Chocolate Pate’ with a Chilled Blackberry Merlot Sauce
(makes 9 servings in a 3” x 9” mould)

pate’:
5 oz milk chocolate (38%) roughly chopped
6 oz semi sweet chocolate ( 58%) roughly chopped
1½ oz unsalted butter 
9 oz 35% cream left at room temperature for at least 2 hours
1½ oz pine nuts
1½ oz dried cherries
1 tsp vanilla extract
sauce:
½ pint blackberries
⅛ cup sugar
½ cup merlot red wine
sauce:
Place all the ingredients into a small sauce pot and bring to a boil. Simmer at a moderate heat for 15 minutes then break the berries down with a potato masher to form a sauce consistency. Press berries while hot through a fine meshed strainer into another bowl to remove seeds. Chill before using.
pate’:
Place both chocolates and butter into a bowl and melt over a double boiler until melted. Remove bowl from heat. Using a rubber spatula ( a whisk will incorporate air which can create air pockets) blend in the cream and vanilla gradually until incorporated evenly then add the nuts and cherries to blend.
Wet the inside of the dessert mould with water then pour out.  This primes the pan so the plastic wrap will stick to it. Line the loaf pan with plastic wrap to fit tight to the corners and seams. Pour in the pate and chill for at least 2 hrs before serving.
assembly:
Slice the pate’ into serving portions with a thin bladed knife which has been run under hot water to prevent pulling. Place each piece onto a plate and serve with a table spoon or two of the blackberry sauce.