Chocolate Pate

[*crikey*mate*]

litre of cream

600g chocolate

make firm ganache

when it's pretty much set and it will hold nuts in suspension without them sinking to the bottom

add peeled (and roasted if you want to take it up a notch) and not salted - and when stirring in gently, try not to add any air (so use a wooden spoon, not a whisk)

100g hazelnuts

100g cashews

100g almonds

100g of another nut you like, but not brazil or peanut (forgot the recipe *rolls eyes*)

2oog pistachio nuts

and if you want a bit more colour, 100g of mascerated cherries (or marachino if you're lazy)

pour into molds (I use loaf tins for a table dessert or individual springform tins) lined with wet gladwrap and baking paper - but make sure it's smooth and no wrinkles or air bubbles.

thump on bench to remove air bubbles and pockets from the mix

let it set and turn it out

cut into thin slices about 1/3 inch, cut those rectangles into 3 triangles.

serve with tuille wafers and rasberry coulis

and

or - cut back a little bit on the chocolate, maybe 50 g, to make it a little more soft, and just serve like you serve a savoury dip, and let people scoop it off like a paste with their wafer biscuits.

[icyfroth]

that would be a bit like nutella

[pct001wine]

You must be in hospitality crikey

You seem to know what's goin' on

Combi ovens and the like (that was on the crab thread though)

[amber-eyed-girl]

crikey, FINALLY something I would enjoy eating...

after all the poor defenceless crabs, the disgusting Hollandaise, cocktail sauce (shudder)...

and let's not forget muesli.            Errrrrkkkkkkk.

[amber-eyed-girl]

But as you have a muesli recipe you say is drool worthy, I will try it.

[*crikey*mate*]

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@pct001wine wrote:

You must be in hospitality crikey

You seem to know what's goin' on

Combi ovens and the like (that was on the crab thread though)

---

I was a chef when I left school (well apprentice first, then a chef), then kids came along etc etc, now I have a catering business and am a loafing uni student working on my bucket list LOL

so you must be too, eh? In hospitality?

funny, you use those terms so much, you forget they're not "normal", but how else do you differ the combi oven from the ovens under the benches? That's just what they're called, mine even has his name written on the friont LOL