To make the Candied Orange, grate 2 large thick-skinned oranges using a regular kitchen grater (orange zest should be in thin strips, not too fine though - kind of marmalade-like consistency). In a small saucepan, bring 1 cup of water to a boil. Add the orange zest, and boil about 3 minutes 3 Minutes. Drain and repeat the boiling process 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 8 Minutes. This recipe makes about 1 cup, you need about ½ cup for the Chocolate Pâté recipe, or more according to your taste buds. Keep the rest for the next time you make this Pâté - yes it IS that good!
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. If you don't have a double-boiler then place a metal bowl overtop of a large saucepan half-filled with boiling water.
Heat very slowly on low heat, especially. 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 baking dish prior to pouring in the pate. I recommend a 'loaf' casserole-type baking dish. Tip: Save your butter papers in the freezer for occasions such as this one!
Place your Pâté in the freezer for a minimum of 4 hours. Take out prior to serving to allow for easy slicing. Tip: Heat your knife in hot water prior to slicing (dry it of course), it will glide through your Pâté! Your love will love this for sure...what's not to love?
0 servings
Serves 6