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CococoBernard Callebaut




  • 4 ounces Chocolaterie Bernard Callebaut white chocolate (125gr)
  • 4 ounces Chocolaterie Bernard Callebaut milk chocolate (125gr)
  • 4 ounces Chocolaterie Bernard Callebaut bittersweet chocolate (125gr)
  • ¾ cup unsalted butter (150gr)
  • 2 cups heavy cream (500 ml)
  • 1 loaf pan (8½ x 4½)




  1. Melt Chocolaterie Bernard Callebaut white, milk and bittersweet chocolate separately over a double boiler.
  2. Add to each bowl ¼ cup unsalted butter. Stir each chocolate until smooth and then take the bowls off of the heat to let it cool to room temperature.
  3. In a chilled bowl, use a chilled whisk and beat the heavy cream until soft peaks form. Using a rubber spatula, fold 1/3 of the whipped cream into each type of chocolate.
  4. Put a layer of saran wrap in the bottom of your pan. Spoon the Chocolaterie Bernard Callebaut white chocolate mixture into the bottom of the loaf pan. Then layer the milk chocolate and spread evenly. Then layer the bittersweet chocolate and spread evenly.
  5. Cover with saran wrap and refrigerate for 2 hours.
  6. Two hours before serving, remove the paté from the refrigerator. Do not unwrap the saran until the mixture is at room temperature.
  7. Cut the slices ½ inch thick. Put on a desert plate then add on the plate 2 - 3 tablespoons of the raspberry sauce.



Raspberry Sauce




  • 3 pints of raspberries




  1. Puree them with a blender. Pour in a heavy saucepan and reduce to half its volume. Cool down in the fridge.
  2. Leftover raspberry sauce can be frozen.