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Chef Karine Moulin shares her recipe for a chocolate pate and citrus salad.




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Valrhona Chocolate Pate Ingredients: 12 ounces Dark Valrhona chocolate (375gr) * Valrhona chocolate is available at the Cook Book Co. ¾ cup unsalted butter (150gr) 2 cups heavy cream (500 ml) 1 loaf pan (8½ x 4½) Method: 1. Melt chocolate over a double boiler. 2. Add the unsalted butter to the dark chocolate until smooth and then take the bowl off of the heat to let it cool to room temperature. 3. In a chilled bowl, use a chilled whisk and beat the heavy cream until soft peaks form. Using a rubber spatula, fold the whipped cream into the chocolate. 4. Put a layer of plastic wrap in the bottom of your loaf pan. Spoon the dark chocolate and spread evenly. 5. Cover with plastic wrap and refrigerate for 2 hours. 6. Two hours before serving, remove the pâté from the refrigerator. Do not unwrap the plastic wrap until the mixture is at room temperature. 7. Cut the slices ½ inch thick. Citrus fruit Salad Ingredients: 2 oranges, cut into segments 1 lemon, cut into segments 1 Ruby Red Grapefruit cut into segments 3 Tablespoons Chinook honey 1 Tablespoons fresh mint, cut into thin strips Method: 1. Place all of the citrus segments into plastic or glass bowl. 2. Drizzle the Chinook Honey above the segments, and fold it together. 3. Fold in the fresh mint strips into the salad. 4. Place about 1 table spoon of the salad above the Valrhona Pate and enjoy!

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