Chocolate Pate

• 168 grams 100% Cacao (Ghirardelli and Scharffen Berger make the perfect Bar)
• 2/3 cup Whipping Cream
• 1/4 cup Ghee
• 1.5 tablespoons Jaggary, or Evaporated Cane Juice

1. Put all ingredients into a medium size pot and cook over very low heat, stirring constantly. After a few minutes, once chocolate has mostly melted, turn off the heat. Continue to stir until the consistency is smooth and even.
2. Line the bottom of a small loaf pan with a large piece of cellophane, or parchment paper, leaving excess wrap to hang over the sides. Give the chocolate mixture a few minutes to cool, still stirring, then pour it into the loaf pan. Cover with the wrap, and refrigerate 5 to 6 hours, until firm. Before serving let stand at room temperature one hour, then turn out onto a plate and sprinkle with cocoa or cinnamon powder. Garnish with figs, blueberries, blackberries and serve with Creme Fraiche.
3. http://food-alovestory.com/2011/02/12/the-taste-of-love/

ghirardelli, whipping cream, ghee, jaggary

Taken from food52.com/recipes/32606-chocolate-pate (may not work)