Tri-Chocolate Pate


Finished PhotoTri-Chocolate Pate is  a spectacular, showy dessert that is easy to make and can be done well  ahead  of time.

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 BaseBase ingredietns 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.

Sift together the cocoa, cake flour, baking powder and salt.  Set aside.Dry ingred. mixed

Cream the butter and 1/3 cup sugar.  Butter and sugar in mixing bowlCreamaed Butter and sugarAdd the yolk, vanilla and almond extract; beat well.  Eggs and extracts inAlternate adding the flour mixture with the milk, starting and ending with flour.Flour in

Milk in In a clean bowl, beat the white until soft peaks.  Egg whites beaten to soft peaksSugar going inAdd the sugar slowly and beat until medium peaks form.Beaten whites

Meringue on whiskPour the chocolate mixture over the egg white and fold together.  Folding togetherPour into the prepared pan.
Pouring into panSpread evenly into the prepared pan. Smoothed in pan

Bake for 12 to 14 minutes.  Cool completely.

Tri-Chocolate Pate
9×5 inch loaf pan – Turn the pan upside down and trace the top edge on paper.  Making top patternCut slightly inside the lines and set aside.  Cutting inside likeLine the pan with film Lining loaf panLining loaf pan 2overhanging all the sides  and line the bottom with parchment paper.  Set aside.Making Parchment bottomparchment in bottom

White Chocolate LayerWhite Chocolate Ingred.11 1/4 ounces white chocolate, finely cut (320 grams)
2 tablespoons maderia
1/4 cup 40% or heavy cream

In the top of a double boiler, melt the chocolate. White Chocolate ChoppedWhite Chocolate meltingWhite Chocolate meltedWhisk in the maderia and cream.

Maderia, cream in white chocolateWhisking Cream, maderia inPour into the prepared pan and chill to barely set.White choc. being poured in.

Milk Chocolate LayerMilk choc. ingredient1/3 cup 40% cream
3/4  teaspoon instant coffee
2 tablespoons butter
8 3/4 ounces milk chocolate, finely cut (250 grams)
1/2 cup 40% cream

In the top of a double boiler, heat the cream, coffee and butter until hot.  Milk Choc. over double boilerRemove from the heat and submerge the chocolate under the mixture as much as possible. submerge choc. under cream Wait for several minutes and then whisk gently to combine.Milk choc. melted

Whip the cream to medium peaks.  Fold together Milk choc. with whipped creamMilk choc. doneand pour on top of the white chocolate layer.  Milk choc. poured over whiteMilk choc. in panChill to barely set.

Dark Chocolate LayerDark Choc. ingred.
1/3 cup 40% cream
1/4 cup powdered sugar (28 grams or 1 ounce)
2 tablespoons butter
7 1/3 ounces semi sweet chocolate (210 grams)
1 teaspoon vanilla
1/2 cup 40% cream

In the top of a double boiler, heat the cream, sugar and butter until hot.  Dark Choc. ingred. heatingRemove from the heat and submerge the chocolate under the cream as much as possible.  Dark choc. submergedWait a few minutes, add the vanilla and then gently whisk to combine.  Dark choc. mixedBeat the cream to soft peaks Dark choc. with whipped creamand fold into the chocolate.  Folding cream into dark chocolatePour over the milk chocolate layer.  Dark choc. in panSet 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. Cutting cake for top 1Cutting cake for top 2Immediately, place it on top of the dark chocolate layer, cake side down, pressing gently so they adhere to each other.  Cake on topRemove the parchment.  Remove parchment on cakeBring the film up and enclose the pate.Film enclosing 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.

Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
Print Friendly, PDF & Email

2 thoughts on “Tri-Chocolate Pate

  1. JAY.

    Hi Helen, Your step by step description is simply the best. I will use this for Xmas. May be with the addition of Drambuie . Thanks again You really are the best.!!

    1. hfletcher Post author

      Hi Jay: Thanks so much. I like the Drambuie. Don’t tell anyone what is in the white chocolate layer. Let them guess. It’s a great game!
      I’ll pass on your comment to my husband who does my photos.

Comments are closed.