Feature Recipe: Chocolate Pate (from Chef David Robertson, The Dirty Apron) – We Heart Local BC

Events for December 2022

We Got Our Aprons Dirty
July 23, 2012
Interview with Jane Ruddick, Team Manager for Culinary Team BC
October 1, 2012

Makes 1 loaf pan


  • 500g Dark Chocolate
  • ½ cup Unsalted Butter
  • 330ml Heavy Cream
  • Fresh Raspberries (for garnish)
  • Roasted Hazelnuts (for garnish)



  1. Melt the dark chocolate over a double boiler.
  2. Add the ½ cup butter to the dark chocolate. Stir the chocolate until smooth and take the bowl off of the heat to let cool to room temperature.
  3. In a separate bowl, beat the heavy cream until soft peaks form. Using a spatula, fold the cream into the dark chocolate.
  4. Put a layer of saran wrap in the bottom and sides of the pan. Spoon the dark chocolate mixture into the loaf pan. Cover with saran wrap and refrigerate for 2 hours.
  5. Remove from fridge before serving and carefully remove the pate from the loaf pan. Then slice the pate with a hot knife and put onto dessert plate. Serve with Raspberry coulis, fresh raspberries and toasted hazelnuts.

Raspberry Coulis


  • 1½ pint Fresh Raspberries (or 2 packages of frozen Raspberries)
  • ½ cup Confectioners’ Sugar


Cook the raspberries and confections’ sugar over low heat for 10 to 15 minutes, stirring occasionally. Strain through a fine sieve to remove any seeds and chill.