Chocolate Terrine

Preheat oven to 360ºF. Lightly butter both the terrine mold and parchment paper, and line the parchment paper into the mold with the buttered sides facing each other. Set aside.

In the pot, combine chocolate and butter and heat over [WARM 140ºF], stirring continuously with a rubber spatula. Once melted, remove the pot from heat and quickly stir in sugar and dried orange peels.

In a separate bowl, whisk together whole eggs and egg yolks. Pour eggs into the melted chocolate mixture, mix well, then sift in cake flour. Stir until well combined.

Place the pot back into the Kamado and set to [WARM 160ºF]. Keep stirring until the Kamado makes a beeping sound. Once the batter becomes denser and glossier, remove pot from heat and pour batter into the prepared terrine mold. Bake in the oven, uncovered, for 15 minutes. Once baked, let the terrine cool in the mold. Then, remove it from the mold and let it rest at room temperature for one day.

For Anglaise Sauce, heat the milk and vanilla essence in a small saucepan until it reaches just below the boiling point. In a small bowl, whisk together the egg yolks and sugar until well combined, then gradually add this mixture to the saucepan. Heat the mixture again, stirring gently until it thickens. Once thickened, let cool, strain and refrigerate.

Slice the terrine to your liking and serve with chilled Anglaise Sauce.