*  Exported from  MasterCook  *

                              Chocolate Pate

Recipe By     : <sylvia@itrc.on.ca>
Serving Size  : 1    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        semisweet chocolate
     3/4  cup           butter
   1      cup           water
                        a little wine to taste

Prepare an appropriately shaped pan or container by fitting a layer
of plastic wrap inside, with lots of wrap left hanging over the side.

In a double boiler, melt the chocolate with butter and gently whisk in
water and wine (no, not whine). When it is VERY smooth, pour into the
prepared pan and gently fold the ends of the plastic over the top.
Let it chill for a few hours.

Carefully peel off the plastic, then turn it out onto a chilled
attractive serving plate. This is a good time to decorate it with
icing flowers or chef's raspberry squirt - the kind they use in
trendy restaurants. The pate should have the consistency of Belgian
'ice' chocolate and will not be too sweet. Like butter, it will come
to room temperature quickly, so if you want it to be elegant, slice
and serve it while it's cold.

(The kids love this at room temperature to spread on plain European
tea cookies, so you might want to make up a smaller container just
for the small fry.)
 
                   - - - - - - - - - - - - - - - - - -