 900 g heavy cream
- 6 large eggs, separated
- 150 g sugar, granulated, separated in half
- 1000 g paillete feuilletine
- 1000 g Valrhona Waina 35% white chocolate
- 200 g 100% pure cocoa butter
- 30 g cacao nibs
- 7 g Maldon sea salt
- 30 g green tea matcha powder
More Like This
Chocolate terrine with caramel-nut sauce | olivemagazine
olivemagazine.com
Chocolate Marranitos – Tadin Herb & Tea Co.
tadin.com
Chocolate tea bread recipe
thesmartcookiecook.com
Valrhona Torontoast | World Wide Chocolate
worldwidechocolate.com
Chocolate Terrine Recipe | Land O’Lakes
landolakes.com
Chocolate fondant
four-magazine.com
Chocolate Covered Toffee - Grassland Butter
grasslandbutter.com
Chocolate Torte - Master recipes
master-recipes.com