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Chocolate pates.

Chocolate pates

What's a chocolate pate? It's chocolate that's flavored and blended with choice ingredients to keep it soft and spoonable at room temperature. And if it's the heart of a chocolate bonbon that appeals to you, then chocolate pates, with their similar consistency and intense flavor, may be just for you.

Here semisweet, white, and milk chocolates get transformed into pates--versatile, long-lasting treats to keep on hand (or to give as gifts). The milk chocolate mixture, with toasted hazelnuts, is known in Italy as gianduia.

Delicious by the spoonful, pates make a simple dessert when served in tiny cups with shortbread or lacy oatmeal cookies.

For another treat, turn the pates into delectable sauces by warming them just enough (set container in a bowl of hot water and stir until pate flows) to pour over ice cream, profiteroles, or eclairs. Great by themselves, these three pates are also designed for more involved presentations, such as the white chocolate fondue to accompany fresh fruit and cookies, and the elegant, complex-looking double-chocolate roll.

For best value, it usually pays to buy chocolate in bulk at candy-making supply stores, bakery suppliers, or from a chocolate manufacturer. Also look for white chocolate chips, new on the market.

Dark Chocolate Pate

1 pound semisweet chocolate, finely chopped, or baking chips (about 2 2/3 cups)

6 tablespoons butter or margarine

3/4 cup whipping cream

Put chocolate and butter, cut in small pieces, in a large bowl and nest over hot water (not on heat). Heat cream to boiling; pour over chocolate. Stir until chocolate and butter are melted and smoothly blended. Pour into several small or 1 large (3-cup size) container. Let cool, cover, and chill up to 6 weeks. Serve as suggested, preceding. Makes 2 2/3 cups.

White Chocolate Pate

14 ounces white chocolate, finely chopped, or chips (about 3 cups)

3/4 cup whipping cream

1/2 cup hazelnuts, toasted (directions follow) and finely chopped

1 tablespoon hazelnut liqueur

1/2 teaspoon vanilla

Put chocolate in a large bowl nested over hot water (not on heat). Bring cream to boiling and pour over chocolate; stir until chocolate is smoothly melted. Stir in the hazelnuts, liqueur, and vanilla.

Pour into several small or 1 large (3-cup size) container. Let cool, cover, and chill up to 6 weeks. Serve as suggested, preceding. Makes 2 2/3 cups.

Gianduia Pate

Toasted hazelnuts or almonds (directions follow)

1/2 pound milk chocolate, finely chopped (about 1 1/3 cups)

Whirl nuts in a food processor (or do a handful at a time in a blender) until they form a paste the consistency of chunkstyle peanut butter; scrape container sides frequently. Mixture will be grainy.

Place chocolate in the top of a double boiler over simmering water, or in a metal bowl nested over a pan of simmering water; remove pans from heat and stir chocolate frequently until smoothly melted. To keep chocolate smooth, make sure no moisture gets into it. Add nut paste and mix it in well.

Pour into several small or 1 large (3-cup size) container. Let cool, cover, and chill up to 6 weeks. Serve as suggested, preceding. Makes 2 2/3 cups.

Toasted hazelnuts or almonds. Put 1 pound unblanched hazelnuts (3 2/3 cups) or blanched or unblanched almonds (3 1/4 cups) in a 10- by 15-inch rimmed pan. Bake in a 350| oven until nuts (under skins) are golden, 15 to 20 minutes for hazelnuts and about 15 minutes for almonds; shake pan occasionally. Wrap hazelnuts in a towel and rub cloth to break off as much of the brown skins as possible; lift nuts from skins and discard skins. Let nuts cool, then use as directed.

White Chocolate Fruit Fondue

3/4 cup white chocolate pate (recipe precedes), at room temperature

2 cups strawberries, washed and hulled if desired

2 large firm-ripe kiwi fruit, peeled and sliced

2 large oranges, peel and white membrane cut off, and fruit divided into segments

Shortbread cookies

Ladle about 3 tablespoons pate into 1/4- to 1/3-cup cups. Set each cup on a dessert plate and arrange alongside it equal amounts of fruit and several cookies. Dip fruit or cookies into the pate, or spread them with the pate. Makes 4 servings.

Double Chocolate Roll

1 stiff but flexible sheet of paper, 9 by 12 inches

Plastic wrap

1 recipe's worth dark chocolate pate (recipe precedes), at room temperature and soft enough to spread

1 recipe's worth gianduia pate (recipe precedes), chilled just enough to hold its shape when spread

Lay paper flat; cover smoothly with a slightly larger piece of plastic wrap. Fold plastic edges onto back of paper.

With a long, flexible spatula, spread chocolate pate over plastic flush with edge; slide onto a rimless baking sheet and chill until firm, about 15 minutes.

Remove chocolate from refrigerator and spread gianduia pate evenly over the chocolate, flush with narrow sides and 1/2 inch in from long sides. Chill until firm enough to roll easily, but not squishy; if chocolate gets too hard and cracks when rolled, let stand to soften slightly.

Turn paper so a long side is facing you; pull plastic wrap free on this side and use it to lift and guide layers into a smooth compact roll, peeling plastic away as roll joins. When roll is formed, smooth plastic around it, twisting ends to seal shut. Tape stiff paper snugly around roll to help keep it round as it chills.

When cold, slide roll from tube and remove plastic. Set roll on a small platter and cut crosswise in slices about 3/8 inch thick; use a thin sharp knife, dipping it often in hot water.

If you do not want to serve the entire roll, seal remainder in plastic wrap, return to paper tube, and chill; roll will keep up to 6 months. Makes about 30 slices; allow 1 or 2 for a serving.

Photo: Keep crocks of chocolate pa e--made with semisweet, milk, or white chocolate-- on hand to enjoy plain or as a dessert base

Photo: White chocolate pate, flavored by hazelnuts and liqueur, is dipping fondue for strawberries, oranges, kiwi fruit; accompany with more hazelnuts

Photo: Lift plastic wrap supporting layers of dark and gianduia chocolate and form a smooth roll; chill, slice, and serve
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Apr 1, 1986
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