Chocolate Pâté – (en Francais – Marquise)

By Jackie DeKnock  ,

November 26, 2015

This Pate is absolutely the best, the bomb (as my son would say). It comes from the Loire Valley from Monique. I absolutely LOVE it, it is so, so decadent and so, so easy.

Kitchen Confidence Rating Scale:

Budget Rating Scale:


250 gr (10 oz ) dark chocolate (approx 1 box)

200 gr (7 oz) melted butter (approx 1 cup)

6 eggs

5 tablespoon candied orange, walnuts or praline* (candied orange is the best flavour combination, recipe below)


Make Candied Orange in advance of making your pate!

To make the Candied Orange, grate 2 large thick-skinned oranges using a regular kitchen grater (not too fine though, it should be thin julienne in size). In a small saucepan, bring 1 cup of water to a boil. Add the orange zest, and boil about 3 minutes. Drain and repeat the boiling for a total of three times, changing the water each time. Drain. In the same saucepan, dissolve 1/2 cup sugar in 1/2 cup water. Bring the sugar mixture to a boil, and add the orange zest. Simmer over low heat until all the liquid has evaporated, and the zest is covered with the thick syrup, 8 to 10 minutes. This recipe makes about 1 cup, you need about ½ cup for the Chocolate Pâté recipe, or more according to your taste buds.

Heat chocolate and butter slowly together in a double-boiler (en Francais - au bain Marie), add egg yolks, mix in candied orange, walnuts or praline.

Heat very slowly on low heat, especially if you don’t have a double-boiler. Beat egg whites until stiff with a hand-mixer and add slowly to heated mixture, continuing to stir on low heat for a few minutes.

Ensure that you butter your dish prior to pouring in the pate.

Place in the freezer minimum 4 hours. Take it out before serving dinner to allow for easy slicing of the pate.

Chef’s Notes:
This is such a simple dessert to make and it is sure to impress! Dip your knife into hot water for easy slicing. Serve with orange slices and savour every bite!
If you do not eat it all, you can freeze it and it keeps really well.

* In French cookery praline is a powder or paste made of caramelized almonds and/or hazelnuts.

Bon Appetit!

Gourmet Safari Rating Scales

Kitchen Confidence Rating Scale:

We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!

Budget Rating Scale:

We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)


0 Reviews