Dark Chocolate Pate with Chili Infusion Canola Oil
- Dark Chocolate Pate:
- 1 cup dark chocolate, grated 3 oz
- 1/2 cup half and half cream 125 mL
- 1 tsp vanilla extract 5 mL
- Chili Infused Canola Oil:
- ¼ cup canola oil 60 mL
- 1 Tbsp Guajillo chili, chopped 15 mL
- 1 Ancho chili, chopped
- 1 baguette (about 18 inches/45 cm long)
- 1/3 tsp sea salt 1.5 mL
- 1. Preheat oven to 350°F (180 ºC).
- 2. Add 2 cups (500 mL) water to the bottom saucepan of a double boiler and bring to a boil. Place grated chocolate in top part of a double boiler and place it on top of saucepan to melt chocolate using indirect heat.
- 3. Once melted, add cream and vanilla extract. Mix until smooth. Remove from heat and let cool. Place in small serving dish. Refrigerate for 1 hour.
- 4. In a small pan, heat canola oil. Add chilies and cook for 2 minutes. Remove from heat and cool. Strain out chilis.
- 5. Cut baguette into thin slices. Place them on a baking sheet and brush them with infused canola oil. Sprinkle with sea salt and bake until slices are crispy. Reserve unused oil.
- 6. Drizzle chocolate pate with infused canola oil and serve with baguette toasts.
6 Tbsp (90 mL)
|Total Fat||17 g|
|Saturated Fat||5 g|
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