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. Continue reading