*  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 wisk in wateÿ  and wine (no,
 not whine) . When it is VERY smooth, pour into the prepared  pan and gently fold
 the ends of the plasti over the top. Let it chill for ú  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 patþ  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.)
  
 
 
 
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