Chocolate Pate

December 17, 2014
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Author Notes: This simple recipe leads to a sumptuous dessert, combining both sweet and bitter flavors. While the chocolate speaks for itself, the berries create a delicious contrast for you palate.

Serves: 4-8

  • 168 grams 100% Cacao (Ghirardelli and Scharffen Berger make the perfect Bar)
  • 2/3 cup Whipping Cream
  • 1/4 cup Ghee
  • 1.5 tablespoons Jaggary, or Evaporated Cane Juice
  1. Put all ingredients into a medium size pot and cook over very low heat, stirring constantly. After a few minutes, once chocolate has mostly melted, turn off the heat. Continue to stir until the consistency is smooth and even. Line the bottom of a small loaf pan with a large piece of cellophane, or parchment paper, leaving excess wrap to hang over the sides. Give the chocolate mixture a few minutes to cool, still stirring, then pour it into the loaf pan. Cover with the wrap, and refrigerate 5 to 6 hours, until firm. Before serving let stand at room temperature one hour, then turn out onto a plate and sprinkle with cocoa or cinnamon powder. Garnish with figs, blueberries, blackberries and serve with Crème Fraîche.

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