Consisting of white, milk and dark chocolate, each layer is highlighted with a complimentary flavor. This was a catering favorite at the bakery. The chocolate used will determine the underlying flavor of the pate. The chocolate we used was a 58 to 62%. If one of the newer, chocolates is used it may alter the outcome as they are much more liquid when melted.
Do not let the layers firm up completely before adding the next one. If you do, they will not bond when you add the layer on top. When you slice it the layer will separate. Not a big deal, just push it back together on the plate. However, it is best to have them bonding. The white layer is the biggest offender as there is not whipped cream to soften it.
There is a very thin cake layer on the bottom to keep the pate from sticking to the serving plate. When making this, it is easiest to use a hand mixer, but as you can see, I used my 5 quart mixer.
This can be frozen then thawed in the refrigerator for a day or so if desired.
Tri-Chocolate Pate Base 2 tablespoons cocoa (12 grams or scant 1/2 ounces)
1/2 cup sifted cake flour (50 grams or 1 3/4 ounces)
1/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons butter, softened (30 grams or 1 ounce)
1/3 cup sugar (65 grams or 2 ounces)
1 egg yolk
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/3 cup milk
1 egg white
1 tablespoon +1 teaspoon sugar
Line a 9×13 inch pan with parchment. Line the bottom of the filmed pan with parchment. Spray the parchment. Preheat the oven to 325 degrees.
Bake for 12 to 14 minutes. Cool completely.
9×5 inch loaf pan – Turn the pan upside down and trace the top edge on paper. Cut slightly inside the lines and set aside. Line the pan with film overhanging all the sides and line the bottom with parchment paper. Set aside.
In the top of a double boiler, heat the cream, coffee and butter until hot. Remove from the heat and submerge the chocolate under the mixture as much as possible. Wait for several minutes and then whisk gently to combine.
In the top of a double boiler, heat the cream, sugar and butter until hot. Remove from the heat and submerge the chocolate under the cream as much as possible. Wait a few minutes, add the vanilla and then gently whisk to combine. Beat the cream to soft peaks and fold into the chocolate. Pour over the milk chocolate layer. Set aside but do not refrigerate.
Check to see if the paper pattern will lie flat on top of the top layer of chocolate. If so, place the pattern on top of the base layer of cake (from above) and cut it out. Immediately, place it on top of the dark chocolate layer, cake side down, pressing gently so they adhere to each other. Remove the parchment. Bring the film up and enclose the pate.
Chill or freeze the pate. If freezing for later use, leave it in the pan. Wrap well in aluminum foil. When ready to use, thaw in the refrigerator overnight.
To release, fold the film back. Turn the pate upside down on a serving plate, remove the film and parchment. Use a hot knife to cut the slices.
Cut into 14 or 15 slices.