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.
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.
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