Chocolate Terrine with Candied Clementines

Preparation

• Candied Clementines

  • Place the clementines in a saucepan just large enough to hold them. Cover with cold water and bring to a boil. Drain and repeat 3 more times. This blanching will make them less bitter.
  • In the same saucepan, bring the water and sugar to a boil. Add the clementines and simmer gently for about 90 minutes (see note). Let cool. Refrigerate overnight in the syrup. The next day, drain and cut a thin slice off each end. Set aside.

• Ganache

  • Lightly oil a small loaf pan (about 9 x 19 cm or 3 1/2 x 7 1/2 inches) and line it with plastic wrap.
  • Place the chocolate in a bowl. Set aside.
  • In the microwave oven or in a saucepan on the stove, bring the cream and honey to a boil. Pour over the chocolate. Let the chocolate melt for 5 minutes without stirring.
  • Whisk the mixture until smooth. Add the butter and vanilla and whisk until the butter has melted.
  • Pour a quarter of the ganache into the loaf pan. Freeze until firm, about 15 minutes. Arrange the clementines end to end in the middle of the loaf pan; the cut ends should be touching. Fill the pan with the remaining ganache, completely covering the clementines.
  • Refrigerate for 24 hours.
  • To serve, umould the ingot and cut it into slices with a sharp knife. To make cutting easier, dip the knife in boiling water, then dry it with a paper towel.